Quick Sweet Mango Chili Sauce
Whip up this vibrant, sweet, and smoky mango chili sauce in just minutes. Charring the fresh mango in a skillet adds incredible depth to this perfect tropical dipping sauce and glossy glaze!
Equipment
- Skillet
- Blender
Ingredients
- 0.5 fresh ripe mango
- 1 tsp fresh ginger
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup
- 1 tsp chili garlic sauce or ½ Thai red chili pepper (deseeded)
Instructions
Char for smoky flavor
- Heat a dry skillet over medium-high heat until it feels properly hot, you should notice a faint shimmer. Place the cut side of the ½ fresh ripe mango down in the pan and let it sit just long enough to pick up dark, smoky spots and a caramelized crust, then pull it off before it turns bitter.
- If you want extra depth, warm the ginger briefly in the same dry skillet, just until it smells spicy and fragrant, then remove it.
Blend the base
- Add the charred mango to your blender along with the 1 tsp fresh ginger, 1 tbsp lime juice, 1 tbsp apple cider vinegar, 2 tsp maple syrup, and 1 tsp chili garlic sauce or ½ Thai red chili pepper (deseeded).
- Blend until the sauce looks glossy and uniform, a vibrant orange with no stringy bits, and it smells tropical with a sharp lime edge. Scrape down the sides once if you need to so everything gets properly silky.
Serve it your way
- Pour into a small bowl and, if you like, finish with a pinch of red chili flakes for a pretty, speckled top when serving with fresh rolls. It is also excellent spooned straight onto burgers or salads as a sweet and spicy condiment that wakes up every bite.
Notes
Storage Tip: Keep the sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, pour it into ice cube trays, freeze solid, then transfer the cubes to a freezer bag for up to 3 months.
Consistency Adjustments: To thin out the sauce for dipping, blend in a splash of warm water or neutral oil. For a thick, sticky glaze, simmer the blended sauce on the stove for 2 to 3 minutes with a teaspoon of cornstarch until glossy.
Heat Control: Pepper spiciness varies wildly. Start by adding half of your chili and half of the sweetener, blend, taste, and then adjust until you reach your ideal heat balance.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.