Bring a pot of water to a boil over medium-high heat.
Use a sharp knife to cut a shallow X-mark on the bottom (the opposite side of where the stem would be) of each tomato.
When the water starts to boil carefully lower the tomatoes in the boiling water.
Boil the tomatoes for 1 to 2 minutes or until you see the skin of tomatoes beginning to peel.
Rinse the tomatoes under cold water until cool enough to handle then use your fingers to pull the skins off the tomatoes.
Discard the skins then roughly chop the tomatoes and place them in a blender or food processor along with the remaining ingredients (mango, serrano, water, vinegar, mustard, paprika, onion, salt, cayenne) and blend until smooth.
Pour the contents of the blender into a large saucepan over medium-high heat and bring to a boil.
Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 1 hour.
Taste the sauce and season with additional salt & pepper if needed.
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