This is one of our favorite sauces to use with barbecued or fried chicken. The sweetness of the Mango offsets some of the spiciness of the Chillies. The best thing about this sauce is that you can completely adjust the spiciness as much as you like depending on what chili’s you use. When I last made this I went for a combination of jalapenos, bird’s eye chili’s, and a scotch bonnet chili. The lime’s give it a nice zesty taste and adds some much needed acidity to the sauce. The Mango’s provide an incredible flavor and sweetness.
If you make this sauce we find it goes best with chicken but don’t let that stop you from using it with whatever grilled, smoked or fried food you want. For a perfect combination use this as a dip for beer can chicken and watch it elevate your dish to the next level.
Flavor Profile
Sweetness: The dominant flavor in Mango-Chilli hot sauce is the natural sweetness of ripe mangoes. This sweetness provides a delightful contrast to the heat of the chili peppers. It’s important to note that the sweetness can vary depending on the ripeness of the mangoes used.
Heat: The heat level of Mango-Chilli hot sauce largely depends on the type and quantity of chili peppers incorporated. Common choices include jalapeños, habaneros, Scotch bonnets, or even ghost peppers for those who crave intense heat. The spiciness adds complexity and depth to the sauce’s overall flavor.
Tanginess: Many Mango-Chilli hot sauces incorporate vinegar, which imparts a tangy note to the sauce. This acidity not only enhances the flavor but also helps preserve the sauce.
Aromatic Spices: They aren’t just included for their fiery kick, whatever chilli peppers you use will add a unique flavor which you can switch and change to suit your own palette or to just try something new every time!
Uses of Mango-Chilli Hot Sauce
Mango-Chilli hot sauce is incredibly versatile and can enhance a wide range of dishes, both savory and sweet. Here are some delicious pairings:
Grilled Meats: Brush Mango-Chilli hot sauce on chicken, pork, or shrimp before grilling for a tantalizing sweet and spicy glaze.
Tacos and Burritos: Drizzle it on tacos or burritos for a burst of flavor that complements the meat, beans, and vegetables.
Seafood: Use it as a dipping sauce for fried or grilled fish, or mix it with mayo for a spicy seafood aioli.
Stir-Fries: Add a splash of Mango-Chilli hot sauce to your stir-fry for an exotic twist that elevates the dish.
Cheese Pairing: Pair it with soft cheeses like brie or cream cheese for a unique appetizer.
Fruit Salads: Toss it with tropical fruit salads to add a zesty kick.
Desserts: Get creative by using Mango-Chilli hot sauce as a drizzle over vanilla ice cream or fruit sorbet for a sweet and spicy dessert.
Check out our other sauces:
The Perfect Louisiana Hot Sauce
Mango Chili Hot Sauce
The perfect blend of sweet and hot is this super simple recipe for making your very own Mango Chili Hot Sauce
-
2
ripe mangoes
peeled, pitted, and diced -
6
mixed chili peppers
stemmed and seeded (wear gloves when handling) -
6
cloves
garlic
minced -
1/4
cup
white vinegar -
2
juice of limes -
2
tbsp
honey
adjust to taste -
salt
to taste
-
Prepare the Ingredients: Wear gloves when handling chili peppers to avoid skin and eye irritation. Carefully stem and (optionally for a milder sauce) seed the chili peppers. Dice the mangoes and mince the garlic.
-
Cook the Mango and Peppers: In a saucepan, combine the diced mangoes, chili peppers, and minced garlic. (Add the garlic last to avoid it burning and tasting bitter).
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Simmer: Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and simmer for about 10-15 minutes, or until the mangoes and peppers become soft and tender.
-
Blend: Remove the saucepan from the heat and let the mixture cool for a few minutes. Transfer it to a blender or food processor and blend until you achieve a smooth and consistent puree.
-
Sweeten: Return the pureed mixture to the saucepan and place it back over low heat. Stir in the honey, white vinegar, lime juice, and salt. Adjust the honey to your preferred level of sweetness.
-
Simmer Again: Simmer the sauce for an additional 5-10 minutes to allow the flavors to meld together and the sauce to thicken slightly. Taste and adjust the salt and sweetness if necessary.
-
Cool and Store: Remove the saucepan from the heat and let the Mango-Chili hot sauce cool to room temperature.
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Bottle and Store: Pour the hot sauce into clean, sterilized bottles or jars. Seal them tightly. We find these are the best value for money.
-
Refrigerate: Store the hot sauce in the refrigerator for several weeks to allow the flavors to continue to develop. The heat may mellow over time.
-
Use: Enjoy your homemade Mango-Chili hot sauce as a spicy condiment for various dishes like grilled meats, tacos, sandwiches, or as a marinade.
The Best Mango-Chilli Hot Sauce Recipe (Text Version)
Ingredients:
- 2 ripe mangoes, peeled, pitted, and diced
- 6 mixed chili peppers, stemmed and seeded (wear gloves when handling)
- 6 cloves garlic, minced
- 1/4 cup white vinegar
- Juice of 2 limes
- 2 tablespoons honey (adjust to taste)
- Salt to taste
Instructions:
Prepare the Ingredients: Wear gloves when handling chili peppers to avoid skin and eye irritation. Carefully stem and (optionally for a milder sauce) seed the chili peppers. Dice the mangoes and mince the garlic.
Cook the Mango and Peppers: In a saucepan, combine the diced mangoes, chili peppers, and minced garlic. (Add the garlic last to avoid it burning and tasting bitter)
Simmer: Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and simmer for about 10-15 minutes, or until the mangoes and peppers become soft and tender.
Blend: Remove the saucepan from the heat and let the mixture cool for a few minutes. Transfer it to a blender or food processor and blend until you achieve a smooth and consistent puree.
Sweeten: Return the pureed mixture to the saucepan and place it back over low heat. Stir in the honey, white vinegar, lime juice, and salt. Adjust the honey to your preferred level of sweetness.
Simmer Again: Simmer the sauce for an additional 5-10 minutes to allow the flavors to meld together and the sauce to thicken slightly. Taste and adjust the salt and sweetness if necessary.
Cool and Store: Remove the saucepan from the heat and let the Mango-Chili hot sauce cool to room temperature.
Bottle and Store: Pour the hot sauce into clean, sterilized bottles or jars. Seal them tightly. We find these are the best value for money.
Refrigerate: Store the hot sauce in the refrigerator for several weeks to allow the flavors to continue to develop. The heat may mellow over time.
Use: Enjoy your homemade Mango-Chili hot sauce as a spicy condiment for various dishes like grilled meats, tacos, sandwiches, or as a marinade.
