Mango Thai Sweet Chili Sauce

Have you ever been to Iggy's and had the sweet dipping sauce they serve with their bread? Love that stuff. And I had a mango version on some blackened fish & coconut rice recently. So I decided I would try to find a recipe. This one is adapted from shesimmers.com.

I have made this twice, once without mangos (I made the recipe as found on the website) and once with mangos. Be sure and buy red chili peppers, they make the sauce look so pretty! You can buy green jalapenos and let them turn red, but they get rather limp and the red is not really pretty. Leaving the seeds in the chilis makes the sauce much hotter. The original recipe also had more garlic, more vinegar and more salt (too much for my taste!). This sauce keeps in the fridge for a really long time.

This is also good on spring rolls, edamame, and whatever else you dip in sauces.

2 large cloves garlic, peeled

1/2 cup diced mango

4 large red chili peppers

1 cup sugar

1 1/2 cups water

1 tsp salt

1/4 cup white vinegar

2 Tbs. cornstarch

4 Tbs. water

In a blender, puree together all the ingredients, except the last two. Transfer the mixture to a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer until the mixture thickens up a bit and the garlic & pepper bits begin to soften, 3-5 minutes.

Combine the cornstarch and water. Whisk this into the sauce and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the pepper bits. Otherwise you get a thin sauce with all the little pieces floating on the surface.

Let cool completely before storing in a glass jar and refrigerate. Makes about 2 1/3 cups sauce.