How to Make Mango Chili Sauce | Sweet and Spicy Mango Sauce

Chop red chili peppers, keeping the seeds in for more heat if desired.

Chop one yellow pepper (capsicum), avoiding red peppers to maintain flavor and color.

Add 2-3 cloves of garlic to the pot, no need to mince them finely.

Cut 3 large ripe mangoes into cheeks and dice them into squares, adding them to the pot.

Juice one lime and add the juice to the pot.

Add 0.5 teaspoon of salt, 1 cup of sugar, 1 cup of apple cider vinegar, and 1 cup of water to the pot.

If using, add passionfruit juice (without seeds) or pieces of pineapple for extra flavor.

Simmer the mixture for about 20 minutes.

Use a stick blender to puree the mixture until smooth, being careful as it is hot.

If using fibrous mangoes, strain the mixture before bottling to remove fibers.

If a thicker sauce is desired, mix 1 teaspoon of cornstarch with 2 teaspoons of water, add to the sauce, and bring back to a boil for 1-2 minutes until thickened.

Bottle the sauce in mason jars and refrigerate.

Equipment Needed

Spice Level:

Allergens