Easy Mango Chilli Sauce
This Mango Chilli Sauce is a unique and tasty condiment, combining the sweetness of mango with the heat of chili peppers. It’s super quick and easy to make and stored well in the refrigerator for several months.
In This Article
Nutritional Benefits
Mangoes are the star of this recipe and they bring with them plenty of nourishment. They’re a good source of vitamins A and C, along with fibre, and antioxidants (1). In fact, just one cup (165 grams/6oz) of fresh mango provides 100% of the recommended daily intake for vitamin C (2). These nutrients mean that mangoes can contribute towards improved immune health, robust digestive health, and they can potentially play a role in heart health too (3,4).
Ingredients – What You’ll Need To Make This Recipe
If you’re a chilli lover you will likely find this mango chilli sauce to be mild. I don’t like things to be scorching hot, though I know many people do so based on this the recipe calls for your ‘chilli of choice’. I used one cayenne pepper with the seeds removed and this is perfect for my tastes, but you make it to a spice level that suits yours.
- Mangoes – Ripe mangoes provide the sweetness that helps to counteract and balance the chilli.
- Chilli – You do not need to stick to the volume or type of chilli pepper for this recipe. Use any type preferred and increasing or decreasing the amount used is also fine.
- Apple cider vinegar – Adds a tanginess and acidity to the hot sauce that can extend its shelf life (in the fridge).
- Lime juice – Provides more acidity to the recipe but it’s also adding flavour and cuts through the sweetness of the mango.
- Red onion – This brings more depth to the sauce and also adds its own sweet, spicy flavour. The same as you might expect from using raw red onion in a salad for example.
- Honey – This is another ingredient that helps to balance the spice of the chilli peppers. It also brings its own complex flavours to the mix depending on the honey you choose.
- Ginger – Brings a little pungency and different kind of spice to the recipe.
- Garlic – Used simply to add flavour.
- Cumin – Provides an earthy taste that adds yet another layer of depth and complexity.
Serve this mango chilli sauce with barbecued or smoked meats, roast vegetables, use it as a dipping sauce for finger foods, drizzle on your favourite pizza, dollop it on these Mushroom Tacos or nachos, or even pair it with an aged cheese.
How To Make This Mango Chilli Sauce
This is another quick and easy recipe that will take you no time to make at all. A bit of peeling and chopping then it’s everything in the blender and onto the stove. The bonus is the wonderful aroma that will waft throughout your home while it’s simmering away. Divine!
- Cut the cheeks off each mango and chop the flesh into large chunks. Also salvage any mango flesh you can from around the seed.
- De-seed the chilli and chop into a few large pieces. If you want the sauce to be hotter, leave the seeds in.
- Peel the onion and cut into quarters.
- Add all ingredients to a blender and blend until smooth.
- Pour the sauce into a large pan and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Cool for 5 – 10 minutes then transfer to a large jar or bottles.
- Store in the fridge where it will keep for a couple of months.
This will thicken up a little in the fridge however, if you would prefer a much thicker sauce, an arrowroot or corn-starch slurry can be added. Instructions on how to do that are in the notes section of the recipe below.
Substitutions And Variations
Want a hotter chili sauce? Check out this scoville spice scale to help you pick the best chilli for you. Based on this information you can determine how hot (or not) you’d like your spice level.
White vinegar, rice wine vinegar, or white wine vinegar would all work equally well if you don’t have apple cider vinegar on hand. Just note that the flavour profile of the recipe will change if doing this.
Swapping the honey for maple syrup will introduce delicious mild caramel and vanilla notes to this hot sauce.
Tips For Success With This Recipe
This sauce will thicken up a little in the fridge however if you would prefer it much thicker simply add 2 tsp of arrowroot or corn-starch to a little water to make a slurry, add it to the hot sauce and simmer until it thickens.
Storing/Freezing/Make Ahead
Store this hot sauce in a clean glass jar in the fridge for 2-3 months. This recipe is not suitable for canning and jars should not be placed in the pantry or left at room temperature.
The hot sauce can be frozen, but this impacts both the flavour and level of spice in the sauce so I don’t recommend it.
FAQ
Also yes! The recipe is quite mild as is, but if you would like to further reduce the heat try a poblano chilli without the seeds. If you’d like it to be hotter the sky is the limit there. You can start by leaving the seeds in the green cayenne pepper, or you can try a hotter type of chilli pepper. Something like a habanero or Carolina reaper if you dare!
No. This mango chilli sauce must be refrigerated once made, as the recipe does not adhere to canning principles required to make it shelf stable.
More Recipe Ideas For Sauces
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Mango Chilli Sauce
Equipment
- 1 Blender
- 1 Small saucepan
Ingredients
- 2 ripe mangoes, (roughly 600g/1.3 pounds)
- 1 green cayenne pepper (or chilli of choice),
- ½ cup apple cider vinegar
- 2 Tbsp lime juice, (2 limes)
- ¼ cup water
- 1 small red onion (roughly 100g/3.5oz)
- 2 Tbsp honey
- 1 Tbsp grated fresh ginger
- 3 cloves garlic, peeled
- 1 tsp salt
- 1 tsp cumin
Instructions
- Cut the cheeks off each mango and chop the flesh into large chunks. Also salvage any mango flesh you can from around the seed.
- De-seed the chilli and chop into a few large pieces. If you want the sauce to be hotter, leave the seeds in.
- Peel the onion and cut into quarters.
- Add all ingredients to a blender and blend until smooth.
- Pour the sauce into a large saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Cool for 5 – 10 minutes then transfer to a large jar or bottles. Store in the fridge where it will keep for a couple of months.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY