A sweet and spicy mango chili dip
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5 from 1 vote

Mango Dip Recipe

Mango Dip is a creamy sweet and spicy dipping sauce made from ripe mangoes and chili. Learn how to make mango chili sauce in a few simple steps. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: mango chili sauce, mango dip, mango hot sauce
Servings: 200 gram
Calories: 6kcal
Author: Hina Gujral


  • 2 Cup ripe mango pulp
  • 1 - 2 cloves of garlic, roughly smashed
  • 1/4 Cup olive oil
  • 1 whole red chili, roughly chopped
  • 1/2 teaspoon red chili flakes
  • Salt to taste
  • Juice of one lemon
  • 1 tablespoon honey or maple syrup

Ingredients For Garnish:

  • 1/4 Cup diced mango pulp
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon freshly chopped coriander or parsley


  • Heat olive oil in a pan. Add the garlic cloves and saute for a minute. Turn off the heat. We want the oil to be infused with the garlic flavor. Allow to cool down completely. 
  • In a blender combine mango pulp, red chili, red chili flakes, salt, honey or maple syrup, lemon juice and garlic with olive oil. Blend to a smooth consistency. Taste and adjust the seasoning accordingly. 
  • Transfer mango dip to a bowl or store in the fridge in an air-tight container. 
  • Before serving, garnish mango dip with diced mango pulp, red chili flakes, and cilantro. 
  • Serve mango dip chilled or at room temperature with crackers or snack of your choice. 


  • Skip honey or maple syrup if you are using canned mangoes. 
  • Adjust the amount of sweetener as per the taste of mangoes and the heat of red chilies. 
  • Do not add hot garlic oil in the dip. Allow the garlic infused oil to cool down completely before combining with other ingredients. 
  • Do not use water while blending the dip to get the desired consistency. Instead, use olive oil. 
  • Mango Dip can be stored in the fridge for 10 - 15 days. Store in a clean and dry container. 


Serving: 5g | Calories: 6kcal | Carbohydrates: 1.5g | Fat: 2g | Fiber: 0.1g