This Mango Chili Sauce is a perfect mix of sweet, spicy, and tangy flavors. The sweetness of mango pairs with the heat of chili and the freshness of lime, with a little honey, garlic, and ginger to round it out. It’s great for drizzling over grilled meats, seafood, or veggies, and works as a tasty dip or salad dressing too! Easy to make and adjust to your liking, it adds a fun tropical kick to any dish!
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Like the Cranberry Mustard Sauce, this sweet Mango Chili Sauce is easily customizable. You can adjust the heat level by adding more or fewer chilies, or even swap in different types of peppers for a unique flavor. If you prefer it sweeter, simply add more honey, or if you like it tangier, add a bit of extra lime juice. You can also experiment with herbs (more on that below). Whether you like it mild or fiery, thick or drizzly, this versatile sauce can be tailored to complement your favorite dishes perfectly!
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Reasons to love this recipe
- It's Easy to Make: Just blend the ingredients, and it's ready in minutes! No complicated cooking required.
- Customizable: Adjust the sweetness, spice, or tang to match your taste. It also works as a dip, marinade, drizzle, or salad dressing.
- It's Healthy: With natural sweetness from mango and honey, it’s a more wholesome option compared to store-bought sauces full of preservatives.
Key Ingredients
- Mango: Choose ripe, juicy, and sweet mango - soft but not mushy, as it will be at its sweetest and easiest to blend smoothly. Avoid using overly fibrous or underripe mangos, which could make the sauce too sour or gritty. We'll be peeling and cutting the mango before blending.
- Lime Juice: Like in the Cilantro Lime Tahini Sauce, it brightens the sauce by balancing the sweetness of the mango and honey with a fresh, zesty kick. It also enhances flavor, preserves the sauce’s vibrant color, and helps it stay fresh longer.
- Fresh Chilies: Add a kick and depth of flavor to the Mango Chili Sauce. Make sure to adjust the amount based on your heat preference, and deseed them if you want to reduce the spice level!
- Honey: Like in Sundried Tomato Dressing, liquid honey is ideal; it easily blends into the sauce. Avoid hard or crystallized honey, as it can affect the texture and blending of the sauce, and steer clear of overly processed or flavored honey.
- Olive Oil and Water: Olive oil adds richness and a smooth texture, while water helps adjust the sauce's consistency, making it thinner if needed. It also ensures the sauce blends smoothly without becoming too thick or chunky.
*** see the recipe card at the end of this post for the full list of ingredients and quantities
Substitutions and variations
- Lime Juice: Fresh lemon juice can be used for a similar tangy flavor. You can also use apple cider or rice vinegar.
- Chilies: Jalapeño or Serrano can be used for a milder heat level. Or, you can use red pepper flakes.
- Honey: Pure maple syrup or agave syrup is a great vegan alternative. You can also dissolve some brown sugar in a little warm water as a substitute.
- Add herbs: Add fresh cilantro, basil, or mint for a burst of flavor.
- Add a smoky flavor: Add a bit of smoked paprika or chipotle chili powder.
- Creamy Version: Blend in a small amount of Greek yogurt or coconut cream for a creamy sauce.
Preparation
STEP 1: Prepare ingredients
Peel and cube the mango. Chop the chili and grate ginger. Optionally, deseed the chili if you want a milder sauce.
STEP 2: Blend and adjust
Add all ingredients into a blender or food processor and blend until smooth. Taste the sauce and adjust sweetness or acidity as needed.
Top Tips
- Choose ripe, sweet mangoes for the best flavor. Look for ones that yield slightly to pressure and have a fruity aroma.
- Adjust the chili to your heat preference. If you find it too spicy, add a bit more mango or honey to balance it out.
- Start by adding water gradually to control the sauce’s thickness. If it’s too thin, you can blend in more mango or reduce it over low heat.
- Let the sauce sit for 30 minutes to allow the flavors to meld together before serving.
Frequently Asked Questions
It works well as a dipping sauce for snacks like spring rolls and chicken wings, as a marinade for meats, or as a drizzle on tacos and burritos. You can also mix it with a little more olive oil or vinegar for a fruity salad dressing, use it as a spread for sandwiches, or glaze grilled meats for a flavorful finish. It also pairs beautifully with cheese on a charcuterie board.
It can be spicy, but the level of heat varies depending on the type and amount of chilies used in the recipe. Fresh chilies add heat, so you can adjust the spice level to your preference by choosing milder varieties, such as jalapeños, or by removing the seeds and membranes, which contain most of the heat. If you prefer a milder sauce, you can start with less chili and gradually add more until you reach your desired spiciness. Overall, the sauce typically balances sweetness from the mango with a spicy kick.
Transfer the sauce to an airtight container or a mason jar and store in the fridge for about 5 to 7 days.
Serving Suggestions
Serve the sauce with spring rolls or dumplings. It's great with our Stir-Fried Chicken Thighs too! Use it as a marinade or finishing glaze for grilled meats, seafood, or roasted vegetables. It's great as a glaze over this Pan Seared Salmon with Vegetables, or use it in place of a store-bought sweet chili sauce and make this Sweet Chili Salmon. Thin it with a little more olive oil or vinegar and drizzle over fresh salads, like this Spring Vegetable and Berry Salad or Asparagus and Mango Salad.
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Recipe
Mango Chili Sauce
Equipment
- Paring Knife to cut mango
- Lemon/Lime Squeezer optional
Ingredients
- 1 ripe mango cubed
- 1 tablespoon fresh lime juice from ½ lime
- 1 fresh chili pepper adjust based on heat preference deseed if needed
- 1 tablespoon liquid honey adjust based on sweetness preference
- ½ teaspoon salt
- 1 clove garlic peeled
- 1 teaspoon fresh ginger grated with skin on (rinsed)
- 2 tablespoons extra virgin olive oil
- ¼ cup drinking water room-temperature water (adjust for desired consistency)
Instructions
- Peel and cube the mango. Chop the chili and grate the ginger. Optionally, deseed the chili if you want a milder sauce.
- Add all ingredients into a blender or food processor and blend until smooth.1 ripe mango, 1 tablespoon fresh lime juice, 1 fresh chili pepper, 1 tablespoon liquid honey, ½ teaspoon salt, 1 clove garlic, 1 teaspoon fresh ginger, 2 tablespoons extra virgin olive oil, ¼ cup drinking water
- Give it a taste. If the sauce is too thick, add more water - 1 tablespoon at a time, until you reach your desired consistency. Adjust sweetness (with honey) or acidity (with more lime juice) as needed. Add more chili if you prefer extra heat.
- Transfer the sauce to an airtight jar. Store in the refrigerator for up to 1 week.
Notes
- Choose ripe, sweet mangoes for the best flavor. Look for ones that yield slightly to pressure and have a fruity aroma.
- Adjust the chili to your heat preference. If you find it too spicy, add a bit more mango or honey to balance it out.
- Start by adding water gradually to control the sauce’s thickness. If it’s too thin, you can blend in more mango or reduce it over low heat.
- Let the sauce sit for 30 minutes to allow the flavors to meld together before serving.
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