Mango Tango Sauce

nellie rickey


Started this by trying to duplicate a sauce my friend makes at his restaurant. I love It's sweet and spicy with a kick.

★★★★★ 2 votes
1 Hr
5 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wow... this sauce is heavenly! It's easy to make and packs a punch of sweet mango flavor. The chili sauce adds a hint of heat. We used 2 tablespoons but may try 3 next time for more heat. It was amazing on grilled chicken. But, would be tasty on other meats like pork chops too.


1 - 3 Tbsp
garlic chili sauce; 1=mild, 2= medium, 3= hot
1 can(s)
mango apple juice frozen concentrate; do not dilute
1 can(s)
coconut milk
mangos; ripe
1 tbs
apple vinegar
1 c
1 Tbsp
cornstarch diluted with water

How to Make Mango Tango Sauce


  • 1Slice and cube your mangos. With the exception of the cornstarch, put all ingredients into a food processor. Blend and pulse until pureed well.
  • 2Pour into a medium saucepan and bring to a slow boil, stirring to keep from sticking. Once it begins to boil add your cornstarch and simmer for 5 minutes.
  • 3Pour into hot prepared 4 oz. canning jars. Put lids and rings on and turn upside down for 5 minutes to heat the top of the jar. Carefully turn back over and let cool.
  • 4This is a great dip for a hamburger or chicken sandwich. I also use it as a marinade for basting just before taking off the grill.

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About Mango Tango Sauce