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–+ servings
Mango habanero sauce in a glass jar with a spoon coming out.

Mango Habanero Sauce Recipe

Chef Ryan Littley
Our mango habanero sauce recipe is the perfect balance of heat and sweetness.  The sweetness of the mango complements the intense heat from the habanero chili peppers.  Creating the best mango habanero sauce you have had yet.  
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine American
Servings 8
Calories 25 kcal

Ingredients
  

  • 1 cup fresh mango
  • 3-4 Habanero chilies
  • 1 tablespoon garlic
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • ½ teaspoon salt

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Instructions
 

  • Add mango, habanero peppers, garlic, apple cider vinegar, lemon juice, salt, and honey to the bowl of a food processor.
  • Turn the food processor on low until the texture is smooth
  • Once pureed, add the sauce to a saucepan and heat over medium heat until it comes to a slight boil. Continue to simmer for an additional 10 minutes.
  • Once done, remove it from the heat.

Notes

Can I Make Adjustments to the Recipe?
Yes, you can use lime juice instead of lemon juice for a slightly extra tang. For a spicier kick, you can add a scotch bonnet pepper or a Carolina reaper pepper.
For a sweeter flavor, add a little brown sugar to the sauce. You can also use maple syrup as an alternative to honey. If you don’t have apple cider vinegar on hand, you can use white vinegar or red wine vinegar (this will affect the color).
If you prefer, you can use frozen mango chunks as a substitute for fresh ones. Just make sure to thaw them the night before preparation and drain off any excess liquid before blending.
 
Recipe Variations
  • Pineapple Twist: Replace half of the mango with pineapple for an extra tangy flavor.
  • Garlic Lovers: Add roasted garlic for depth.
  • Extra Smoky: Stir in a teaspoon of chipotle powder or smoked paprika.
 
Serving Suggestions
  • Serve as a dipping sauce for egg rolls, spring rolls, or fried shrimp.
  • Toss with crispy chicken wings for the ultimate game-day snack.
  • Brush on grilled salmon or shrimp skewers.
  • Drizzle over tacos, quesadillas, or nachos.
 
Chef Tip
Wear gloves when handling, destemming, and deseeding habanero peppers, and always wash your hands afterward. The oils from the peppers and seeds can remain on your skin, cutting boards, and knives.
 
How to Store and Reheat
Allow to cool to room temperature and store in an airtight container or glass jar in the refrigerator for 4-5 days. I don’t recommend freezing the sauce.
Reheat using a saucepan over medium heat until it begins to bubble.
 
Do I have to use habanero peppers?
No, you can also use jalapeno peppers, Carolina Reaper peppers, Scotch bonnet peppers, or any other pepper you prefer for this recipe. Just be mindful that the heat levels will vary depending on the type of pepper you choose.
Can I replace the mango with pineapple?
Absolutely, changing the recipe to suit your preferred flavor profile is fine. You can use pineapple, peaches, nectarines, or a combination of your favorites to make the sauce.
How spicy is mango habanero sauce?
This sauce has a definite kick thanks to the habaneros, but the mango adds natural sweetness that helps balance out the heat. You’ll still feel the burn, but it’s not overwhelming if you like medium-to-hot spice levels.
Can I make it less spicy?
Yes. Use fewer habaneros, remove the seeds and membranes, or substitute one or two habaneros with milder peppers, such as jalapeños. The sweetness of the mango will still shine through.

Nutrition

Calories: 25kcalCarbohydrates: 6gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 146mgPotassium: 57mgFiber: 0.4gSugar: 5gVitamin A: 259IUVitamin C: 14mgCalcium: 5mgIron: 0.1mg
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