Hold mango on its end with the stem facing down. The narrower, long part of the mango is the center, meanwhile the rounder, fatter bits are the cheeks.
Imagining where the pit is, cut about 1/2-1" in from the center of the mango straight down the length of the mango and then repeat on the other side. You should now have two cheeks and a middle piece, which contains the pit.
It's time to gather then mango flesh. Do this by sliding the mango over the edge of a glass (or thin-walled cup). The inside of the glass will catch the flesh while the peel will remain on the outside (refer to image below).
Scrape out any left over flesh in the skin using a spoon.
Remove all remaining flesh from the pit section. I've found the easiest way to do this is simple place it flat on a table and cut away the out skin. Then, using my small knife, I just cut away at the remaining flesh to get as much as possible.
You can just slice or chop the mango flesh or even just mash it in the glass.
For The Sauce
First, prepare the mango according to the instruction above. Then juice your lime.
Place all of the ingredients into a small blender or food processor and blend until smooth. I suggest using half of the sweetener and chili suggested, to begin with. Once blended, taste, and adjust the amounts as needed.
To thin the sauce to your desired consistency you have a couple of options. If you plan on eating immediately (or within a day), then you can add a little warm water by the spoonful. Alternatively, you can mix in a little neutral oil like vegetable oil.
And that's it - your mango sauce is ready to use!
How To Store
This mango sweet chili sauce is best used immediately. However, any leftovers will keep in the fridge for 1-2 days if you've added water to it and usually slightly longer (3-4 days), if you've added oil.
I would imagine that this sauce is also freezer-friendly although that isn't something that I've tried to do, so I can't guarantee results.
If you're unable to find fresh mango then you can use frozen mango. Leave it to thaw completely and drain any excess liquid then follow the recipe as normal.
You could also use canned mango. Although you likely won't need any further sweetener then so start without any and taste and adjust as needed.
This mango and chili sauce can be easily customized to your preferred sweetness and heat levels. Start by adding half the amount I've suggested of sweetener and chili. blend and taste, then add more, as required.
If you decide to use fresh chilis instead of paste then feel free to experiment with heat levels. Habanero peppers are a great combination with mango or simple red chili's.
Feel free to use lemon juice instead of lime juice. I prefer to use fresh juice, but you can also use bottled if that's all you have.
Add oil to the mango hot sauce to quickly and easily transform it into a tropical mango salad dressing.
If wanting to keep some in the fridge for a few days then it may be best thinning it with oil (such as olive oil) instead of water.