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The great thing about Mango Season in South Florida is that you can usually get your hands on more mangoes than you know what to do with. The bad part about Mango Season in South Florida is that you can usually get your hands on more mangoes than you know what to do with. Mango Season is one of those times where being the daughter of third-worlders kicks in. The thought of letting any mango go to waste is just appalling. Still, finding a use for mangoes that are a little too ripe to eat as is can be a challenge. Typically, it’s best to use them cooked or pureed. Therefore, this is why making a mango chile sauce was a great idea.
The hardest part about this sauce is prepping the ingredients. Once your mangoes are peeled and cut and your other veggies are chopped, it’s simply a matter of dumping everything into your pressure cooker and letting it do its thing. When it’s cooked, just puree the sauce, add a cornstarch slurry to thicken, and you’re done!
You can use other types of chiles, if you wish. For the best color, you’ll want to stick to red chiles. Still, you can customize it to your preferred heat level and flavor profile by picking a different kind of pepper.
Pressure Cooker Mango Chile Sauce
(Adapted from this recipe)
Ingredients
- 3-4 cups fresh mango slices
- 1 yellow bell pepper, roughly chopped
- 4 red jalapeño peppers, roughly chopped (remove seeds if desired)
- 3 cloves of garlic, minced
- 1/2 tsp salt
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 lime, juiced
- 2 tbsp cornstarch, dissolved in about 4 tbsp of water
Directions
Add all of the ingredients except for the cornstarch to the liner of your pressure cooker. Cover, seal, and cook on Manual (high pressure) for 10 minutes.
When the cook time is done, manually release the pressure. Open the pot, and puree the cooked mixture using an immersion blender. Switch the pressure cooker to the Saute/Browning setting on the lowest level, then add your cornstarch and water mixture, stirring constantly. until mixture has thickened and starts to bubble. Turn off the pressure cooker and remove the liner to transfer the sauce to jars. Store in the refrigerator until ready to use.
Makes about 6 cups.