This Spicy Mango sauce recipe is a game-changer. It’s sweet, it’s spicy, and perfect for those days when you want to jazz up your meals without spending hours in the kitchen. Let me paint a picture for you — it is a random Sunday, you have some leftover grilled fish in the fridge and so many Mangoes staring at you.
What do you make? Tai’s Spicy Mango Sauce!!! This is not your average pepper sauce. It’s fruit-forward, bold, and ridiculously easy to make. A perfect blend for the season.
If you love mixing sweet with heat, you’re in for a treat.
Quick & Easy: Ready in under 15 minutes.
Versatile: Great with grilled potatoes, chicken, fish, or as a dipping sauce.
Flavor-Packed: Combines the sweetness of mango with the heat of scotch bonnets.
1 ripe mango (peeled & diced)
1 small red bell pepper (chopped)
1–2 scotch bonnets (adjust to your heat preference)
1 tbsp vinegar (white or apple cider)
Salt to taste
1 tbsp olive oil
1 garlic clove (minced)
Prep the Mango: Peel and dice your mango. Try not to snack on it 😉 – Save it for the sauce!
Blend the Base: In a blender, combine the diced mango, chopped red bell pepper, scotch bonnets, vinegar, and a pinch of salt. Blend until smooth.
Sauté the Garlic: In a pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Simmer the Sauce: Pour the blended mixture into the pan with the garlic. Let it simmer on low heat for 5–7 minutes, stirring occasionally.
Serve: Once it’s thickened slightly, remove from heat. Serve as a dip, drizzle over grilled dishes, or however you like!
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Now, let’s talk versatility. This sauce goes with everything. Okay, not cereal… but you get the point.
Here’s how I love to serve it:
With grilled fish – The sweetness plays beautifully with smoky fish flavors.
Over chicken – Grilled, fried, or air-fried. It’s a win.
As a dip for roasted potatoes – YES, it works. Think spicy mango ketchup.
Planning a picnic or BBQ? Serve this sauce on the side and watch your guests turn into believers.
Let it cool completely, then store it in a glass jar or airtight container.
Keep refrigerated for up to 1 week.
Pro tip: The flavors actually intensify after a day or two.
Too spicy? Reduce the scotch bonnet to half or remove the seeds.
Want it creamy? Stir in a spoon of yogurt or mayo and use it as a salad dressing.
Final Thoughts: Is This a Sauce or a Lifestyle?
Honestly, this sauce surprised me. It’s now a fridge staple, one of those recipes I keep coming back to when I want to add something exciting to basic meals. It’s the sauce version of a good vibe — tropical, spicy, fun, and doesn’t take itself too seriously.
Would you try a fruit-based sauce like this?
Let me know in the comments — and tag me @foodieinlagos if you make it!
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