Spicy Mango Dipping Sauce

We made this sauce last night as a dipping sauce for our Shrimp and Mango Egg Rolls. It is very spicy, but in a good way. In order to moderate the heat, you could omit (or reduce) the 1 tbsp of Asian hot sauce without losing the essence of the sauce or consider turning this into a cream sauce if it is still too spicy.

Tonight the Spicy Mango Sauce was reinvented as a marinade for chicken. It would have made an excellent wing sauce, but we were cooking chicken breasts tonight, not wings. It vaguely reminds me of the mango habanero sauce from a popular chain of chicken wing outlets.

Adapted from LovesToEat.


  • 1 mango, peeled, pit removed
  • 1 tbsp Asian hot sauce, we used Sriracha
  • 2 tbsp sweet Thai chili sauce
  • 2 tbsp honey
  • 1/2 teaspoon sea salt
  • 1 teaspoon freshly cracked pepper
  • Splenda or an alternate sweetener to taste


  • Peel the mango, and cut away from the pit, place the fruit in a food processor.
  • Add in the hot sauce, chili sauce, honey, sea salt and pepper.
  • Process until smooth.
  • Serve chilled.

Servings ~ 8
Calories ~ 43, Fat ~ 0 g, Carbohydrate ~ 11 g, Protein ~ 0 g

  1. Eleanora said:

    Tastes amazing! I made this to accompany my crab cakes.

    • Brit said:

      Glad you liked it!

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