Lots of mangos here lately so I made a batch of fiery Mango Habanero Hot Sauce!
It’s got loads of sweet zip and you’ll only need a drop or two to charge up your favorite dishes.
How To Make Mango Habanero Hot Sauce
Yes, Habaneros have fruity undertones and that makes them a good dance partner for Mangos, but it’s really the heat of the Habanero that we’re after.
Have you used these little orange beauties before?
If not then be sure to use caution when chopping them up. Habaneros are significantly hotter than Jalapenos and you definitely don’t want to be touching your eyes or nose after handling them.
You can use gloves if you want, but I use my hands knowing that a thorough handwashing is on the horizon. More info on handling hot chiles.
You’ll usually find Habaneros next to the Jalapenos in the produce section — try to buy the ones that have taut skin.
You’ll also need a single cup of chopped mango for this recipe.
That usually equates to a single, large mango, but two smaller ones will do the job too.
I find it easiest to slice off the cheeks of the mango first, leaving a middle sliver that contains the awkward pit.
Then I usually score the cheeks like an avocado and slice off the squared bits with a knife.
For the middle sliver you can remove the skin and then slice off any juicy mango bits that surround the pit. Here’s a good mango chopping vid.
Start by cooking a roughly chopped onion and 2 whole, peeled garlic cloves in some oil over medium heat.
Once the onion is starting to brown we’ll add:
6 Habanero peppers, rinsed and de-stemmed
1 cup chopped mango
1″ piece of peeled ginger
3/4 cup white vinegar
1/2 cup water
1/2 teaspoon salt
Let this simmer for a couple minutes and then add everything to a blender or food processor.
And now give it a taste — but only a small one as there are six Habaneros in that blender 🙂
It should be fireball tangy with some sweet mango shining through the heat.
Yum 🙂
Habaneros can vary based on growing conditions — if it seems like their heat is covering up the mango then feel free to add a bit more chopped mango. I’ve had to do that in the past, but a single cup was perfect for this batch.
For storage you can either save your old hot sauce bottles or buy some on Amazon. You’ll have enough hot sauce for 2-3 of these 5 oz. bottles.
This Mango Habanero Hot Sauce is great final topper for seafood and Fish Tacos, but feel free to experiment as it is quite versatile.
And if you’re now hooked on making your own hot sauce at home, then you can use a similar technique to whip up either of these:
Buen Provecho.
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Mango Habanero Hot Sauce
Ingredients
- 6 Habanero peppers
- 1 cup chopped mango pieces (approx. 1 large mango)
- 1 small onion
- 2 garlic cloves
- 1" piece of ginger
- 3/4 cup white vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- olive oil
Instructions
- Give the habaneros a good rinse and de-stem them. Be sure to use caution (or gloves) when handling habanero peppers.Â
- Chop up the mango. I usually start by cutting off the side cheeks, leaving a middle sliver that holds the pit. Score each cheek with a knife, similar to scoring an avocado half. Press the cheek down on the cutting board and slice off the squared bits of mango. For the middle sliver you can run a paring knife along the inside edge of the skin to quickly remove it. Then start on the outside and slice off any juicy chunks of mango until you reach the hardened pit.
- Saute a roughly chopped onion and 2 whole, peeled garlic cloves in a glug of oil. It's best to use a non-reactive pan for this recipe because of the vinegar.
- Once the onion is starting to brown you can add the 6 habanero peppers, 1 cup chopped mango pieces, 1" piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Let the mixture simmer for a few minutes or until everything is at a uniform temp.Â
- Add the mixture to a blender or food processor and combine well. Take a taste. It will be plenty hot so consider yourself warned!
- In the past I've had to add more mango to get its flavor to shine through the heat, so feel free to add a few more chunks of mango if the heat is dominating. But for this batch a single cup from a large mango did the job.
- Store in hot sauce bottles in the fridge where it will keep for at least a month. You'll have enough hot sauce to fill 2-3 of the 5oz. bottles.
Notes
Want to see the latest recipe? It’s these Bean and Egg Breakfast Burritos.
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Logan
Turned out great, so fiery. The mango shines through all the heat though.
If you leave everything simmering for a little longer, it keeps the spice manageable.
Patrick
Hey thanks for your feedback Logan. Cheers.
Kim Okane
This is a wonderful recipe, thank you so much for sharing it with us.
Patrick
Thanks Kim, so glad you found this recipe! Cheers.
Cherry Loveland
Is it possible to ease up on the heat a little?
Patrick
Hey Cherry! Unfortunately I think it will be hard to make this hot sauce milder. You could try reducing the number of habaneros but I still think it’s going to be fiery as habaneros are explosive by nature 🙂 Cheers.
Mike
Can I preserve this in a water bath and if so how long
Patrick
Hey Mike! Sorry I can’t give a better answer but I don’t really do any long term preserving and I haven’t tried that with this recipe yet. Cheers.
Veeno Suchdeve
Hi Patrick, can I use mango pulp or puree instead of mango chucks. Mangos are seasonal and I would love this sauce for my taco joint all year round!!
Patrick
Hey Veeno! Yeah that should work fine. Fresh mangos will probably make it a little sweeter, so feel free to add a pinch of honey or sugar if you want to sweeten up your batch. Cheers.
Gillie
Wow!! This was fabulous! I love how it starts off sweet, then a tinge of vinegar and then BOOM! Here comes the heat! Lovely, lovely hot sauce. After tasting it, we ran a bottle over to our friends and they loved it too! Question, could this be made with frozen mango?
Patrick
Thanks Gillie!! Yeah you could frozen mango — it may not be as sweet as the batch you made with fresh mango, so feel free to add a pinch of sugar or honey to compensate. Cheers.
Jeannine Young
Wow, Patrick! I just made this and it’s totally easy & awesome. It turned out plenty hot 🥵so I wonder if my home grown habaneros were the cause. Haha. Thanks for another great recipe.
Jeannine
Patrick
Ahh good to know, thanks for your feedback Jeannine!
Kismet
May we know its shelf life?
Patrick
Hi Kismet this will keep for weeks at a time in the fridge. Cheers.
Kismet
if planning for business, how long do you recommend for its “best before” or expiry date? thank you!
Patrick
Hi Kismet, this recipe is designed for home use and it will keep for weeks at a time in the fridge. I wouldn’t be comfortable giving out an expiry recommendation for commercial use. Cheers.
Blue
ITS NOT NECCESSARY TO COOK THE INGREDIENTS!
Patrick
Hey Blue! Cooking the onion enhances the flavor so I always do this when possible. I think it’s also good practice to bring everything up to a quick simmer before bottling it. Cheers.