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Mango Habanero Hot Sauce

July 17, 2020 By Patrick 20 Comments

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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.  

This Mango Habanero Hot Sauce has some real heat so consider yourself warned! Just a drop or two will do the job. mexicanplease.com

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?

Single habanero pepper

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. 

Single cup of chopped mango

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.

Cutting a fresh mango into three parts

Then I usually score the cheeks like an avocado and slice off the squared bits with a knife. 

Scored cheek of a fresh mango

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. 

Cooking onion and garlic

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

Adding mango to the pan

Let this simmer for a couple minutes and then add everything to a blender or food processor. 

After blending

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. 

Using 5 oz. bottles for the hot sauce

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 has some real heat so consider yourself warned! Just a drop or two will do the job. mexicanplease.com

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:

  • Jalapeno Hot Sauce
  • Chipotle Hot Sauce

Buen Provecho. 

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This Mango Habanero Hot Sauce has some real heat so consider yourself warned! Just a drop or two will do the job. mexicanplease.com

Mango Habanero Hot Sauce

This Mango Habanero Hot Sauce has some real heat so consider yourself warned!  Just a drop or two will do the job. (Note: instructions not designed for long term canning or preserving.)
4.8 from 10 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 24
Calories: 9kcal
Author: Mexican Please

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. 
  • 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. 
  • 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

Use caution (or gloves) if it's your first time using habanero peppers.  Be sure not to touch your eyes or nose when handling them.  More info on handling hot chiles. 
Feel free to add a few more chunks of mango if you want a more prominent mango flavor. 
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Want to see the latest recipe?  It’s these Bean and Egg Breakfast Burritos. 

Adding beans, eggs, and cheese to the flour tortilla

 

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Filed Under: Salsas, Vegetarian

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Reader Interactions

Comments

  1. Logan

    March 20, 2021 at 3:27 pm

    5 stars
    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.

    Reply
    • Patrick

      March 26, 2021 at 2:13 pm

      Hey thanks for your feedback Logan. Cheers.

      Reply
  2. Kim Okane

    March 12, 2021 at 5:52 am

    5 stars
    This is a wonderful recipe, thank you so much for sharing it with us.

    Reply
    • Patrick

      March 12, 2021 at 2:27 pm

      Thanks Kim, so glad you found this recipe! Cheers.

      Reply
  3. Cherry Loveland

    November 18, 2020 at 7:16 am

    5 stars
    Is it possible to ease up on the heat a little?

    Reply
    • Patrick

      November 20, 2020 at 2:08 pm

      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.

      Reply
  4. Mike

    August 22, 2020 at 4:47 pm

    Can I preserve this in a water bath and if so how long

    Reply
    • Patrick

      August 25, 2020 at 4:16 pm

      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.

      Reply
  5. Veeno Suchdeve

    August 3, 2020 at 3:51 am

    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!!

    Reply
    • Patrick

      August 3, 2020 at 4:38 pm

      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.

      Reply
  6. Gillie

    August 1, 2020 at 5:55 am

    5 stars
    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?

    Reply
    • Patrick

      August 3, 2020 at 4:58 pm

      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.

      Reply
  7. Jeannine Young

    July 24, 2020 at 10:30 am

    5 stars
    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

    Reply
    • Patrick

      July 24, 2020 at 1:38 pm

      Ahh good to know, thanks for your feedback Jeannine!

      Reply
  8. Kismet

    July 23, 2020 at 2:02 am

    May we know its shelf life?

    Reply
    • Patrick

      July 23, 2020 at 2:11 pm

      Hi Kismet this will keep for weeks at a time in the fridge. Cheers.

      Reply
      • Kismet

        July 26, 2020 at 1:46 am

        if planning for business, how long do you recommend for its “best before” or expiry date? thank you!

        Reply
        • Patrick

          July 27, 2020 at 2:54 pm

          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.

          Reply
  9. Blue

    July 19, 2020 at 1:57 am

    ITS NOT NECCESSARY TO COOK THE INGREDIENTS!

    Reply
    • Patrick

      July 23, 2020 at 2:41 pm

      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.

      Reply

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