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.
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.
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
How to Store & Re-HeatTo store: Let the sauce cool completely and transfer it to an airtight container. Then, store it in the fridge for 2 weeks. The sauce may thicken slightly as it cools, so you can add a splash of water to thin it out if needed.To reheat: The sauce, microwave it for 30-60 seconds or heat it on the stove, occasionally stirring, until heated through. Be careful not to overheat the sauce as it may break and separate.Make-AheadMango Habanero sauce can be made ahead of time, which makes it a convenient and time-saving option for meal prep. First, prepare the recipe as directed and let it cool to room temperature. Then, transfer the sauce to an airtight container and store it in the refrigerator for up to 5 days, or freeze it for up to 3 months. When you're ready to use the sauce, thaw it in the fridge overnight if frozen, or remove it and let it come to room temperature before using. You may need to adjust the seasoning and thickness of the sauce after it has been stored. If the sauce has thickened, add a splash of water or lime juice to thin it out. If the seasoning has mellowed, you can adjust it with additional salt, sugar, or vinegar as needed. Making Mango Habanero sauce ahead of time can save you time and effort and also allows the flavors to develop and deepen over time, resulting in an even more flavorful sauce.How to FreezeMango Habanero sauce can be frozen for longer-term storage, which can be helpful if you want to make a large batch or if you want to have some sauce on hand for future use. To freeze Mango Habanero sauce, let it cool completely to room temperature and then transfer it to a freezer-safe container or a zip-top freezer bag. Label the container or bag with the name and date and place it in the freezer. The sauce can be frozen for up to 3 months. When you're ready to use the sauce, transfer it to the refrigerator to thaw overnight. Once the sauce is completely thawed, give it a good stir to recombine any separated ingredients. You may need to adjust the seasoning and add a little water to thin it out if it becomes too thick after thawing. Overall, freezing Mango Habanero sauce can be a great way to have a ready-to-use batch of sauce on hand for future meals.
Nutrition
Nutrition Facts
Easy Mango Habanero
Amount per Serving
Calories
417
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
1186
mg
52
%
Potassium
933
mg
27
%
Carbohydrates
82
g
27
%
Fiber
7
g
29
%
Sugar
65
g
72
%
Protein
5
g
10
%
Vitamin A
3736
IU
75
%
Vitamin C
234
mg
284
%
Calcium
92
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
