The mango habanero hot sauce recipe is super addictive! Spicy and has great flavors. It’s fantastic on tacos, nachos, shrimp, ribs, and 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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If you make this Mango Habanero Hot Sauce recipe, I’d love to hear your thoughts on this recipe in the comment box below. Your review will help other readers!
📋 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 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
Jen says
I made it according to the recipe and it’s delicious!! I water bathed it for 10-15 minutes. It’s shelf stable now, no? Should I have added anything else?
Thanks for your yummy recipe!
jyothirajesh says
Thank you for trying the recipe Jen. Yes it should be.
Borkai says
Hi Jyothi,
I was wondering what I could use to thin out the sauce? I’ve got it pretty thick. More rice wine vinegar, water? I want it to be more pourable as I plan to put it into hot sauce bottles.
It’s a WONDERFULLY flavorful sauce! ????
Thank you for sharing it.
jyothirajesh says
Please use water as vinegar might make it more strong flavors (unless you don’t mind it). Thank you for trying the recipe.
Borkai says
Hi
I just made it. ????. WONDERFUL flavor! Added more habanero and left seeds in.
Question: it’s a bit thick and I was wondering iwhat should I use to thin it out so it’s pourable?
I just ordered hot sauce bottles to preserve it in. I used rice wine vinegar and no sugar. Mangoes and carrots are sweet enough.
Thank you for a yummy recipe.
jyothirajesh says
So glad you liked the recipe. Hope to see you here more.
Gary Dunne says
Loved it cant stop eating it luckily I have an ever producing chilli bush i did not use sugar and won’t next time this is beautiful MANGO chilli sauce i will make a jam soon same recipe but with sugar have you made jam if so i would luv to see it and try to make your recipe thankyou
jyothirajesh says
Glad you tried it and made this recipe
Gary Dunne says
Will i need to soften the carrots before blending to avoid lumps or wil my standard blender do the job for me making right now so need a quick reply thankyou cant wait to try your recipe i have a garden overflowing with huge habernero chillies
jyothirajesh says
My blender did a good job, I got no lumps or bits of carrots left. So I would say no need to soften carrots, just make sure you blend it all into smooth puree before cooking the sauce.
Daniel says
Hi,
How can I increase shelf life on this?
Thanks
jyothirajesh says
You can add vinegar and sugar in the recipe for preservative options. Also employ canning methods to store the sauce
Sara titchener says
How long in a water bath if I wanted to can it? Pints….10 minutes?
jyothirajesh says
Yes
Alyssa | Flaxseeds & Fairytales says
I love mango! This looks like the perfect balance of spicy and sweet. I’ll have to try it!
Stephanie Simmons says
I LOVE mangos! This sounds so good – and I love the added bonus of carrots! Makes it a little more of a nutritionally dense sauce than you usually see 🙂
Marisa Franca says
We love our hot sauces and we do make our own habanero sauce. Only difference is that we use peaches instead of mangos. I’m showing Hubby this recipe and we’ll have to give it a go. You can’t beat homemade hot sauce.
Tammy says
I LOVE my hot sauce! Funny enough I’ve never made my own but after seeing this, I’m definitely going to try it! Love the sound of this sauce and the beautiful bright color 😀
Valerie says
Your hot sauce has a fantastic, bold color! I don’t care for hot but my oldest loves it, he thinks the hotter the better.
Claudia Lamascolo says
wow I love that you made this great sauce … WE can use it on so many entrees… everyone here loves a little heat!
Jimmy says
I just made this with 3 ghost peppers, a pinch of msg, and some lemon juice. It’s so good! Now I need a recipe to make it with.
Noel Lizotte says
What a beautiful orange color! I’m in love with the appearance of this hot sauce. I’m timid about heat tho, so will take it in moderation. Those photos are fantastic!
Cathleen @ A Taste of Madness says
I have been seeing the mango and habanero combo around lately, but have yet to try it. This must happen soon!