Homemade Mango Habanero Sauce is more than just hot sauce! This versatile condiment adds excitement to almost any dish. Drizzle it on tacos and nachos, use it as salad dressing, slather it on vegan wings and burgers, or combine it with hummus to create a dip that's surprisingly perfect. Easy to make in just 15 minutes, this sweet and spicy sauce is vegan, gluten-free and fat-free.
I have to admit, it wasn't until my husband started growing habanero peppers a few years ago that I realized how amazing they are! I'd always assumed they were just hot, you know? But they actually have the most unique flavor that's a little floral and fruity.
Those floral undertones and spicy heat of habaneros pair so well with the sweetness of mango.
If you love mangoes, be sure to check out my Mango Smoothie and Mango Pudding next.
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Why You'll Love Mango Habanero Hot Sauce
- Easy prep & no cooking - All you need are a few ingredients and a blender.
- Irresistible flavors - The combination of sweet mango, spicy habanero, tart lime juice, and savory spices creates a well-balanced, flavorful sauce.
- Adjustable heat - Whether you like your sauce mildly spicy or with a fiery kick, you can easily control the heat level.
- Surprisingly versatile - The sweet and savory balance of the sauce adds the perfect amount of kick to tacos, nachos, french fries, veggies, sushi, spring rolls, salads, rice bowls, and more!
Ingredients & Substitutions
- Mango: The natural sweetness of mango balances the heat of the habanero peppers and adds a rich, fruity depth to the sauce. Ideally, you want a very ripe, sweet, and juicy fresh mango, but frozen will work too!
- Habanero Peppers: These adorable little chile peppers are quite hot and rate in the range of 100,000 to 350,000 on the Scoville scale. Unripe habaneros are green, and their color changes as they mature. Most often they are orange or reddish in color. Look for habaneros in the produce section of the grocery store near the jalapenos.
- Shallot: Adds savory notes that balance the sweetness. Feel free to use red onion or green onion instead for a sharper taste.
- Lime Juice & Vinegar: Both add acidity and tanginess to the sauce as well as help to balance the flavors. They also act as natural preservatives! I used white wine vinegar, but feel free to use another type such as champagne vinegar, apple cider vinegar, rice vinegar, or distilled white vinegar.
- Yellow Mustard: This also adds tanginess and helps emulsify the sauce.
- Spices: I used a combination of smoked paprika and cumin, both of which contribute a subtle earthy and smoky flavor to the sauce.
- Sugar: Optional for adjusting the sweetness of the sauce and balancing the heat and acidity. Feel free to use cane sugar, agave, or maple syrup.
See the recipe card below for amounts and step-by-step instructions.
How to Make It
Start by gathering all of your ingredients and chopping the shallot, habanero, and mango.
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There are many different ways to cut a mango, though some are definitely easier and safer than others! My preferred method is to leave the skin on, slice off the cheeks, then score the flesh (above right).
To do it, first trim a very thin piece off the stem end. This creates a flat surface which allows the mango to stand up on end.
Visualizing the location of the large oblong pit inside, slice off the broad cheeks from both sides. Then trim off the fruit from the shorter sides. You want to remove as much of the mango meat as possible.
With the cheeks resting on a cutting board (not in your hand), make lengthwise cuts through the flesh of each half, being careful not to cut through the skin. Then make cuts in the opposite direction to create a grid pattern. Then press against the skin to invert the whole thing and reveal the cubes of mango.
The cubes are then easy to remove with a paring knife, spoon, or your fingers.
Tip !
Need a visual demonstration for cutting a mango? This video is the best one I could find (after watching way too many questionable and downright dangerous "How to Cut a Mango" videos)!
Add all of the ingredients to a blender except for the optional sugar. Gradually increase the speed to high and blend until smooth. Taste and adjust the acid, sweetness, and amount of habanero as desired.
Hint :
If the sauce is too thick, add 1-2 tablespoon water, and blend again.
Ways to Use Mango Habanero Sauce
- Enjoy it just like you would hot sauce. Drizzle on wings, tacos, nachos, burritos, and taco bowls.
- Drizzle a bit into some mashed avocado or hummus and serve with tortilla chips and veggies.
- Use it to top your salads, rice bowls, baked potatoes, and roasted veggies. It's also delicious with this Mexican green quinoa.
- Spread it on burgers and sandwiches, or combine it with mayonnaise for a totally unique condiment!
How long does it keep?
Pour the sauce into a clean glass bottle or jar with a lid, and store in the refrigerator for up to one week. It's possible that it might keep longer, but I like to play it safe.
FAQs
A ripe mango will yield to gentle pressure, but should not feel too mushy. If it feels firm or doesn't give at all when squeezed, it needs more time to ripen.
The heat level of this sauce depends on the amount of habanero pepper you include and the spiciness of the individual peppers. Habanero peppers are known for their intense heat, but you can control the spiciness by adjusting the quantity of peppers in the recipe. Starting with half of a pepper and gradually adding more allows you to customize the heat to suit your preference.
Yes, frozen mango chunks may be used, but they won't be as flavorful as a super ripe and juicy fresh mango. Place the frozen mango in a bowl and let thaw. Discard any liquid that collects in the bottom of the bowl.
Helpful Tips
- For the best flavor, use a fresh mango that is VERY ripe, fragrant, sweet, and juicy.
- When working with hot peppers, it's a good idea to wear gloves to prevent the capsaicin from contacting your skin. I usually just rely on a very thorough hand-washing afterward, but my husband, who wears contact lenses, always opts for gloves.
- If you aren't sure how spicy the habanero peppers are or you're worried about the sauce being too hot, start with just half of a pepper. You can always add more. If the sauce is too spicy, adding sugar will tone it down.
- After blending, taste and add the optional sweetener, as well as more lime or vinegar, if desired.
I hope you enjoy this sweet and spicy mango habanero sauce. If you make the recipe, be sure to comment below and let us know!
Recipe
Mango Habanero Sauce
Equipment
- blender - or food processor
Ingredients
- 1 cup chopped ripe mango - about 1 large mango
- 1 habanero pepper, stem and seeds removed - or use 2 if you want it extra hot!
- 2 Tablespoons diced shallot - or red onion
- 1 small clove garlic, peeled
- ⅓ cup fresh lime juice - from about 2 limes
- 2 Tablespoons white wine vinegar - or similar
- 1 teaspoon yellow mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 1 Tablespoon sugar, optional - or agave or maple syrup
Instructions
- Tip: If you're not sure how spicy your habanero peppers are or you're worried about the sauce being too hot, start with just half of a pepper. You can always add more.
- In a blender combine all ingredients except the optional sugar. Gradually increase to high and blend until smooth. Taste and adjust the acid, sweetness, and amount of habanero as desired.
- If the sauce is too thick, add 1-2 tablespoon water, and blend again.
- Pour into a clean glass bottle or jar with a lid, and store in the fridge for up to 1 week.
Notes
- Use a fresh mango that is VERY ripe, fragrant, sweet, and juicy for the best results.
- When working with hot peppers, you may want to wear disposable food prep gloves to prevent the capsaicin from contacting your skin (especially if you wear contact lenses).
- Also be careful and remember not rub your eyes or touch anything else while you're handling hot peppers.
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Mary says
Oh my goodness this turned out delicious! One habanero was just right for us. I like your hummus dip idea. Think I’ll try it with white beans. Thanks!