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Sweet Mango Chili Sauce

  19 rater(s)

This mango chili sauce is something else. It really enhances the flavors of your Asian dishes and goes especially well with some vegan wraps or spring rolls.

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m


  • 4 red Thai chillies, roughly chopped
  • 1 yellow bell pepper, chopped
  • 1 c raw apple cider vinegar
  • 1 c water
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • 3 mangos, cubed
  • 1/2 c agave (more or less to taste)
  • juice of 1 lime


  1. Chop and deseed the chillies. You can decide on the amount of heat you want in your sauce by the amount of seeds you leave.
  2. In a saucepan, place all the ingredients and bring to a boil over medium high heat. Simmer for 20 minutes.
  3. Remove from heat. Using a stick blender, carefully blend the mango sauce until smooth and all lumps and chillies are blended. Remember it\'s very hot! Don\'t burn yourself! If you don\'t have a stick blender then pour into a blender and blend the mixture.
  4. OPTIONAL - only if sauce is very runny. Return to heat and return to simmer. Take 1 tablespoon of cornstarch and mix with 2 tablespoons of cold water making a slurry. Add the corn starch slurry to the mango sauce and cook for a few minutes until it thickens.
  5. Place into a clean sterilized jar, allow to cool and keep refrigerated.