Caribbean Mango Sauce
Prep 10 min Total 25 min
Caribbean Mango Sauce - kvalifood.com
A cooked Caribbean hot sauce of mango, scotch bonnet, and vinegar, pureed until smooth. The mango sweetness and pepper heat balance each other. Serve with fried snacks, grilled meats, or drizzle over rice.
Makes ca. 350 ml
Ingredients
- 2 ripe mangoes (ca. 400 g), peeled, diced
- 1 scotch bonnet pepper (or habanero), seeded, chopped
- 1 small onion, diced
- 1 garlic clove, minced
- 60 ml white vinegar
- 3 tbsp sugar
- 1 tbsp lime juice
- 1 tbsp neutral oil
- 1/4 tsp salt
Directions
Heat the oil in a saucepan over medium heat. Saute the onion until softened, about 3 minutes.
Add the garlic and scotch bonnet. Cook for 1 minute.
Add the mango, sugar, vinegar, and salt. Stir to combine.
Bring to a boil, then reduce heat to medium-low. Simmer for 12-15 minutes, stirring occasionally, until the mango breaks down and the sauce thickens.
Remove from heat and stir in the lime juice.
Transfer to a blender and puree until smooth.
Cool and transfer to a jar. Keeps refrigerated for 2 weeks.
Notes
- For a fresh, chunky version: skip the cooking. Dice the mango, add chopped pepper, red onion, cilantro, and lime juice. Rest 10 minutes before serving.
- Control heat by removing seeds from the scotch bonnet, or by leaving the pepper in the sauce only briefly.
- Frozen mango works if fresh is unavailable.
See Also
Jamaican Mango Chutney
Green Seasoning
Chadon Beni Sauce
Browning Sauce
