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Hand holding spoon of mango habanero sauce in a jar with mango, habanero peppers, lime, and orange.
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5 from 2 votes

How to Make Mango Habanero Sauce

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 cups
Calories: 282kcal
Author: Kathleen Higashiyama

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

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 Tips
  • 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.

Nutrition

Calories: 282kcal | Carbohydrates: 69g | Protein: 2g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 621mg | Potassium: 193mg | Fiber: 2g | Sugar: 61g | Vitamin A: 3746IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 19mg