Sweet mango chili sauce is a very simple and tasty Asian dipping sauce. The delicious combination of the sweetness of mangoes and the kick of red chili flakes, topped with tangy lime juice will make your appetizers taste even better.
This post contains affiliate links. Please read my full disclosure here. As an Amazon associate, I earn from qualifying purchases without any extra cost to you.
Mango is one of my favorite fruits (the other favorite is Guava) and I believe it's not only the best fruit but is also one of the most delicious ingredients in this world. Anything that has real mango in it tastes delicious. Especially, the sweet, juicy varieties of Indian mangoes like dasheri and chaunsa.
I have already shared a lot of mango recipes on my blog and most of them are desserts. Today, I am sharing a very quick and easy dipping sauce made with this awesome fruit- Sweet mango chili sauce.
It's an Asian dipping sauce that's vegan and gluten-free.
Made with mangoes and a handful of other basic ingredients, it gets ready in just 15 minutes.
If you are a mango lover then do try this spicy mango sauce before the mango season gets over.
Jump to:
What goes in sweet mango chili sauce?
To make this easy mango chili sauce, you will be needing the following ingredients:
- Mango- a sweet juicy ripe mango
- Lime
- Garlic: If you want, you can add finely grated or minced ginger too.
- Light brown sugar: You can also use white sugar, palm sugar, or coconut sugar. Don't use dark brown sugar, it will change the bright color of this sauce.
- Chili flakes
- Salt
- Corn starch
- Vegetable oil/ any neutral-flavored oil
- Water
Which mango to use?
Take a fully ripe mango to make this sauce and use a sweet and pulpy variety. Don't use a fibrous mango that is very stringy.
How to make?
Making sweet mango chili sauce is so easy that if mangoes are easily available to you, you will never think of buying it from the market again. To make it just follow the steps given below:
- Peel and roughly chop the mangoes.
- Put it in a blender and blend to make a smooth puree.
- Heat oil in a pan and saute minced/ chopped garlic and chili flakes. Saute for a few seconds.
- Add mango puree, sugar, salt, and lime juice. Mix everything and cook for about a minute.
- Add water, mix, and cover the pan. Cook until the sauce starts simmering.
- In a bowl make corn starch slurry by mixing corn starch and water. Add it to the sauce while continuously stirring for 1-2 minutes. After that cook for another 2-3 minutes or until the sauce thickens.
- Allow the sauce to reach room temperature and then enjoy!
Step by step photo instructions
Serving suggestions
This sweet chili mango sauce tastes the best with spring rolls but you can enjoy it with any other appetizer of your choice.
You can also use it as a spread on sandwiches or wraps. Or, just drizzle some on your Asian buddha bowl.
How to store?
To store, put the mango chili sauce in an air-tight jar and keep it in the fridge. It will be fine for 4-5 days. The color of the sauce may change slightly after the first day.
Frequently asked questions
Yes, though fresh mango is the best to make this mango chili sauce, if the fresh ones are not available to you, the sauce can be made with canned mangoes too. Cubes and pulp both are fine. However, don't use the syrup, only the mango pieces. You can skip the sugar if using canned mangoes as it already has added sugar.
Yes, you can use frozen mangoes in this recipe. Just thaw them and then use.
Yes, this mango chili sauce can be frozen. To do that just put it in air-tight jars and freeze. You can also freeze as cubes in an ice tray and then put the frozen cubes in a zip lock bag before storing in the freezer again. However, the color of the frozen mango sauce won't remain as bright as the fresh one.
Recipe tips and tricks
- Mango chili sauce tastes the best if served chilled.
- Don't use a mango variety that's stringy.
- The amount of sugar and lime juice may vary depending upon how sweet or sour the mango used is.
- You can also add finely chopped Thai red chili peppers to this sauce.
- After adding the corn starch slurry to the sauce don't stop stirring for 1-2 minutes otherwise it will become lumpy.
More easy mango recipes
Looking for more easy mango recipes from around the world? Don't miss to check the following links:
- Sweet mango chutney
- Peach mango smoothie
- Mango phirni
- Mango cheesecake ice cream
- Thai mango sticky rice
- Mango sago dessert
More dipping sauce recipes
If you are looking for more dipping sauce ideas then the recipes below are worth trying:
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
Sweet mango chili sauce
Equipment
- Cooking pot
Ingredients
- 1 large mango around 2 cups chopped mango
- 2 tablespoons lime juice
- 2 large garlic cloves minced or very finely chopped
- ½ tablespoon chili flakes adjust to taste
- 2 tablespoons brown sugar
- A pinch of salt
- ½ tablespoon corn starch adjust to get the desired consistency of the sauce.
- 1 tablespoon vegetable oil/ any neutral flavored oil
- 1 cup water
Instructions
- Peel and roughly chop the mango.
- Put the chopped mango in a blender and blend to make a smooth mango puree.
- Heat oil in a pan. Add minced garlic and chili flakes. Saute for a few seconds.
- Add mango puree, sugar, salt, and lime juice. Mix everything and cook for about a minute.
- Add water and cover the pan. Cook for 2-3 minutes or until the sauce starts simmering.
- Mix cornstarch and water in a bowl to make cornstarch slurry. Add it to the sauce and stir continously for about a minute.
- Cook for another 2-3 minutes or until the sauce thickens and then switch off the gas.
- Allow the sauce to reach room temperature and then enjoy!
Notes
- Use a less fibrous variety of mango in this recipe.
- The amount of sugar and lime juice will depend upon how sweet or sour your mango is. Check and adjust the seasoning as per taste.
- Instead of lime juice, vinegar can also be used.
- After adding the corn starch slurry, stir continuously for at least 1 minute otherwise it will get lumpy.
- If using readymade mango puree, use around a cup of puree in the above recipe.
- More detailed recipe tips and tricks are given within the post. Please follow them to make this recipe.
This was oh sooo good! The first time I made it was with fresh mangos and it was excellent. I served it with branzino. The second time mangos that I had cut up and frozen and they worked just as well. Everyone loved it over the fish, rice and vegetables.
Hi Rainie. Thank you for your comment. I am so happy to know that you enjoyed this dip.
Thank you. I'm going to try this tomorrow.
Thank you :). Hope you enjoy it too.
I added Loren garlic chili sauce, soy sauce and sesame oil and boy was it good.
Your variation sounds delicious. I will also try that 🙂
How much corn starch is use in this
Hi Brenda. Sorry, I missed mentioning that in the recipe card, corrected it now. 1/2 tablespoon cornstarch is enough for this recipe but if your sauce is runny add more i.e. around 1 tablespoon