Are you thinking of healthy ways to use the mangoes which are abundant in this season? This spicy mango sauce is the best to choose among other fresh mango recipes. This mango chili sauce would play as a dip or as a hot marinade for seafood or chicken.
Every year the summer season is filled with a wide verity of mangoes in the market. Being an Indian who grown with mango, really enjoys this nature’s gift. We make numerous recipes with mango as the main ingredient. And this spicy mango sauce is one of the best we all love.
Most of the recipes we keep making it every summer. And I have shared with you many like this, mango juice. More importantly, I cannot skip making or sharing this incredible spicy mango sauce with you this summer. This hot mango sauce is such a versatile recipe that perfectly combines with shrimp, fish, or chicken.
When talking about the mango, it is impossible for me to move further without mentioning the mango trees in our backyard.
We had two huge trees of different verities. The one is known for its green mango, and the other provides as with the world’s most delicious sweet mangoes. Every season showers us with its love.
The recent flood destroyed one of the trees, and the remaining one still provides us the succulent fruits every year abundantly.
Even after sharing with friends and relatives, we still left with loads of mango. And it is so evident that we are eager to find many mango recipes that suit our tastebuds.
Have more mango? try these
- Mango Milkshake
- Mango Lassi
- Mango Juice
- Mango Boba Smoothie
- Mango Pineapple Smoothie
- Mango Kheer
- Mango Prawn Curry
Why spicy mango sauce?
- This is a versatile sauce that can be incorporated into many foods.
- It serves as a dipping sauce.
- This can also be used as a spread.
- A quick marinade for chicken, shrimp, and seafood.
- It gives a refreshing flavor.
- Better than any restaurant style mango sauce.
- This is a perfect pair of spicy mango sauce for wings.
- This mango dipping sauce is ridiculously easy, all that you need is fresh mango. If you are reading this post, and fresh mango is available in your pantry? Go, girl, half of your work done already. If not, include mango in your shopping list to grab them on your next visit.
- Surprisingly mango does not cost much, and it may range around a dollar for excellent quality and size.
How to choose the mango?
The mango has to be tender to touch. It should neither too ripen nor too firm. The ripen mango tends to become sweeter when cooked. And counterbalance with the property of the pepper.
This spicy mango sauce is a winning blend of mango, pepper, lemon juice with a hint of natural sweetener from the mango. For the best results, the mango should be soft to touch.
Mango. Obviously, this is the prime ingredient for making spicy mango sauce. There are many species of mango available in the market from Kent, Ataulfo, Hayden, Francis, and Palmer, besides plenty to name.
Above are some of the common varieties that you find in the regular grocery stores. But each offers a distinct flavor and taste. Try working with different varieties and choose your favorite.
Pepper. Jalapeno, habanero, chipotle, Thai green chili, are some of the peppers that suit well with mango. The pepper brings the flavor and taste of mango in this recipe. If you do not prefer the sauce to be hotter as in ‘heat,’ remove the seeds before cooking them.
Deseeding peppers help to make this spicy mango sauce mild but with the noticeable kick and instead the dish becoming unbearably hot.
Mak with habanero chili, and create your restaurant-style mango habanero sauce at home.
Lemon Juice. The lemon juice is the secret factor and compliments the sweetness from the mango and the heat from the pepper. Furthermore, this gives a delightful spirit that makes this hot mango sauce. Lime is also a suitable replacement for lemon.
Cilantro. This is an optional element when planning to store for a long time. The combination of mango, pepper, and cilantro makes it incredibly delicious.
But one thing, we need to understand that cilantro does not have a long shelf time. So, If you are planning to freeze this spicy mango sauce longer, I would advise you to skip using the cilantro. But you are planning to use within 4-5 days, and please do not avoid using the herb. The essence and the aroma from a tablespoon of minced cilantro are unimaginable.
Coconut Oil. Coconut oil gives a rich nutty scent to the sauce. Choosing organic cold press coconut oil is the real game-changer in here. This coconut oil helps the sauce to be more inviting and rich. Alternatively, you can swap with regular cooking oil if you do not prefer coconut oil.
How to make spicy mango sauce
Cut the mango. Slice the mango according to its firmness. If the mango is firm to touch and you feel peeling the mango will not harm the structure of the flesh. Then using a vegetable peeler removes the skin and cube the flesh into pieces.
If the skin is soft to touch then, slice the mango into two halves leaving the center intact. Run the knife over each half to create horizontal and vertical lines. Now use a spoon and run it between the flesh and the skin and release the mango cubes.
Bring the blender. I used my heavy-duty mixer. Place these mango cubes to the blender jar.
Adding other ingredients to the blender. Add jalapeno, lemon juice, and salt. Remove or leave the seeds on according to your choice.
Pulse. Run the blender till the mixture becomes a smooth paste. I wanted my spicy mango sauce to be creamy so I grind it till it reached a silky consistency. But if you want the sauce to be chunky, pulse the machine a couple of seconds until the sauce becomes coarse.
Thicken. In a pan pour the mixture and coconut oil. You may also use any other cooking oil of your choice. Throw in the ground mango paste. Bring it to boil. Add minced cilantro.
Taste-test. Improve the taste with sugar if needed or according to the sweetness of the mango. If you want to the sauce with more heat, balance with red chili flakes.
Store. Store in an airtight container. This sauce stays good to use for upto three days in the refrigerator. And upto two months when frozen.
4 Tips to make the best spicy mango sauce
Selecting the mango. Each variety of mango tastes different from each other. So decide the amount of salt, sugar and lemon juice respectively. To avoid unpleasant happening, I recommend you to check the taste of mango.
If the mango is sweet enough, then the sauce performs well with the natural sugar that comes with the mango. If not, add other sources of sweeteners like honey or sugar.
If the mango is tart, then reduce the quantity of lemon juice.
Do not over grind. The sauce looks delightful with original fibers seen. So, proper care should be given while grinding. Make sure you the mango should become pulp and not become mushy.
Do not overcook. The mango is a fruit, and overcooking can spoil the taste and the original aroma of the fruit. The heating is done to thicken and to bring all the ingredients together. Switch off the flame when then mango pulp changes to a glazy liquid.
Tasting. It is impossible to describe the exact amount of ingredient to list for this spicy mango sauce. Taste the mixture of before heating. Adjust the salt, sweet, and the pepper accordingly.
Spicy Mango sauce
- 1 cup mango pulp
- 1 tbsp jalapeno
- 1 tsp vegetable oil
- 1 tsp garlic minced
- 2 tbsp lime juice
- 1/4 tsp salt
- 1 tbsp cilantro minced
- Peel off the mango skin and scoop out the mango flesh.
- In a blender jar, add the mango flesh, jalapeno.
- Blend to a smooth silky consistent mixture. And keep aside.
- In a pan, stir in vegetable oil and minced garlic.
- Saute till garlic becomes fragrant.
- Add in the ground mixture and cook until it becomes thick and glazy.
- Add lime juice, salt, and minced cilantro.
- Cook further for a minute. And switch off the flame.
- Transfer to an airtight container.
- Adjust the quantity of the jalapeno according to your preference.
- The quantity of salt and the lime juice, slightly varies according to the taste of the mango. So taste and adjust these.