Spicy Mango Sauce

9 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    40 m
Chef John
Recipe by  Chef John

“Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand.”

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Adjust Servings

Original recipe yields 2 serving



  1. Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

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Reviews (9)

Rate This Recipe


This was really tasty and perfect for me since I have a whole box of mangoes to use up! I followed the recipe exactly and enjoyed it as a dip with some tortilla chips, but I do think this would go really well with chicken. I just love that sweet/spicy combo, and the longer it sat the better it tasted, IMO. Thanks for sharing your recipe, Chef John!



This was amazing I used Asain Chili Sauce since I didn't have the paste and used Cilantro paste, comes in handy if fresh in not available. Definitely will make this again soon used it over Grilled Mahi Mahi.



Excellent, I used it on grilled mahi mahi and it was a huge hit. The trick is to let the salsa sit the in the fridge for at least an hour. I noticed the flavor were more intense.

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Amount Per Serving (2 total)

  • Calories
  • 82 cal
  • 4%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 21.1 g
  • 7%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 656 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Spicy Orange Chicken Wing Sauce


next recipe:

Sayguh's Spicy Olive Oil, Tomato and Lime Pasta Sauce