1teaspoonchili paste(to taste, if you prefer very mild spice add ½ teaspoon to start)
½teaspoonsalt
2tablespoonswater, for thinning the sauce(add more if needed)
Instructions
Add the first 5 ingredients to your blender or food processor. Blend until smooth and fully blended, about 1-2 minutes.
Taste the sauce, adjusting the salt or chili paste to your liking. If the mango chili sauce is too thick, add water a tablespoon at a time until perfectly smooth and ready for dipping.
To warm the mango sweet chili sauce, add the dipping sauce to a microwave-safe container and microwave for 30 seconds at a time, stirring in between, until warm.
Serve with chicken tenders, chicken strips, sausage balls, meatballs, lumpia and egg rolls, or with stir fry.
Notes
This recipe makes a little over 1 cup of chili mango sauce.Recipe tips:
Look for precut mango chunks at your grocery store in the produce department or deli, or frozen mango chunks in the freezer aisle.
You can find chili paste in the ethnic aisle or order it from Amazon my favorite brand is Amore Chili Pepper Paste (linked).
Store leftovers in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.