Step 1

Hold mango on its end with the stem facing down. The narrower, long part of the mango is the center, meanwhile the rounder, fatter bits are the cheeks.

Step 2

Imagining where the pit is, cut about 1/2-1" in from the center of the mango straight down the length of the mango and then repeat on the other side. You should now have two cheeks and a middle piece, which contains the pit.

Step 3

It's time to gather then mango flesh. Do this by sliding the mango over the edge of a glass (or thin-walled cup). The inside of the glass will catch the flesh while the peel will remain on the outside (refer to image below).

Step 4

Scrape out any left over flesh in the skin using a spoon.

Step 5

Remove all remaining flesh from the pit section. I've found the easiest way to do this is simple place it flat on a table and cut away the out skin. Then, using my small knife, I just cut away at the remaining flesh to get as much as possible.

Step 6

You can just slice or chop the mango flesh or even just mash it in the glass.

Step 7

First, prepare the mango according to the instruction above. Then juice your lime.

Step 8

Place all of the ingredients into a small blender or food processor and blend until smooth. I suggest using half of the sweetener and chili suggested, to begin with. Once blended, taste, and adjust the amounts as needed.

Step 9

To thin the sauce to your desired consistency you have a couple of options. If you plan on eating immediately (or within a day), then you can add a little warm water by the spoonful. Alternatively, you can mix in a little neutral oil like vegetable oil.

Step 10

And that's it - your mango sauce is ready to use!

Step 11

This mango sweet chili sauce is best used immediately. However, any leftovers will keep in the fridge for 1-2 days if you've added water to it and usually slightly longer (3-4 days), if you've added oil.

Step 12

I would imagine that this sauce is also freezer-friendly although that isn't something that I've tried to do, so I can't guarantee results.