Mango Chilli Sauce is an absolutely delicious thing. Made using ripe mango, this sauce brilliantly combines sweet, sour and spicy flavours. It’s a burst of flavours, a treat to the tastebuds. In today’s post, let me take you through the process of preparing Mango Chilli Sauce.
How to use Mango Chilli Sauce
This Mango Chilli Sauce goes wonderfully in sandwiches and stir-fries. It also doubles up as a flavourful dip for French fries, nachos, chips, samosas, cutlets and other fried snacks. I have used it as a salad dressing too, with great success.
As flavourful as this sauce is (it wouldn’t be wrong to call this a Ripe Mango Dip), it is super easy to put together. It needs just a handful of ingredients and can be readied in a few minutes. I used the season’s last batch of ripe mango to make this sauce yesterday, and I have a few recipes using it in the pipeline – keep an eye out for them! Aruna of Vasu’s Veg Kitchen had shared this recipe for crunchy Capsicum Rings some time ago, and I think they would pair wonderfully with with this sauce! You guys should also definitely try out this flavour bomb of a sauce before mangoes disappear completely from the market.
What goes into this Mango Chilli Sauce
Ripe mango is the star ingredient of this sauce, which makes or breaks it. It is important that you choose good mango fruit that is firm, not overly mushy, and without blemishes. For best results, the mango should not be very sour or fibrous.
I use a bit of garlic to flavour this sauce, and some red chilli powder to add the heat. Sugar and lemon juice are used here to even out the natural sweetness of the mango.
How to make Mango Chilli Sauce or Ripe Mango Dip
This is how I go about it.
Ingredients (makes about 1-1/2 cups):
1. 1 medium-sized ripe mango
2. 5-6 cloves of garlic
3. 1 tablespoon oil
4. 1/2 teaspoon salt or to taste
5. 1/2 teaspoon red chilli powder or to taste
6. 4 tablespoons sugar or to taste
7. Juice of 1/2 lemon or to taste
1. Peel the mango. Separate the flesh from the seed and cut into small pieces. Discard the seed.
2. Peel the garlic cloves and chop finely. Heat the oil in a heavy-bottomed pan and add in the garlic. Saute on medium flame for a few seconds. You don’t have to brown the garlic – you just need to saute it a bit to get rid of the raw smell of garlic. Switch off gas and allow the garlic to cool down completely.
3. When the garlic has cooled down completely, transfer it along with the oil to a mixer jar. Add in the chopped mango, salt, sugar and red chilli powder. Grind everything together to a smooth paste.
4. Mix in the lemon juice. Your Mango Chilli Sauce is ready. Serve it with chips, nachos or fried snacks. You can also use it as a salad dressing or a stir-fry sauce.
Is this sauce vegan and gluten-free?
This Mango Chilli Sauce is completely vegetarian and vegan, suited to those following a plant-based diet. It is entirely gluten-free too.
Other sauce/dip recipes on the blog
You might also want to check out the other recipes for sauces and dips on my blog:
Tips & Tricks
1. Use a sweet ripe mango that is not very fibrous. I used a ripe Totapuri mango that was quite sweet, with just a light sourness to it.
2. If you would like the garlic flavour to be intense, you can add the cloves directly while grinding. I have lightly sauteed them so as to remove the raw smell.
3. Adjust the amount of sugar you use as per personal taste preferences, also depending upon how sweet the mango is.
4. Adjust the quantity of lemon juice you use depending upon how sour the mango is. If the mango is sour enough, you may skip the lemon juice completely. Vinegar can be used in place of the lemon juice.
5. I have made a smooth puree here. You may keep it coarse if you prefer it that way. Do not add any water while grinding.
6. The prepared Mango Chilli Sauce can be stored in a clean, dry, air-tight bottle if you are not using it immediately. Refrigerated, it lasts for about a week but is best used within 3-4 days.
7. If too thick, the Mango Chilli Sauce can be diluted with some water. However, add the water just before serving.
8. Make sure the garlic has completely cooled down, before adding it to the mixer jar. Adjust the quantity of garlic you use as per personal taste preferences.
9. You can cook the mango too, after sauteeing the garlic. This increases the shelf life of the sauce. However, I’m not a fan of the pasty texture the sauce has when made that way, so I prefer keeping the mango puree uncooked.
Variations to this Mango Chilli Sauce
1. You can skip the red chilli powder while grinding and add some chilli flakes later. Alternatively, you may add some green chillies, jalapeno peppers or bird’s eye chillies while grinding.
2. You may throw in a handful of fresh basil leaves while grinding.
3. Chopped coriander can be added to the dip, at the very end, after it is ground and ready.
4. Some coconut milk or coconut cream can be added in while grinding. This adds a whole lot of flavour to the sauce.
5. Jaggery, honey, maple syrup or coconut sugar can be used in place of the refined sugar I have used here. However, please remember that this might impact the colour of the sauce.
6. Smoked paprika can be used in place of the red chilli powder I have added here. This adds a whole new flavour dimension to the sauce.
7. You can skip the red chilli powder completely, and add in some Sriracha sauce while grinding the ingredients. In that case, adjust the salt, sugar and lemon juice accordingly.
Did you like this recipe? Do tell me, in your comments!