In a small saucepan, combine the chopped mango, wine, sugars, ginger, garlic chili sauce and lime juice. Simmer over medium-low heat for about 10 minutes, or until it becomes syrupy.
Remove from the heat, add the cream and mix well. Pour into a blender. Blend until smooth.
Return to the saucepan and simmer over low heat for about 10 minutes. You want the sauce to thicken a little.
Next step. Do NOT boil the sauce or it will separate.
Turn off heat, pick up sauce pan and whisk in 1 piece of the frozen butter, whisking to incorporate. Set pan back on, the off, but still heated burner, then add another piece of the butter, keep adding one frozen piece at a time whisking until well incorporated and is silky smooth.
Great as a condiment for Jasmine Steamed Rice. As well as just about any seafood. Photo is seasoned and grilled fresh Mahi.