The ideal sweet and chili sauce is this mango sweet chili sauce. The recipe is easy to follow. It creates a flavorful and functional mango dipping sauce by fusing the flavors of mango, sweet chile, garlic, and lime. Mangoes have a sweet, tropical flavor that I adore, and I adore their rich, vivid color. To create a dip that precisely balances all of your taste buds, this mango chili dip mixes the sweetness of mango with the tang of lime juice and the heat of chile. And you only need six ingredients and a short amount of time to make this dip! This recipe was initially included in a post about Pick n' Mix summer rice paper rolls, but given how useful this dip is, I think it merits its article. This dip can be utilized for both savory and sweet purposes with just a few ingredient substitutions or omissions. I've provided a list of some of the most popular serving ideas below. Additionally, this dip is vegan, gluten-free, and adaptable to suit diverse palates. Additionally, you can change the quantity of sugar used to suit your preferences, making it significantly healthier than many store-bought dips. Oh, and let me reiterate how easy it is to put together this dish. In actuality, there are just three steps in the complete recipe. The hardest aspect is picking and prepping the mango, but I have a few tricks up my sleeve to make that process go as smoothly as possible. HOW TO CHOOSE A RIPE MANGO BY CUTTING A MANGO 
The hue isn't always the best indication of what is ripe when shopping for a mango to use. The mango should give a little when you gently squeeze it, which is your best bet. Near their stem end, ripe mangos can also emit a very sweet and fruity aroma. It's time to cut up the mango after selecting the ideal one. I've been there if you've never cut open a mango before or you have found it difficult to separate the flesh from the pit. I believe that the same mistake is frequently made by those of us who are preparing mangos for the first time. That instance, attempting to cut the mango in the "wrong way" by slicing the fleshy cheeks rather than the sides where the pit is located. The first step in preparing a mango is to trim the sides, or "cheeks," away from the interior pit. The mango's center is almost entirely covered by the pit, which is rectangular and somewhat flat. Therefore, you must be careful to chop off the wider portions of either side's "cheek." TO CROSS IT Hold the mango at first with the stem downward. The center of the mango is the longer, narrower portion, while the cheeks are the rounder, fatter portions. Cut a 1/2- to 1-inch-wide slit straight along the length of the mango, imagining where the pit is, and repeat on the other side. You should now have two cheeks and a center section that houses the pit. It's time to collect the mango flesh next. To do this, simply slide the mango over the glass's rim (or thin-walled cup). The peel will stay on the outside of the glass while the flesh will be caught inside. 
Any remaining flesh on the skin can now be easily removed with a spoon. In any event, I'm confident you'll master this simple peeling technique after one or two tries. You will be left with nothing more than the mango's thin, fleshless peel. Depending on what you need it for, you may now simply slice, chop, or even just mash the mango flesh in the glass. Remove all of the residual flesh from the pit area at the end. I've discovered that laying it flat on a table and cutting away the outer peel is the simplest way to accomplish this. I simply hacked away at the leftover flesh with my little knife to extract as much as I could. The entire center portion is frequently discarded, but you might be astonished at how much mango flesh is also present there. Additionally, we don't care whether it looks fantastic or anything because we're going to mash this up into a smooth mango sweet chili sauce. Ingredients:
- A half-cup of mango chunks
- one tablespoon of lemon or lime juice
- Coconut sugar, 1/4 Tbps
- To taste, use a teaspoon or more of red chili paste or roughly chopped red chile.
- liquid sweetener, such as maple syrup, agave, etc., 1/2–1 teaspoon
- 1/3 minced garlic clove
- Salt, a pinch
- a little warm water or olive oil
For The Sauce:
- First, get the mango ready as per the directions above. Then squeeze the lime.
- Blend or process all the ingredients in a small food processor or blender until they are thoroughly combined. I advise starting by using half of the chili and sweetness recommended. After blending, taste and make any necessary adjustments.
- There are a few ways to thin the sauce to the right consistency. You can add a teaspoon of warm water if you intend to consume it right away (or within a day).
- You can also add a small amount of neutral oil, such as vegetable oil.
- Finally, your mango sauce is prepared and ready to use.
How to Keep: It's recommended to use this mango sweet chili sauce right away. Any leftovers, though, will typically last a little longer (3–4 days) in the fridge if you've added oil and for 1-2 days if you've added water. Though I haven't tested it, I can't guarantee the outcomes, I would assume that this sauce is also freezer-friendly. Notes
- You might substitute frozen mango in the place of fresh mango if you are unable to locate fresh mango. Allow it to defrost completely, pour out any liquid that has accumulated, and then proceed with the procedure as directed.
- You might also use mango that has been canned. Even though it is quite likely that you will not require any additional sweetener at that point, you should begin without any and taste the dish before making any adjustments.
- This mango and chili sauce is quite adaptable, allowing you to adjust the amount of sweetness and spice to suit your tastes. To begin, stir in one-half of the amount of sugar and chili powder that I recommended. Mix everything, then have a taste and add more if necessary.
- If you choose to use fresh chilies rather than chili paste, you have more leeway to experiment with different levels of heat. Mango and habanero peppers, as well as plain red chilies, make for an excellent flavor pairing.
- You are welcome to make use of lemon juice rather than lime juice. If you only have bottled juice available, that's fine; however, I recommend using fresh juice whenever possible.
- Simply by including some oil in the mango hot sauce, it may be swiftly and easily converted into a tropical mango salad dressing.
- If you want to be able to store part of it in the refrigerator for a few days, then you should probably thin it with oil (like olive oil), rather than water.
- You could also thin the sauce out by adding a little homemade coconut milk as another option for adding even more of a tropical flavor to the coconut cream.