Mango Chili Sauce

Mango Chili Sauce

Mango Chili Sauce

A delicious and spicy vegan alternative to chili sauces, this mango chili sauce is sure to be a hit at any gathering. Sweet and tangy mangoes are blended with chilies and spices to create a unique and flavorful sauce that is sure to tantalize your taste buds. The mango adds a unique sweetness that contrasts nicely with the heat from the chilies, making this sauce a perfect accompaniment to all your favorite dishes. Whether you’re looking for a dip for vegetables or a topping for tacos, this mango chili sauce is sure to be a hit.


  • 2 cups diced mangoes
  • ½ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • Salt to taste


Start by prepping the mangoes. Peel and remove the flesh from the mango and dice it into small pieces. Set aside.

In a medium-sized saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the diced mangoes, apple cider vinegar, brown sugar, cumin, smoked paprika, chili powder, pepper, and cayenne pepper and stir to combine. Simmer for 8-10 minutes, stirring occasionally, until the mangoes have softened and the sauce has thickened.

Remove the sauce from the heat and transfer it to a food processor or blender. Pulse until the sauce is smooth. Taste and adjust the seasoning with salt if desired.

Transfer the mango chili sauce to an airtight container and store in the refrigerator for up to 2 weeks. Serve with vegetables, tacos, or as a dip for chips.

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