Sweet Mango Chilli Sauce
Sweet Mango Chilli Sauce is a fuss-free 10 min lip-smacking and tongue-tickling recipe that goes well with chips, starters, as a spread on bread and rolls or simply as a dressing.
It's the season of mangoes, and though here we get mangoes all year round, the ones that we get this time of the year are the best. They are sweet and juicy. Yes, the local shops have nice juicy fruit. I need not go for the Indian Variety and wait for a year.
This time I was so happy to find the sweetest and the juiciest mango from a local grocery store. I do not need any excuse to eat mango and I do not need to make any recipe for it either. But still, I love to explore food and thought of making this lip-smacking Sweet Mango Chilli Sauce.
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A little about Mangoes
Mango is rich in Vitamins, minerals,, and antioxidants. They have been associated with many health benefits, including improved immunity, digestion, good for the heart, eye, skin and keeps your hair healthy. Mangoes are tropical stone fruits, plump and oval. They only grow in warmer climates and are native to India and Southeast Asia.
Choose the right mangoes for the best texture and taste
The mango matters more than anything else in this recipe. If the fruit is sweet, juicy, and low in fiber, the sauce almost makes itself. If the mango is sour, stringy, or hard, you'll have to fight the texture and the flavor all the way through.
So start with fruit that feels ready to eat, not fruit that still needs a few days on the counter. The sauce will only be as smooth and full as the mango you blend into it.
How to tell when a mango is ripe enough
A ripe mango usually smells sweet near the stem and gives a little when you press it gently. Depending on the variety, the skin may turn yellow, golden, red, or stay mostly green, so color alone doesn't tell the whole story.
Slight softness is the better clue. If the fruit feels rock hard, it will likely taste tart and make the sauce harsher. If it's very ripe, you'll get a smoother puree and a fuller sweetness. That means you may need less sugar later.
The best ways to serve it
This is the kind of sauce that disappears fast because it fits so many foods. Spoon it into a small bowl with chips or crisps, and it feels like an easy party dip. Spread it inside rolls or sandwiches, and lunch stops tasting flat.
It also goes well with starters such as spring rolls, pakoras, samosas, and fries. For a home-style meal, try it with parathas, grilled paneer, oven roasted vegetables, or even a grain bowl. A small spoonful can also wake up a plain salad, especially one with greens, cucumber, or grilled chicken.
Easy swaps if you don't have an ingredient
You can swap sugar for honey, maple syrup, or another mild sweetener, but add it slowly because each one tastes different. If you don't have chili flakes, use red chili powder in a smaller amount and build from there.
I recreated this recipe by adding jaggery instead of sugar. It had a nice earthy taste due to Jaggery, and also the colour was a bit on the brown side due to Jaggery. But all in all it turned in my favour. Check the pic below.
Any neutral oil works well, including sunflower, avocado, or light olive oil. Apple cider vinegar or white vinegar both do the job. If your mango is very soft and thick on its own, you may even need less cornstarch than expected.
Storage, meal prep, and serving tips that keep it fresh
Once the sauce is cooked, let it cool fully before you store it. That protects the texture and helps avoid extra moisture inside the container.
How long it lasts in the fridge
For home use, this sauce is best within 15 to 20 days in the fridge. Keep it in an airtight container, and always use a clean spoon when serving. Good storage keeps the flavor fresher and lowers the chance of spoilage.
Because the sauce contains fruit, vinegar, and sugar, it holds well for several days. Still, it isn't a shelf-stable preserve unless you follow proper canning methods.
Best containers and reheating tips
A clean glass jar is a great choice because it doesn't hold strong odors and makes the sauce easy to spoon out. Any well-sealed airtight container works, too.
Most of the time, this sauce tastes best cold or at room temperature. If you want it warm, heat it gently on the stove or in short bursts in the microwave. Stir before serving, since chilled sauce can settle a bit.
Sweet Mango Chilli Sauce
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Ingredients
- 2 Ripe Mangoes
- 1 tablespoon Red Chili Flakes
- 2 Garlic Cloves
- ½ Cup Sugar or Jaggery or any natural sweetener
- 2 tablespoon Vinegar
- 1 teaspoon Cornstarch
- 1 tablespoon Olive Oil or any vegetable oil
- ¼ Cup Water
- ½ teaspoon Black Salt or Salt of your choice
- ½ " Ginger piece
Instructions
- Peel and roughly chop the mangoes.2 Ripe Mangoes
- Add it in the blender along with half of the ginger.2 Ripe Mangoes, ½ " Ginger piece
- Blend it until smooth.
- Finely chop the garlic and remaining ginger.2 Garlic Cloves
- Now in a pot or a pan, add oil.1 tablespoon Olive Oil or any vegetable oil
- Once hot, add in the chopped garlic and ginger.2 Garlic Cloves, ½ " Ginger piece
- Saute it on slow to medium for a minute until translucent or the raw smell of ginger goes.
- Now add the pureed mangoes, chilli flaxes and mix. Cook for a minute.1 tablespoon Red Chili Flakes
- Now add in the Sweetener, vinegar, salt and half of the water.½ Cup Sugar or Jaggery, 2 tablespoon Vinegar, ½ teaspoon Black Salt, ¼ Cup Water
- Cook it further for 2-3 minutes.
- Now mix in the cornstarch with the remaining water and add it in the above mix.1 teaspoon Cornstarch
- Cook it further for 2-3 minutes until you get the desired consistency.
- You can add more cornstarch to make it thick, for me 1 teaspoon was just perfect.
- Let it cool completely.
- Transfer it into an air tight container and store in refrigerator. Use as required.
Video
Notes
- Standard US Size Cups and spoons used
- With Jaggery the colour changes a bit to light brown.
Updates:
This post was first published on my blog on 9th June 2019. Today the 10th May 2026, I am updating the post with few more information like storage tips and how to choose mango. Few pics of mango sauce being made using Jaggery are added. Recipe remains the same.
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The mango sauce looks utterly delicious! I can imagine the riot of flavours it would be. Love the gorgeous golden yellow colour of it too. 🙂
Thank You
Looks delicious!!! Do you know how long it will stay in the fridge?
It did stay a good 6 + months for me. Thank You
Can I use frozen mango ??
It should work, just defrost before using. But then the shelf life would be less, and you would need to consume asap, as you have already frozen and defrosted once.
@Sally, I used frozen mango and it was perfect
That's cool, thank you letting me know.
Thanks you so much Renu for trying out the recipe and for the lovely words. the sauce looks so inviting, love the color of it.. It is such a delicious sauce that even my family is also ooked onto this sauce with our paranthas and everyday meal. Glad you and your hubby too liked this!! Also, I too agree our taste do match, as I see it in lot of your recipes!!
Thank You
Mango chilli sauce looks uber delicious. Loved the golden yellow colour. I can imagine the tounge tickling taste.
Thank You
Sweet mango sauce with a kick from chili flakes sounds absolutely delish and irresistible Renu ! Your pics are tempting me to try out this dish before the mangoes vanish.
Mango chutney looks so tempting & lipsmacking. Looks itself is very inviting and perfect side dish with my all meals.
Just love that golden yellow color here renu. Seems super flavorful !
I can't get enough Mango recipes. I love it and this is one new recipe I will be trying soon.
Thanks
The mango chilli sauce looks absolutely delicious. lovely colour too. I am sure whoever is seeing this recipe is tempted to try this asap.
Oh wow... I love the combination of mango and red chilli... Looks absolutely delicious and tempting.
the tangy, spicy dip has my attention, Renu ! bookmarked to try in the next mango season 🙂
Sweet mango and chilli sauce looks delectable.Lovely colour.
This sweet mango chilli sauce looks just too tempting. Love the colour and also how versatile the sauce is. I would love to use it for my sandwiches, enjoy it with khakhras too.
Thank You
The mango chilli sauce looks so yummy. It can go well with parathas also. I was just wondering if we need to add water as the pulp is quite liquidy after blending.
No it is thick, as we have cornflour. Thank You
love the idea of this sauce. Looks like it would be a great accompaniment to so many things
Yes it is. Thank You
I would like to use fresh habanero chillies. Do you know how much fresh chilli would equal a teaspoon of flakes?
It depends on the chillies. Habenero chillies are hot to my understanding. I would say start with replacing 1 tablespoon flakes with 1.5 tablespoons of fresh. (Ideally, the ratio is 1:3), but when fresh chillies are cooked along, it imparts the same degree of hotness to a food.
Also, it is 1 tablespoon of flakes and not 1 teaspoon.
Thanks,
Renu
does anyone know how many ml or grams this recipe makes?
it says only 1 medium sized bottle...
Hi,
It should give you around 400 grams. Next time I will measure everything and update the recipe.
Thanks,
Renu
@Renu Agrawal Dongre,
thank you so much for the reply! helps alot 🙂
Welcome
Can this be preserved? Can I pressure can or water bath? Id like to make a big batch but dont want to freeze as I rapidly running out of freezer space. Thank you!
This stays good for 3-4 months in the fridge, with proper hygiene practices followed. I have kept it for that long and it was good. I have not pressure canned or water bath it so would not be able to comment. If you need to preserve it the pulp really needs to be cooked properly else it might turn bad.
Made this today, and loving it! I added some jalapeno peppers and reduced the red pepper flakes. I live in the southwest, and well, we use jalapenos in about everything. Anyways, the heat/sweet is perfect and the jalapenos just add a bit of color! Thanks for the wonderful recipe.
Thank You so much for your feedback. Glad you liked it. Thanks for sharing, I will try next time with some Jalapeno peppers.
I have 8 large mangos & would like to water bath can this recipe. Advise? Thx
Hi, yes you can water bath them. Do you want instructions on how to water bath? I have never done that, but if you do it should stay good as it has vinegar too in it. Once opened, keep it refrigerated however. Thanks, Renu
I made this and mixed it with some roasted veggies and put it over rice. Yum!!! Freezes well too!
Thank you for the feedback. Glad you liked it.
Can I make this sauce with canned mangoes? Looks like this would be delicious I’m Korean pancakesI have a few cans of mangoes in the house
Hi, yes it should work with canned mangoes as well, but do check if it already has sugar in it. If yes you would need to adjust accordingly. Thank You.
Easy to find ingredients, short prep and cook time, and such big flavour! This sauce is a total winner.
Can I substitute the ginger with ginger spice? If so, how much? Really want to make this and it’s the only thing I’m missing.
Hi Dorothy, You can add, I have not tried with it, but it should work I believe. Add once its cooked in the last and go with just 1/2 teaspoon or at the max 3/4 teaspoon. As dry ginger spice would be more strong. Let me know if that works. Thank You
ai shall cook it as you showed it on the comiuter,,,ai am glad You said, we could take a fresh Chilli,so ai can take out after ,many People would have ,otherwise a Problem.thank You so much,M.D.
Looks really good, will hopefully make some just before Christmas.
Hope you made it and liked it.