This homemade ️Super Spicy Mango Habanero Sauce recipe is easy to make and perfect for stir-fry dishes or slathered on grilled chicken. Mango Habanero sauce can be purchased in supermarkets, but it's also effortless to make at home.
It's made with fresh habanero peppers, onion, garlic, light brown sugar, vinegar, and lime juice and goes great with grilled chicken. If you want to make more, double the recipe; the sauce will keep in the fridge for up to 3 weeks.
How to Make Mango Habanero
Note: The full instructions are provided in the recipe card below.
Peel mango, remove flesh from the pit using a sharp knife and chop roughly. Heat the oil in a medium saucepan over medium heat. Add the garlic and onion and cook until soft, about 2 minutes.
Add the mangoes and habaneros and cook for 5 minutes, stirring often. Add the vinegar, lime juice, light brown sugar, water, and a tablespoon of honey. Bring to a simmer and cook, occasionally stirring, until the mangoes are soft, about 10 minutes.
Pour the mixture into a blender and blend until smooth. Add salt and more honey to taste. If very thick, thin with a few tablespoons of water, lime juice, or vinegar. Strain through a sieve if you desire.
Allow the mango habanero sauce to cool completely, transfer into a sealed shut container, and store it in the refrigerator for up to 3 weeks.
Related Recipes:
- Spicy Sweet Chili Sauce
- Sweet and Sour Sauce
- Asian Dipping Sauce
- Chimichurri Sauce
- Sweet Chili Sauce
📖 Recipe
Easy Mango Habanero
Ingredients
- 2 ripe mangoes , peeled, pitted, and coarsely chopped
- 113 g / 4 oz (about 6 habaneros), chopped (seeded and devein for less heat, if you prefer)
- 1 small onion , chopped or 4 green onions
- 3 cloves garlic , finely chopped
- 1 teaspoon freshly grated ginger
- 6 Tablespoons distilled white vinegar
- 6 Tablespoons freshly squeezed Lime juice
- ½ cup water
- 1 Tablespoon honey
- 1 Tablespoon light brown sugar , to taste
- 1 -¼ teaspoons kosher salt , to taste
- 1 tablespoon canola oil
Instructions
- Peel mango, remove flesh from the pit using a sharp knife, and chop roughly. Heat the oil in a medium saucepan over medium heat.
- Add the garlic, ginger, and onion and cook until soft, about 5 minutes. Add the mangoes and habaneros and cook for 5 minutes, stirring often. Add the vinegar, lime juice, light brown sugar, water, and a tablespoon of honey. Bring to a simmer and cook, stirring, until the mangoes are soft, about 10 minutes.
- Pour the mixture into a blender and blend until smooth. Add salt and more honey to taste. If very thick, thin with a few tablespoons of water, lime juice, or vinegar. Strain through a sieve if you desire.
- Allow the mango habanero sauce to cool completely, transfer into a sealed shut container and store it in the refrigerator for up to 3 weeks.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
