Vegan and Vegetarian Hot Chilli Sauce with Mango and Habanero

Fresh Mango and Habanero Extra Hot Chilli Sauce. This makes around 1.5 listres and and will keep well in an airtight jar for 4 months.

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Chilli Sauce Recipe

Here's how to create a fresh, delicious mango hot sauce using a varety of chillis including habanero, known worldwide for their firey burn.

Over the years this recipe has been tried and tested, for first time chefs I recommend using 6 fresh mangoes instead of the 4 that's in the ingredients list. You can always dilute the sauce with a mix of coconut flour and warm orange juice (to dissolve the coconut flour) this has a double effect.

If the sauce is too spicy and you dilute it, the viscosity is lost and it turns to a watery consistency. By adding coconut flour this helps in 2 ways: First of all by adding coconut this dampens the chilli heat, and secondary it acts as a thickener to maintain the 'saucy' consistency created by blending the mangoes.

Follow along to see how it went as well as learning to easily make Mango Hot Sauce using this tried and tested homemade recipe, which I usually do with Habanero peppers. You can substitute with Jalapeños for a milder taste sensation.

Ingredients and Kitchen Equipment

Food preparation:

• Sharp kitchen knife
• 2 chopping boards (one for the chillis, one for mangos)
• Rubber gloves for handling the chillis
• Kitchen blender
• A selection of empty jars

Ingredients:

• 3 Yellow Peppers (any colour will be fine)
  
• 1 Large Onion
• 3-6 Fresh Ripe Mangosdepending on your taste
  
• 300ml of White Wine Vinegar or Apple Cider Vinegar (or similar)
• 4 tablespoons of granulated sugar
• 2 tablespoons of saltto balance (taste as you go along)
  
• Juice of one Lemon or 3 tablespoons of lemon juice
  

Method:

Quarter your onion and peppers, wearing your gloves deseed the habaero or jalepeno chillis and chop them in half. Use a spray oil on skin side up and roast in a hot oven (gas mark 8, 250 centigrade) for 15 minutes.

During this time, cube your mangoes and assemble your food blender for whizzing.

Take out the vegetables and chillis and set aside to cool. If it's easy to do so, it's good to peel off the skins of the peppers are this makes a finer blend of sauce, but this is to personal taste.

Here's the easy part: Add in all the ingredients and blend for 2 - 3 minutes on high speed until the consistency thickens and there are no bits of fruit or vegetables. As the mixture will be slightly warm, this self seals the jars that you are going to decant into.

Storage: Store them in your cupboard upside down on their lids to maintain that airtight seal. This is how the hot sauce can last 4 months without going bad. Alterntatively, when you open a jar remember to store it in the fridge and use up in 2 months.

Uses for Mango Chilli sauce:

• With Christmas cheese and biscuits platter
• To add as a noodle sauce base for ramen dishes
• Thinly spread on a sandwich
• Mix with creme fraiche for a dip - french fries, sweet potato chips, pour over leaves as a salad dressing