Add the diced mango, pitted apricots, chili, ginger and garlic to a food processor or blender. Pulse or blend on low until chunky but not pureed, unless you like your sauce smooth then go right ahead. Add the fruit to a medium saucepan and pour in the remaining ingredients. Stir to combine, then bring to a boil. Reduce the heat and simmer until thick. I let mine simmer on low for about 30 minutes. Taste during the cooking process and add additional sugar or lime juice as needed. Mine was sweet but still spicy from the pepper and tangy from the lime and pineapple juice.