Mango Habanero Sauce Recipe

A sweet and spicy Mango Habanero Sauce adds flavorful kick to dishes, ideal for dipping, marinating, or drizzling over your favorite meals.

Course Condiment, Sauce

Cuisine Mexican, tex mex

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 40kcal

Cost $7

Get Recipe Ingredients

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 tablespoon 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 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).

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 buffalo tacos, vegan tempeh 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 ¼ inch of headspace, seal tightly with lids, and process in a boiling water bath for 15 minutes.