Description
This Sweet Chili Mango Sauce is a vibrant and easy-to-make homemade condiment that combines the tropical sweetness of fresh mangoes with the zesty tang of vinegar and a spicy kick from red pepper flakes. Perfect as a dipping sauce, glaze, or accompaniment to your favorite dishes, this flavorful sauce brings a delightful balance of sweet, sour, and spicy notes.
Ingredients
Scale
Fruit Puree
- 2 cups chopped fresh mango (about 2 large mangos, peeled and pitted)
Sauce Base
- ½ cup white sugar
- ½ cup white vinegar
- 1 tablespoon minced garlic
- 1 tablespoon red pepper flakes (adjust to taste)
- ½ teaspoon salt
- Optional: 2 tablespoons finely chopped onion for extra depth
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Prepare Mango Puree: Blend the chopped fresh mango until smooth, resulting in about 1½ to 2 cups of mango puree. Set this aside for later use.
- Simmer Sauce Base: In a medium saucepan over medium heat, combine white sugar, white vinegar, minced garlic, red pepper flakes, and salt. Stir the mixture and bring it to a gentle simmer to dissolve the sugar and marry the flavors.
- Add Mango Puree: Stir in the prepared mango puree into the saucepan. Let the sauce simmer for about 5 to 7 minutes, stirring occasionally to prevent sticking and to allow the flavors to blend.
- Thicken the Sauce: In a small bowl, mix the cornstarch with cold water to create a smooth slurry. Pour this slurry into the simmering sauce and continue cooking for another 2 to 3 minutes until the sauce thickens to your desired consistency.
- Cool and Store: Remove the saucepan from heat and let the sauce cool completely. Transfer it into clean glass jars or airtight containers and refrigerate. The sauce keeps well for up to 2 weeks.
Notes
- Adjust the amount of red pepper flakes to control the spiciness according to taste.
- You can use finely chopped onion for a deeper flavor, but it is optional.
- This sauce works beautifully as a dipping sauce for spring rolls, grilled meats, or drizzled over rice bowls.
- Make sure to blend the mango thoroughly for a smooth consistency.
- Store the sauce in the refrigerator and consume within two weeks for best flavor and safety.
