Mango Pepper Sauce



This is my take on Bajan Pepper Sauce (one of my all time favourite hot sauces) which uses scotch bonnet chilli peppers. Used here to cook tofu on a bed of spinach, but you can use it in many different ways…

It’s a delicious condiment for almost any meal. It gives burgers, salads and sandwiches, rice, bean and tofu dishes a kick. I have been told it works well on meat and fish dishes too.
It can be stored in fridge for up to 5 weeks, which makes it an ideal food to have around when you require maximum flavour with minimal energy expenditure!



Prep time 20 minutes

Cook time 20 minutes



  • 2 mangos
  • 1 orange
  • 7 Orange, yellow and/or red scotch bonnet chillis
  • 1 onion
  • 1 clove of garlic
  • 100ml water
  • 1 tablespoon of French mustard
  • 2 tablespoons of agave nectar (you can substitute with the same quantity of sugar or honey).
  • Half a tablespoon of turmeric
  • 2 tablespoons of apple cider vinegar
  • Salt to taste


  • Peel, de-stone and chop all ingredients to a state where they can be blended.
  • Blend all ingredients until a smooth liquid.
  • Simmer in a pan on low heat for 20 minutes
  • Allow to cool to room temperature before bottling.
  • Store in the fridge.



The cooking can be adapted for physical disabilities similar to mine by sitting down at a low table to chop, using ergonomic chopping devices, using a microwave instead of hob (I’m not a microwave user so unfortunately, I can’t give a cook time), joint support braces, purchasing pre chopped mango and also getting assistance from another human (if you’re having a bad day/are less mobile for whatever reason/generally require support when cooking).

I used the sauce to create a Bajan Style Tofu dish.


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