Sweet and sour mango sauce with fruity notes and a slight kick, perfect as marinade for chicken, fish and seafood, or for topping the grilled meat when its done. You can also use this creamy mango sauce as pasta sauce or drizzled over salads and vegetables to jazz them up.
2habanero peppersor 1 tsp chili sauce or chili flakes
Instructions
Add all ingredients to a food processor or blender. Process until smooth, for about 1 minute.
You can use it raw as it is, or cook it for longer storage. Just add the sauce you just made to a large pan and bring to a boil. Reduce heat and simmer for 5-7 minutes.
Cool the mango sauce then transfer to a storage container.
Notes
Storing Raw: In refrigerator for 3-4 days. Use an airtight container or jar.Storing Cooked: cooking for 10 minutes or so and increase the acidity by using about 1/3 cup vinegar instead of fresh citrus juice, and add a little bit more salt. Store in refrigerator for up to 2 weeks once cooled.