This sweet and spicy mango habanero sauce blends ripe mangoes, fiery habaneros, and garlic for bold flavor. It can be enjoyed as a dip, dressing, or marinade for your favorite dishes.
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I've always loved sauces that strike the perfect balance between sweet and spicy, and this sauce does exactly that. The first time I made it, I was blown away by how easily it transformed a simple grilled chicken or shrimp dish into something special. The combination of mango and habanero brings that tropical heat and fruitiness that makes every bite exciting.
I like to use it as a dip for air fryer frozen wings, topping for chicken tacos, or even mix it into mango salad dressing added flavor. It's one of those recipes that feels restaurant-worthy but takes only a few simple ingredients and a blender. Once you make it, you'll find yourself looking for excuses to use it on just about everything.
If you enjoy sauces with a little heat, this recipe will quickly become a favorite. It's perfect for adding a touch of homemade flair to your meals, and you can easily adjust the sweetness or heat to your liking. Whether you're hosting a cookout or just spicing up a weekday dinner, this mango habanero sauce adds the perfect sweet and spicy kick without being overpowering.
Ingredients
- Mangoes: Provide natural sweetness, smooth texture, and a tropical flavor base for the sauce.
- Habanero pepper: Adds heat and spice that balances the sweetness of the mangoes.
- White cane vinegar: Enhances the tangy flavor and helps preserve the sauce.
- Granulated sugar: Rounds out the flavors by softening the pepper's heat and adding depth to the sweetness.
- Granulated garlic: Adds a savory undertone that complements both the sweet and spicy elements.
- Kosher salt: Enhances all the flavors and brings balance to the sauce.
- Water (optional): Thins out the sauce to reach the desired consistency without altering the flavor.
Scroll down to the recipe card for quantities used.
Instructions
Wear food-grade hand gloves and wash habanero pepper. Pat dry with a paper towel and dice.
Pour white distilled cane vinegar, fresh mangoes, habanero pepper, garlic, and salt into small blender. Blend until smooth and creamy.
Transfer to a small saucepan and stir in the sugar.
Bring to a gentle boil, and immediately turn down the heat as soon as the mango mixture starts to bubble. Stir the mixture continuously for 10 to 12 minutes until the sauce thickens.
Allow the sauce to cool. Transfer to an airtight jar or serve immediately.
Hint: Always wear food-grade gloves while handling habanero peppers to avoid skin irritation and accidental contact with your eyes.
Variations
Here are a few easy ways to customize this hot sauce recipe:
- Adjust the heat level: Use half a habanero or remove the seeds for a milder sauce, or add an extra pepper if your guests love extra spice.
- Play with sweetness: Swap white sugar for honey, brown sugar, or even pineapple juice for a different kind of sweetness.
- Add depth of flavor: Stir in a splash of soy sauce or fish sauce for an umami boost that complements Asian-inspired dishes.
- Make it smoky: Blend in a bit of roasted red pepper or chipotle for a smoky twist that pairs beautifully with grilled meats.
- Try a citrus kick: Add a squeeze of orange or lime juice to brighten the flavor and balance the heat.
- Change the fruit: Substitute mangoes with peaches or pineapples for a unique tropical variation.
- Use another vinegar: Apple cider vinegar or white wine vinegar are good alternatives.
Tips
Top tip: Let the sauce cool completely before storing it. This helps the flavors meld together and gives the sauce a smoother, richer taste the next day.
- Always taste the sauce before cooling to adjust the sweetness, salt, or heat to your liking.
- If your mangoes aren't very sweet, add sugar gradually until you reach the perfect balance.
- Simmer the sauce gently because boiling too hard can make it too thick or change the flavor.
- For a silkier texture, strain the sauce through a fine mesh sieve after blending.
- Use ripe, juicy mangoes for the best flavor and natural sweetness.
- Store the sauce in a clean, airtight glass jar and refrigerate to keep it fresh for up to a week.
- If it thickens too much after chilling, stir in a tablespoon of warm water to loosen it up before serving.
Serving suggestions
This spicy mango habanero hot sauce recipe is perfect for grilled or roasted meats. I like drizzling it over chicken kabobs, pan fried pork chops, or shrimp skewers for a sweet and spicy glaze that caramelizes beautifully. It also pairs perfectly with my air fryer spatchcock chicken because the crispy skin and juicy meat soak up the sauce's vibrant flavor in every bite.
You can also serve it as a dipping sauce or condiment. It's my favorite hot sauce for crispy chicken wings, slow cooker chili, or even roasted veggies for a sweet and fiery kick. For a lighter meal, try tossing it with a salad or as a dressing base. It works great in dishes like my shaved Brussels sprouts salad.
Storage
Store your habanero mango hot sauce in a clean, airtight glass jar or container and keep it in the refrigerator. It will stay fresh for up to one week, although the flavor tends to deepen and improve after the first day. Make sure the sauce has completely cooled before sealing it to prevent condensation, which can affect its texture and shelf life.
If you need to reheat it, simply warm the sauce gently in a small saucepan over low heat, stirring occasionally until it reaches your desired temperature. You can also microwave it in short 10-second bursts, stirring in between to ensure even heating. If the sauce thickens after being refrigerated, stir in a tablespoon of warm water or vinegar to thin it out before serving.
FAQs
The spice level depends on your tolerance and how much habanero you use. One small pepper gives it a noticeable but balanced heat. For a milder sauce, remove the seeds and membranes or use only half of the pepper.
Yes, frozen mangoes work well. Just thaw them first and drain any excess liquid before blending to maintain the sauce's creamy texture.
When stored in an airtight glass jar, it can last up to one week in the refrigerator. The flavor often becomes even better after sitting for a day or two.
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Recipe
Mango and Habanero Sauce
Ingredients
- 2 medium mangoes fresh and ripe
- 1 small habanero pepper
- 3 tablespoons white cane vinegar
- 3 tablespoons granulated sugar
- ¼ teaspoon granulated garlic
- ¼ teaspoon kosher salt
OPTIONAL:
- 1 to 2 tablespoons water
Instructions
- Wear food grade hand gloves and wash habanero pepper. Pat dry with paper towel and dice.
- Using a personal blender, pour white distilled cane vinegar, fresh ripe mangoes, habanero pepper, garlic, and salt.
- Blend the mango-habanero mixture for a couple of minutes until smooth and creamy.
- Transfer to a small saucepan and stir in the granulated sugar.
- Heat the saucepan at 248°F (120°C) and bring to a gentle boil and immediately turn down the heat to 140°F (60°C) as soon as the mango mixture starts to bubble. Stir the mango-habanero mixture continuously for 10 to 12 minutes and until the sauce slightly thickens.
- Allow the Mango Habanero Sauce to cool and transfer to an airtight jar or serve immediately.
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