Guyanese Mango Chilli Sauce

Now considering I used a Scotch Bonnet chilli in this - its not that hot. It does have a bit of a kick though which works so well with the sweet mango and can be served with (as I've found) pretty much anything!

Its a simple but different sauce from the usual red chilli sauces you get too, as its yellow.

Ingredients:

1 large green mango (or 2 small), peeled and chopped
2 garlic cloves, peeled and chopped
1 scotch bonnet chilli
1/2 tsp. salt or to taste
1 tsp. cumin powder
1 cup water
1 tbsp. vinegar
pinch pepper

Put mango, garlic and chilli into a food processor with half cup water and blend until smooth. Put into a small saucepan and bring to the boil.

Keep boiling hard for 20 minutes. Then add another half cup of water, a pinch of salt & cumin. Reduce heat and simmer until mango is soft and cooked through; about another 15 minutes. Add vinegar with a little pepper and simmer for 5 more minutes. Pour into a bowl and chill. The sauce will thicken up when it has cooled.