Place the chopped onion in a thick-walled saucepan and simmer a little in olive oil. Peel the mango and crush it with a fork (or chop it smaller). Finely chop the garlic and ginger.

Add ground spices to the onion in a saucepan, heat for 1-2 minutes, add ginger and garlic, heat for another 2-3 minutes, then add mango. Mix well and simmer for 15 minutes until all ingredients become soft.

Remove from heat and balance flavors to your liking with salt, molasses, and lemon (the sauce is intended to be sweet and sour, but there is room for experimentation). Using an immersion blender, puree the sauce, leaving small chunks.

Pour strong alcohol into a heatproof bowl and set it on fire.

Pour the burning alcohol into the sauce and mix well; let it sit for half an hour.

Serve with white fish, chicken, or simply with toasted bread. The sauce also goes well with cheese (in this case, make it a little sweeter).