Ingredients:
1/3 cup mango, puree
½ tbsp. grated ginger
½ teaspoon scotch bonnet pepper
2 table spoons cornstarch
2-3 tbsp sugar
½ teaspoon salt
1 tbsp oil
2 tbsp apple cider vinegar
½ cup water

Method:
Combine the pureed mango with all other ingredients except vinegar in a blender for approximately three minutes. Pour into a sauce-pan, bring to the boil, lower flame after a few minutes. Add vinegar, allow to simmer and thicken, stirring regularly to avoid lumping. Turn off flame and allow sauce to cool.

Serve sauce with any seafood fritter or use as a dip.