The Best Sweet and Sour Mango Sauce | This sweet and sour mango sauce is a true winner with a mixture fresh mango, mango chutney, bell pepper, onion and more! Make this big batch of The Best Sweet and Sour Mango Sauce Recipe for dipping or as a sauce to go on fish, shrimp, chicken or pork. It’s tropical, it’s sweet and it’s delicious!
I’m a sauce girl. Whether that’s ketchup for my fries, a dip for my chips, barbecue sauce on my burger or gravy on my biscuits. I LOVE sauce! This recipe makes enough to serve at a party as an dip for egg rolls or freeze half and mix some in with any protein. I used it on my shrimp and it was delicious! Also….if you like a smoother sauce for dipping you can pour the sauce into a blender. You still get all that delicious flavor from the vegetables with a smoother texture.
Pour sauce into a zip top bag. Make sure all the air has been removed from the bag. Lay the bag flat in the freezer. Once the contents of the bag are frozen store upright in the freezer like a book. This saves so much room verses a container.
Here’s a picture of the chutney I used. This an optional ingredient. Your recipe will still be amazing if you can’t find it.
For the Sauce
- 2 1/2 cups fresh or frozen mango cubes, chopped in a blender NOT pureed
- 1 medium bell pepper, chopped
- 1 small white onion, chopped
- 2 cups water (I put the water in the blender with the leftover mango still in it)
- 3/4 cup light brown sugar, packed
- 1/3 cup rice vinegar
- 4 tablespoons ketchup
- 3 tablespoons low sodium soy sauce
- 1 (9 ounce) jar mango churney (optional)
For the Slurry
- 4 1/2 tablespoons cornstarch
- 6 tablespoons cold water
For the Sauce:
In a medium pan add the mango, bell pepper, onion, water, brown sugar, vinegar, ketchup, soy sauce and (optional) chutney. Whisk together until combined. On medium high heat bring the sauce to a boil. Reduce heat to medium and continue to simmer uncovered 20 minutes. Add slurry to simmering sauce, whisk and continue to simmer on low 2 minutes or until the sauce has thickened.
For the Slurry:
Add cornstarch and water to a jar or a container with a tight fitting lid. Shake to dissolve the cornstarch. Pour into sauce and whisk until combined.
Sign up for my newsletter and receive my recipes in your inbox. Easy to see anytime and saved for safe keeping. Click Here and sign up today! —->>>>CURTAIN CALL NEWSLETTER