Sweet Chilli and Mango Sauce

This is quite a fiery gorgeous tasting chilli sauce with a great tang of mango, great for burgers and hot dogs and according to one of my tasters its great with a chunk of camembert.

How to make Sweet Chilli and Mango Sauce

You will need

1 – Mango

3 – Cloves of Garlic (chopped)

3 – Red Chillies (chopped with seeds left in)

125 Ml – White Wine Vinegar

75 Gm – Demerara Sugar

180 Ml – Water

1 ½ teaspoons – Salt

½ table spoon – Corn Flour

28 Ml – Water (for the corn flour paste)

First of all this is the easiest way to peel and chop a mango to get the most out of it.

Cut down the side of the stone at its widest on both sides then cut the flesh from the edges.

Take each half and cut down to but not through the skin in a criss cross fashion then turn it inside out and cut off the cubes, cut the skin from the 2 smaller edge pieces  and chop.

Place the chopped mango, chillies, garlic, vinegar, water (180 Ml) and salt in a processor and process until smooth.

Put in a pan, add the sugar and bring to the boil then simmer for 10 minutes.

Make a paste with the corn flour and the 28 Ml of water and stir it into the mixture after it has simmered for 10minutes then simmer for a further 10 minutes.

Place in a bowl, cover and allow to cool then pour into a jar with a tight fitting lid and keep in the fridge.

Time to light the BBQ.

How to make a White Wine Creamy Sauce Base

This sauce base is so quick and easy to make and you can freeze it for later use. 

When you want to use it for that special meal just thaw it out and you can make a sauce by adding herbs and spices of your choice in no time at all.

You will need for aprox. 200 Ml of sauce base

30 Gm – Butter

100 Ml – Double Cream

100 Ml – Milk

50 Ml – White Wine

½ table spoon – Plain Flour

Melt the butter in a pan then sprinkle in the flour and make a paste.

Add the wine and cook on a medium heat for about 2 minutes.

Now add the cream and milk stir well and simmer on a medium heat for 5 minutes.

It’s as easy as that, allow to cool, then freeze for later use.

Here is an example of how to use your readymade sauce base straight from the freezer.

I took mine out of the freezer and put it on defrost in the microwave for 5 minutes and this is how I made some garlic, fennel and parsley sauce.

Perfect for fish.

You will need

1 teaspoon – Fennel Seeds (crushed)

1 table spoon – Fresh Parsley (finely chopped)

2 cloves – Garlic (crushed)

200 Ml – Sauce Base

15 Gm - Butter

Salt and pepper to season

Melt the butter in a pan and add the fennel garlic and parsley then cook for 2 minutes.

Add the sauce base and simmer for 5 minutes.

That’s your sauce done just like that, if you need to thin your sauce down add a little milk and adjust the seasoning.