Mango Chilli Sauce
Mango Chilli Sauce is a unique and tasty condiment, combining the sweetness of mango with the heat of chili peppers.
Print
Pin
Servings: 20 people
Calories: 475kcal
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
Note - 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. This should only take a few minutes.
Nutrition
Serving: 1Tbsp | Calories: 475kcal | Carbohydrates: 115g | Protein: 6g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2353mg | Potassium: 1166mg | Fiber: 9g | Sugar: 97g | Vitamin A: 4950IU | Vitamin C: 232mg | Calcium: 119mg | Iron: 3mg
