Mango Chipotle Sauce Recipe

This smooth smoky Mango Chipotle Sauce Recipe is made with ripe mangoes, adobo peppers, and fresh lime juice, ready in just 5 minutes. The bright orange puree comes together effortlessly in the blender as the sweet fruit balances the fiery peppers. I love keeping a jar of this vibrant sauce in my fridge for impromptu taco nights.

What Makes This Version Different

I used to rely on store-bought sauces that always tasted too syrupy or lacked a real smoky punch. Making this at home completely changed my approach to weeknight dinners.

The surprise was learning that a little bit of adobo sauce goes a long way. I ruined my first batch by adding too many peppers, but now I know to start small and taste as I go.

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Mango Chipotle Sauce Recipe Ingredients

• 2 cups diced fresh mango (about 2 large mangoes)
• 2 chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce (from the can)
• 2 cloves garlic, peeled
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped fresh cilantro

How To Make Mango Chipotle Sauce Recipe

1. Prepare the Mango: Peel and dice the mangoes into chunks, discarding the pit.
2. Blend the Base: Add the diced mango, chipotle peppers, adobo sauce, garlic, lime juice, honey, and salt to a food processor or blender.
3. Puree the Sauce: Blend on high speed for about 1 to 2 minutes until the mixture is completely smooth.
4. Add Cilantro: Stir in the chopped cilantro by hand or pulse once just to combine.
5. Rest and Serve: Let the sauce sit for 10 minutes before serving to allow the flavors to meld.

Recipe Tips

• Use ripe fruit: Firm mangoes will yield a tart and stringy sauce, so look for slightly soft fruit that gives slightly when pressed.
• Control the heat: Chipotle peppers vary in spiciness, so start with one pepper and add more if you prefer a hotter sauce.
• Adjust the sweetness: Taste the sauce after blending and add an extra drizzle of honey if the mangoes are not naturally sweet.

What To Serve With Mango Chipotle Sauce

This vibrant sauce pairs beautifully with grilled chicken, flaky white fish, or crispy coconut shrimp. It also works as a fantastic dipping sauce for sweet potato fries or a zesty dressing for a black bean salad.

How To Store

Keep this sauce in an airtight glass jar or container in the fridge for up to one week. You can also freeze it in an ice cube tray for up to three months, popping out individual portions as needed.

FAQs

• Can I use frozen mangoes? Yes, frozen mangoes work perfectly. Just thaw them completely and drain any excess water before blending.
• Is this sauce very spicy? It has a moderate kick. The sweetness of the mango tempers the heat, but you can always reduce the adobo sauce to make it milder.
• Can I heat this sauce? Absolutely. You can warm it gently in a saucepan over low heat to serve warm over grilled meats.
• What can I substitute for honey? Agave nectar, maple syrup, or plain granulated sugar work well as alternative sweeteners.

Nutrition

• Calories: 45 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 110mg
• Total Carbohydrate: 11g
• Protein: 0g