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
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.