When I used to work at a country club years ago, I was introduced to many new foods that I hadn’t ever tasted before. One of my favorite discoveries here was a sweet but perfectly spicy chili mango sauce. This sauce is naturally vegan and contains flu-fighting garlic, ginger, and chili pepper, and the mango adds a nice boost of vitamin C.
This sauce can be served as a dip for spring rolls, stirred into a stir fry, or used as a dressing or marinade. To adjust the heat level, use more or less chili peppers, depending on your preference. I used honey to sweeten this but you can use sugar, agave, maple syrup, or whatever sweetener you have on hand.
YIELDS
about 1 cup
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1/2 tbsp minced ginger
- 2 mango, cubed
- 1 chili pepper with seeds, diced
- 1/2 cup honey
- 2 tsp apple cider vinegar
- 2 tsp water
- juice from 1 lime
Directions
1. Heat the olive oil in a large pot over medium low heat. Add the garlic and ginger and sauté for about a minute.
2. Add the mango chunks and chili pepper and sauté for a few more minutes, until the pepper softens.
3. Add the honey, vinegar, water, and lime juice and mix well. Bring to a very low boil and remove from heat.
4. Use a hand blender to pulse the mix into a smooth sauce. Let cool and serve. *If you don’t have a hand blender, wait until the mix cools and then add it to a regular blender and pulse.
Also by Lauren: Vegan Calzone With Mixed Veggies
Black Raspberry Honey Mustard Vinaigrette
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Photo: Lauren Sacerdote
