This Spicy Mango Sauce is a bold and flavorful condiment with a smooth texture and a kick of heat from jalapeños; this sauce is a must-have for anyone who loves a balance of sweet and spicy flavors. Enjoy as a dip or marinade for seafood or chicken.
Who doesn't like the tropical fruit mango? I'm sure it's almost everyone's favorite, and we are proud mango lovers.
And my family enjoys it in any form; this is one of our favorite recipes.
If you want to take a break from your routine sauces, this spicy mango sauce (also this mango Juice or mango boba smoothie) hits the spot. The creamy texture combined with rich mango flavors that balanced well with the jalapeno flavors makes this sauce great.
Above all, this hot mango sauce is multi-purpose, so it's great to enjoy as a dipping sauce or marinade for meat recipes.
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Why You'll Love This Recipe
⭐️This is a versatile sauce!
⭐️For the tropical flavors!
⭐️It's better than store-bought mango sauce.
Ingredients
- Mango: I have used Kent mangoes; however, feel free to use juicy, non-fibrous mango verities like Ataulfo, Hayden, or Palmer.
- Jalapeno: Wear gloves while handling this pepper to avoid any skin irritations. Deseed and remove the white membrane to minimize the heat.
- Lemon Juice: The secret factor is the lemon juice, which complements the mango's sweetness and the pepper's heat.
- Garlic: Mince it for rich flavors.
- Cilantro: The combination of mango, pepper, and cilantro makes the sauce delicious.
How To Make Spicy Mango Sauce
- Cut the mango: Slice the mango and scoop out the flesh. And set aside.
- Bring the blender: Place this mango flesh into a blender jar.
- The other ingredients: Add jalapeno slices, lemon juice, and salt.
- Pulse: Blend until the mixture becomes smooth. And set aside.
- Season: Add vegetable oil and minced garlic. Stir until the garlic is fragrant.
- Add: Now pour the set-aside mango mixture into a pan and bring it to a boil.
- Cook: Cook over medium heat until the mixture is glazy. Add minced cilantro. And remove it from the heat.
- And Enjoy: As a dipping or taco sauce.
♨️How To Adjust The Heat Level
This spicy mango sauce tastes with a noticeable heat, mainly from the jalapeno pepper.
Adjusting the amount of jalapeno can make this sauce taste mild to moderate. Also, remove the seeds and the white membrane for the mild heat.
Add them as a whole for a profound heat. If unsure how much you need, reserve the seeds and the white membrane inside the jalapeno. Add it a little at a time to the sauce until it reaches your heat tolerance level.
The Leftovers
Transfer the spicy mango sauce to an airtight container and store it in the refrigerator for up to three days or in the freezer for up to two months.
To defrost, leave the frozen sauce in the refrigerator for up to 8 hours or quickly defrost using the microwave.
Serve as chilled or reheat it gently over the stovetop/microwave.
Pro Tips For Best Results
- Selecting the mango: Each variety of mango tastes different. So, decide the amount of salt, sugar, and lemon juice.
- Do not over-grind: The sauce looks delightful with the natural fibers. The mango should become pulpy, not mushy.
- Do not overcook: Mangoes are fruits, and overcooking can spoil their taste and original aroma.
- Tasting: Taste the mixture before heating. Adjust the salt, sweetness, and pepper accordingly(also try this Boom Boom sauce).
FAQ
The mango must be tender to the touch, neither ripe nor firm. It should also be bright in color without any blemishes.
Yes, feel free to use canned or frozen mango pulp.
Sprinkle water and combine with the sauce. Reheat it again to bring it all together.
More Sauce Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Spicy Mango Sauce Recipe
Ingredients
- 1 cup mango pulp
- 1 tablespoon jalapeno
- 1 teaspoon garlic minced
- 2 tablespoon lime juice
- ¼ teaspoon salt
- 1 tablespoon cilantro minced
Instructions
- 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.
Notes
- Adjust the heat level by adding or removing jalapeño seeds and the white membrane; blend for a smooth texture or keep some fibers for a more natural feel.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; thaw in the fridge or microwave before use.
- Avoid over-grinding for the best texture, and do not overcook to preserve the mango’s natural sweetness and aroma.
Jill says
I love mango in any form so I'm sure I"d love this sauce. Really nice photo in the blue bowl with the blue napkin too. Great color combination.
pepperbowl says
Happy to hear your feedback Jill!
Cindy says
I have been experimenting in the kitchen quite a bit recently. I've had fun picking out some "new to me" recipes to make! I made this today and shared it with my family! We used it as a sauce for our tofu bites and french fries!
pepperbowl says
Thank you Cindy for sharing this kind review!
Maresa says
Great with chicken. Thanks for the recipe 🙂
pepperbowl says
Yay! So glad to hear, thank you Maresa!