Remove the stem from the chilis and remove some or all of the seeds if you prefer less hot. Note take care as you handle them not to rub eyes and wash well after (you may want to use gloves).

Peel the mango and dice the flesh from the stone. Peel the carrot, onion and garlic and roughly chop all (the carrot is best sliced fairly thin unless your blender/food processor is very strong).

Put everything in a food processor or blender and blend until smooth.

Tip the sauce into a small pan and bring to a simmer. Reduce heat and simmer for approx 10min. Allow to cool before transferring to a bottle or jar.