Mango Habanero Hot Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 cups
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Calories
301 kcal
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Course
Condiments
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Cuisine
American
Mango Habanero Hot Sauce Recipe
Description
The Mango Habanero Hot Sauce Recipe combines habanero chilies with ripe mango and carrot to create a sauce that marries intense heat with natural sweetness. Including garlic, onion, salt, vinegar, lime juice, and optional sugar helps build layers of flavor while controlling heat levels depending on seed inclusion and sugar addition. The cooking step softens raw pungency and blends elements smoothly without overcooking to maintain habanero brightness.
The final sauce has a thick, smooth texture and a balance of spicy, sweet, and acidic notes, ideal for enhancing grilled meats, seafood, or tacos. It provides a versatile way to add heat without overwhelming other ingredients.
Wearing gloves when handling habanero peppers is essential to avoid irritation. Using a powerful blender ensures a fine consistency. To adjust heat, remove seeds or substitute peppers accordingly. The sauce stores well refrigerated in airtight containers, developing flavor with time.
Ingredients
- 5 habanero chili with seeds if you like it fiery hot, seeds removed if you want to mellow down the heat
- 10 ounce Mango chopped or pureed, pulp
- 1 carrot diced
- 1 onion white; diced
- 5 cloves garlic
- 1 teaspoon salt
- ½ cup rice vinegar or white vinegar or apple cider vinegar
- lime juice of 1
- ¼ cup sugar If you want to cut down the heat, I skipped sugar
Instructions
- Prep habanero peppers – Wear latex gloves before touching habanero peppers. Remove the green stem on the chilies and roughly chop them.I left the seeds on for half of the chilies and removed them for the other half, I was aiming for spicy sauce. For milder heat please remove all the seeds from all the habanero chilies. You want the flavor profile of the sauce to be centered on the heat.
- Add all ingredients to a food processor. Blend until smooth.
- Pour the sauce into a saucepan. Heat it on medium-low heat.
- Cook on medium-low heat for 10-15 minutes with constant stirring.
- Allow the sauce to cool completely. You can press the sauce through a sieve to remove seeds and residues, but I decided not to sieve it.
- Transfer the sauce into sterile jars filling it up ¾ leaving space on top for expansion while you store. Place sauce in air tight bottles and store in the refrigerator until use.
- Drizzle sauce over tacos, grilled shrimp, ribs, chicken – everything that you want to kick up the heat and flavors! You can gift bottles of these to friends and family too.
Notes
- Wear latex gloves when handling habanero peppers to prevent skin irritation.
- Use ripe mangoes with minimal fiber for smoother texture.
- Employ a strong blender to achieve a smooth sauce consistency.
- Avoid overcooking the sauce to preserve habanero flavor and heat.
- Substitute canned pure mango pulp or fresh pineapple if fresh mango is unavailable.
- Adjust heat by removing seeds or mixing habaneros with milder peppers like bell peppers.
- Scotch bonnet peppers can replace habaneros at a 1:1 ratio for similar heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 301kcal | 15% |
| Carbohydrates | 70g | 23% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1224mg | 51% |
| Potassium | 288mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 60g | 120% |
| Vitamin A | 8735IU | 175% |
| Vitamin C | 64mg | 71% |
| Calcium | 50mg | 5% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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