Mango habanero sauce combines the sweetness of mangoes with the heat of habanero peppers, adding an exotic and unique sweet and spicy kick to dishes like tacos, sandwiches and wraps, salads and grilled foods. Whether serving it as a dipping sauce or using it to marinate your favorite dish, you’ll definitely discover your own favorite ways to enjoy it.
Mango habanero sauce does not originate from one specific place, but it’s inspired by the combination of tropical flavors often found in Caribbean and Latin American cuisines.
Making your own mango habanero sauce allows you to control the ingredients and customize the heat level and sweetness to your liking. Whether you prefer a mild tingle or a fiery blast, you’re in control of the spice level, ensuring a sauce that’s perfectly tailored to your taste buds.
By making this homemade sauce, you’ll avoid unnecessary additives and preservatives often found in store-bought versions.
The best thing is that you can whip up a batch with just a handful of ingredients and minimal cooking time!
You can use fresh or frozen mango and easily adjust the heat level by adding less or more habanero peppers.
Mangoes are rich in vitamins and antioxidants, while habanero peppers contain capsaicin, known for its potential health benefits like boosting metabolism and reducing inflammation.
Serve this hot sauce with a variety of dishes from seitan wings and vegan tacos to spring rolls and salads.
Why This Recipe Works
This sauce is definitely worth making, and here is why:
- vegan and vegetarian
- perfect for summer grilling
- amazing sweet and spicy flavor
- customizable
- adjust the heat level as you wish
- nutrient-dense
- easy to make
- simple ingredients
- you can can or freeze it to make it last longer
Serve it with vegan buffalo wings, over vegan tacos, with spring rolls or salads.
Ingredients
- habanero peppers
- mango
- onion
- garlic
- maple syrup
- white wine vinegar
- lime juice
- salt
How To Make Mango Habanero Hot Sauce
Gather ingredients, peel and dice mango, cut and deseed habanero peppers (if you want it hot, keep the seeds and membranes).
You can substitute brown sugar for maple syrup if you wish, and use apple cider vinegar instead of white wine vinegar.
Add habanero peppers, mango, roughly chopped onion and garlic in a saucepan with 1-2 tbsp of water. If you are using brown sugar instead of maple syrup, add it, too.
Bring to a boil and cook until onions are transluscent, for about 5 minutes.
When the mixture is cooked, transfer it to a food processor. Add maple syrup, white wine vinegar, lime juice and salt.
Transfer to a glass jar. Keep refrigerated for up to 2 weeks.
For longer storage time, use water bath method to can it (check the FAQs below).
For the step-by-step instructions, check this mango habanero sauce web story.
Mango Habanero Hot Sauce FAQs
Choosing ripe mangoes is crucial for the best flavor. Look for mangoes that yield slightly to pressure and have a fruity aroma at the stem end. Avoid mangoes with wrinkled skin or those that are too soft or mushy.
The Ataulfo (Honey or Champagne) mango is best for mango habanero sauce due to its sweet, rich flavor and smooth, buttery texture. Other options include Haden and Kent mango.
Substitute habanero peppers with serrano peppers for a milder heat or Scotch bonnet peppers for a similar fiery kick.
Serve mango habanero sauce with grilled vegetables, tofu, tempeh, vegan buffalo wings, vegan tacos, roasted sweet potatoes, or as a topping for veggie burgers and grain bowls.
Refrigerate it in a glass jar or an airtight container for up to 2 weeks.
To can mango habanero sauce in a glass jar, fill sterilized jars with the hot sauce, leaving 1/4 inch of headspace, seal tightly with lids, and process in a boiling water bath for 15 minutes.
You can substitute brown sugar for maple syrup if you wish, and use apple cider vinegar instead of white wine vinegar.
Similar Recipes
- vegan buffalo sauce
- vegan avocado dressing
- chipotle corn salsa
- pico de gallo
- green harissa
- baba ganoush
- easy chimichurri
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Mango Habanero Sauce Recipe
Ingredients
- 3 habanero peppers
- 1 mango
- 1/2 onion
- 1 clove garlic
- 3 tbsp maple syrup
- 3 tbsp white wine vinegar
- 2 tbsp lime juice
- 1/2 tsp salt
Instructions
Cook
- Peel and dice mango, cut and deseed habanero peppers (if you want it hot, keep the seeds and membranes).Add habanero peppers, mango, roughly chopped onion and garlic in a saucepan with 1-2 tbsp of water. If you are using brown sugar instead of maple syrup, add it, too. Bring to a boil and cook until onions are transluscent, for about 5 minutes.
Blend
- When the mixture is cooked, transfer it to a food processor and pulse until smooth. Add maple syrup, white wine vinegar, lime juice and salt. Transfer to a glass jar. Keep refrigerated for up to 2 weeks. For longer storage time, use water bath method to can it (read the notes below).
Notes
- You can substitute brown sugar for maple syrup if you wish, and use apple cider vinegar instead of white wine vinegar.
- Substitute habanero peppers with serrano peppers for a milder heat or Scotch bonnet peppers for a similar fiery kick.
- Serve mango habanero sauce with grilled vegetables, tofu, tempeh, vegan buffalo wings, vegan tacos, roasted sweet potatoes, or as a topping for veggie burgers and grain bowls.
- Refrigerate it in a glass jar or an airtight container for up to 2 weeks.
- To can mango habanero sauce in a glass jar, fill sterilized jars with the hot sauce, leaving 1/4 inch of headspace, seal tightly with lids, and process in a boiling water bath for 15 minutes.
Nutrition
