The mango habanero hot sauce recipe is super addictive! Spicy and has great flavors. It’s fantastic on tilapia fish tacos, nachos, shrimp, ribs, and grilled chimichurri chicken.
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Why this recipe works
- Very addictive!
- Easy to customize.
- Has amazing flavors.
- Easy to make.
- Bottle these in cute little bottles for a great holiday gift! This is one of the “hot” holiday food gifts that your family and friends will love!
- Tried and tested by many readers, loved by many. What some readers say about this sauce –
C. Pulliam says
First time making hot sauce and this recipe is DELICIOUS!!! It’s perfect! Thank you so much for sharing.
South Texas Rooster says
Just made this. love the flavor. highly recomend.
Brent says
This recipe is absolutely incredible! Best sauce I have ever made at home, and one of the best sauces I have ever tasted period. I’ve been using it with buffalo chickpea quesadillas, and shredded tofu tacos. Just made another batch this morning! I prefer it with white vinegar. Much love
Always wear latex gloves while handling peppers. Habanero chilies are not the thing you can mess around with! Touching with bare hands means having a burning nose/eyes/face later! Don’t make that mistake!
Ingredients
Ingredients notes
- Habanero chilies – you can also use other hot peppers such as scotch bonnet, jalapenos, and chipotle chili peppers. Remove the seed if you prefer to cut down the heat.
- Mango – Sweet ripe mango works best. You can use any type of sweet mango.
- Carrots – adds body to the sauce,
- Onions – you can also use shallot or white onion. Onion adds flavor to the sauce.
- Garlic – use fresh garlic, it adds flavor to the sauce.
- Salt – add as per taste.
- Rice wine vinegar or plain white vinegar.
- Lime juice – use freshly squeezed lime juice. Adds tangy flavor which helps balance some of the heat from the chili peppers.
CAUTION – Do not dice habaneros bare-handed. And then absentmindedly touch your eyes, face, and nose. You don’t want to make that mistake.
The oil residues from habanero chili peppers stay in your hands even after washing. Touching the face or eyes will cause stinging and burning pain and can last beyond several flushes with water.
Always wear rubber or latex gloves while handling habanero chili peppers or any other hot peppers. Habanero peppers are one of the hottest peppers in the world.
Step-by-step instructions
Prep habanero peppers – Wear latex gloves before touching habanero peppers. Remove the green stem on the chilies and roughly chop them.
I left the seeds on for half of the chilies and removed them for the other half, I was aiming for spicy sauce. For milder heat please remove all the seeds from all the habanero chilies. You want the flavor profile of the sauce to be centered on the heat.
Step 1: Add all ingredients to a food processor – habanero chili peppers (I left seeds on half the peppers and scooped and discarded seeds from the remaining half), ripe mango flesh, shallot/onion, garlic, salt, sugar, freshly squeezed lime juice, white vinegar.
Step 2: Blend until smooth. You want a nice liquid sauce.
Step 3: Pour the sauce into a saucepan. Heat it on medium-low heat.
Step 4: Cook on medium-low heat for 10-15 minutes with constant stirring.
Word of caution – keep your face far away from the pot in which the sauce is simmering. The hot steam of the sauce is quite intense and sniffing it can heat!
Expert tips
- Always wear latex gloves while handling peppers. Habanero chilies are not the thing you can mess around with! Touching with bare hands means having a burning nose/eyes/face later!
- Use ripe mango, preferably the variety of mango that has less fiber in the flesh.
- Use a powerful blender while blending habanero chili peppers.
- Do not overcook hot sauce, it can alter the flavor and taste of the habanero hot sauce.
Ways to use mango habanero hot sauce
Drizzle the sauce on – tacos, grilled shrimp, pork ribs, chicken, everything! Add it to anything you want to kick up.
Variations
You can substitute fresh mango with canned mango pulp (pure mango pulp no other flavors) or use fresh ripe pineapple.
Don’t get intimidated with habanero peppers. If you can’t handle too much heat from habanero chili peppers reduce the number of habanero chilies, or use half the quantity of habanero peppers (about 2-3 peppers) along with red or orange bell peppers.
Replace habanero peppers with other hot peppers like Scotch Bonnets. Scotch Bonnets have heat almost the same as habanero peppers, so use 1:1 ratio when you substitute. For milder heat use habanada peppers, serrano peppers (almost no heat at all), or jalapenos.
Recipe FAQs
It is a spicy sauce. Habanero is one of the hot peppers and the sauce is spicy. But you can tame the heat in this hot sauce as per your preference.
Ways to adjust the heat-
1. Remove and discard the seeds from the habanero peppers to make them less spicy.
2. You can substitute habanero peppers with other lesser hot peppers to make the hot sauce.
3. Use more mango to make it sweeter thus balancing the heat.
4. Or increase the amount of sugar.
Allow the sauce to cool completely. You can pass the sauce through a sieve to remove seeds and residues, but I decided not to sieve it.
Transfer the sauce into sterile jars filling it up ¾ leaving space on top for expansion while you store. Place sauce in air-tight bottles and store in the refrigerator until use.
If stored properly in the refrigerator, it will last for several weeks.
Follow correct canning/jarring procedures for longer storage! I’d say several months if canned properly (before opening). Once opened use it for 1 to 2 weeks, and keep stored in the refrigerator.
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📋 RECIPE: Mango Habanero Hot Sauce Recipe
Ingredients
- 5 habanero chilies with seeds if you like it fiery hot, seeds removed if you want to mellow down the heat
- 10 ounce mango pulp chopped or pureed
- 1 carrot diced
- 1 white onion diced
- 5 cloves garlic
- 1 teaspoon salt
- ½ cup rice vinegar or white vinegar or apple cider vinegar
- Juice of 1 lime
- ¼ cup sugar If you want to cut down the heat, I skipped sugar
Instructions
- Prep habanero peppers – Wear latex gloves before touching habanero peppers. Remove the green stem on the chilies and roughly chop them.I left the seeds on for half of the chilies and removed them for the other half, I was aiming for spicy sauce. For milder heat please remove all the seeds from all the habanero chilies. You want the flavor profile of the sauce to be centered on the heat.
- Add all ingredients to a food processor. Blend until smooth.
- Pour the sauce into a saucepan. Heat it on medium-low heat.
- Cook on medium-low heat for 10-15 minutes with constant stirring.
- Allow the sauce to cool completely. You can press the sauce through a sieve to remove seeds and residues, but I decided not to sieve it.
- Transfer the sauce into sterile jars filling it up ¾ leaving space on top for expansion while you store. Place sauce in air tight bottles and store in the refrigerator until use.
- Drizzle sauce over tacos, grilled shrimp, ribs, chicken – everything that you want to kick up the heat and flavors! You can gift bottles of these to friends and family too.
Video
Notes
- Always wear latex gloves while handling peppers. Habanero chilies are not the thing you can mess around with! Touching with bare hands means having a burning nose/eyes/face later!
- Use ripe mango, preferably the variety of mango that has less fiber in the flesh.
- Use a powerful blender while blending habanero chili peppers.
- Do not overcook hot sauce, it can alter the flavor and taste of the habanero hot sauce.
- You can substitute fresh mango with canned mango pulp (pure mango pulp no other flavors) or use fresh ripe pineapple.
- Don’t get intimidated by habanero peppers. If you can’t handle too much heat from habanero chili peppers reduce the number of habanero chilies, or use half the quantity of habanero peppers (about 2-3 peppers) along with red or orange bell peppers.
- Replace habanero peppers with other hot peppers like Scotch Bonnets. Scotch Bonnets have heat almost the same as habanero peppers, so use a 1:1 ratio when you substitute. For milder heat use habanada peppers, serrano peppers (almost no heat at all), or jalapenos.
Nutrition
Created by Jyothi Rajesh
Thank you for stopping by.
I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
hanouda says
This is THE BEST HOT SAUCE recipe ever!! i grow habaneros and have sooooo many!!! I make this sauce and all my friends ask me for a jar! so now its become a tradition, every year I make 30-40 jars and give most away as everyone loves it! thank you for the delicious recipe!
Jyothi Rajesh says
So glad you and your family loved the recipe! Thank you for sharing the feedback Hanouda
Carvy says
I made this yesterday for my air fried chicken breast salad and it turned out delicious!! The flavor is amazing even after cutting the sugar to 1/8 cup. If I wanted a more pourable sauce, what would you suggest to thin the sauce just a bit?
Karen says
Delicious flavor. A little bit too thick for my lightning. Any recommendations from you or others who have made the sauce to make it a little smoother?
Johnny says
Can you water bath process for longer shelf life?
Jyothi Rajesh says
Yes