Learn How to Make Mango Habanero Sauce in just a couple simple steps for wings, burgers, fries, and more. This sauce is tangy and rich with the flavors of sweet mango and spicy habanero. Don't waste your money on store-bought sauce when it is so easy to make and customize at home!
We love to make this sauce for Mango Habanero Wings. The combination of mango and habanero is uniquely satisfying and the perfect balance of spicy and sweet. If you want to make them milder or more spicy, just subtract or add habaneros!
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About Mango Habanero Sauce
- Taste - The combination of habaneros, mango, and honey is uniquely spicy and sweet.
- Texture - This hot sauce is smooth and light.
- Effort - This easy sauce recipe requires minimal effort. All you need to do is blend the ingredients then simmer them.
- Time - It takes just a few minutes to blend the ingredients then about 15 minutes to simmer them.
Ingredients
- Mango pulp - Mango pulp provides tangy sweetness.
- Habanero peppers - Habaneros add spicy fruitiness.
- Garlic - Garlic adds the quintessential herby aroma.
- Shallot - Shallot provides a light oniony flavor.
- Honey - Honey adds a light sweetness to balance the spicy habaneros.
- Orange juice, lime juice, or tangerine juice - Citrus juice adds a light fruitiness.
- Seasoned rice vinegar or apple cider vinegar - Seasoned rice vinegar or apple cider vinegar brightens up the sauce.
- Cilantro - Cilantro adds a fresh and peppery taste.
See recipe card for quantities.
Instructions
- Make sauce - Add mango pulp, habanero peppers, garlic, shallot, honey, citrus juice, and seasoned rice vinegar to a high-powered blender. Blend until smooth then transfer to a saucepan and stir in kosher salt. Bring the sauce to a simmer and cook until it starts to reduce, about 15 minutes, stirring occasionally. Remove from heat and allow to cool.
- Store - To make the sauce smoother, pour and push the sauce through a sieve and into air-tight storage containers, like glass mason jars.
Pro tip - Do NOT touch your eyes - Be extra careful when handling habanero peppers. They are extremely hot and will burn your eyes. Use disposable gloves or thoroughly wash your hands after touching the peppers.
What to Serve with Mango Habanero Sauce
Our favorite way to enjoy this habanero mango sauce is tossed with wings. However, we also love to keep some stored so we can drizzle it on our skillet burgers, homemade french fries, or pan fried potatoes. For breakfast, we love it on scrambled eggs or sweet potato hash. Finally, you can also enjoy it with veggies like lemony asparagus.
Recipe FAQs
Mango habanero sauce definitely has a kick. In our recipe, the amount of habanero peppers is adjustable based on your preferred spice level.
Yes, according to the Scoville heat scale, Jalapeños range from 2,500 to 8,000 while Habaneros range from 100,000 to 350,000 Scoville heat units. Habaneros are much hotter than jalapeños!
Habaneros get their heat from capsaicin, which can cause a burning sensation. It can also cause stomach aches and digestive discomfort. If you are not used to habanero peppers, we recommend only using 3 habanero peppers for the sauce and enjoying it in moderation.
Yes, all of the ingredients in this recipe are gluten free.
Storage
Store leftover habanero sauce in the refrigerator in an air-tight container or glass jar for up to 1 month. Before using, stir it softly until it reaches its original consistency.
Top Tip
- Keep an eye on the sauce to ensure it doesn't burn.
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📖 Recipe
How to Make Mango Habanero Sauce
Equipment
Ingredients
- 1¼ cup mango pulp, about one mango
- 3-5 habanero peppers seeds and stems removed
- 4 cloves garlic
- 1 shallot
- 3 tablespoon honey
- ¼ cup orange juice, lime juice, or tangerine juice
- ¼ cup seasoned rice vinegar or apple cider vinegar
- ½ teaspoon kosher salt
Instructions
- Make sauce - Add mango pulp, habanero peppers, garlic, shallot, honey, citrus juice, and seasoned rice vinegar to a high-powered blender. Blend until smooth then transfer to a saucepan and stir in kosher salt. Bring the sauce to a simmer and cook until it starts to reduce, about 15 minutes, stirring occasionally. Remove from heat and allow to cool.1¼ cup mango pulp, about one mango, 3-5 habanero peppers, 4 cloves garlic, 1 shallot, 3 tablespoon honey, ¼ cup orange juice, lime juice, or tangerine juice, ¼ cup seasoned rice vinegar or apple cider vinegar, ½ teaspoon kosher salt
- Store - To make the sauce smoother, pour and push the sauce through a sieve and into air-tight storage containers, like glass mason jars.
Video
Notes
- Store leftover habanero sauce in the refrigerator in an air-tight container or glass jar for up to 1 month. Before using, stir it softly until it reaches its original consistency
- Do NOT touch your eyes - Habanero peppers are extremely hot and will burn your eyes. Use disposable gloves or thoroughly wash your hands after touching the peppers.
- Keep an eye on the sauce to ensure it doesn't burn.
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