A sweet Mango Chili Sauce recipe is awesome as a dip for chicken strips, shrimp, Vietnamese or Thai rolls, add to a stir fry or a salad dressing. I love this mango sauce!
4red Thai chillis - roughly chopped seeds in
1yellow capsicumbell pepper chopped
1cupapple cider vinegar
3mangoes roughly chopped
juice of 1 lime
Chop and deseed the chillis. You can decide on the amount of heat you want in your sauce by the amount of seeds you leave.
In a saucepan, place all the ingredients, except the cornstarch, and bring to a boil over medium high heat. Simmer for 20 minutes.
Remove from heat. Using a stick blender, carefully blend the mango sauce until smooth and all lumps and chillis are blended. Remember it's very hot! Don't burn yourself!
OPTIONAL - only if sauce is very runny. Return to heat and return to simmer. Take 1 tablespoon of cornstarch and mix with 2 tablespoons of cold water makeing a slurry. Add the corn starch slurry to the mango sauce and cook for a few minutes until it thickens.
Place into a clean sterilised jar, allow to cool and keep refrigerated.
*Burning disclaimer- vinegar mango mixture is very hot, do not burn yourself.