Mango and Habanero Sauce
Smooth and creamy mango sauce with a tricky spicy habanero kicks in after a second or two.
Servings (Adjustable):
Calories: 201kcal
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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.
Notes
Three tablespoons of sugar was added as the ripe mangoes weren’t as sweet as expected. If mangoes are sweeter, slowly add sugar to taste to create a delicious balance of sweet and spicy sauce.
This Mango Habanero Sauce is versatile and works well as a sauce, dip, dressing, and marinade.
Thin out this Mango Habanero Sauce with the addition of 1 or more tablespoons of water but adjustments with the other ingredients maybe necessary.
Nutrition
Calories: 201kcal | Carbohydrates: 50g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 294mg | Potassium: 369mg | Fiber: 3g | Sugar: 47g | Vitamin A: 2287IU | Vitamin C: 83mg | Calcium: 26mg | Iron: 0.4mg
