Whip up a batch of spicy and fruity Mango Habanero Sauce in less than 30 minutes! This Mango Habanero Hot Sauce recipe requires just 7 ingredients and a blender. It’s as easy to make as our Mango Pico de Gallo!
Our favorite way to use this habanero mango sauce is on mango habanero wings, smoked chicken wings and taco recipes.
You only need 7 ingredients to whip up a batch of this mango habanero sauce recipe: fresh mangos, habanero peppers, garlic, rice vinegar, shallot, lime juice and sugar (if using).
How to Make Mango Habanero Sauce
There’s isn’t a ton of work that goes into making mango hot sauce. You basically blend all the ingredients and throw in a saucepan to simmer for 10-15 minutes.
Uses For Mango Habanero Hot Sauce
We put this mango habanero sauce recipe on everything, especially our favorite Mexican recipes. Here are a few ways to use it:
The #1 piece of advice to keep in mind, when making this mango habanero hot sauce recipe, is to use gloves when handing the hot peppers. Oh, and don’t touch your face. You make that mistake once and you won’t do it again in the near future. We speak from experience.
Sweet Mango Habanero Sauce – For a sweeter mango hot sauce, increase the amount of sugar. We add the bare minimum, as we like a heat-forward hot mango sauce vs. sweet-forward mango recipes. If you like things sweet, add up to 1/4 cup of sugar.
Mango Habanero Salsa – Instead of blending the salsa, dice the mango, shallot and garlic and toss with the rest of the ingredients. No blender needed.
- You can use any fresh mango to make this mango habanero hot sauce. No varietal is better than the other as they’re all juicy, flavorful and easy to harmonize with peppers.
- Play around with the seeds you keep in the mix. For reduced heat, remove all the peppers. For average habanero heat, remove the seeds from half the peppers. For full blow spice throw the peppers in with all the seeds in tact!
- Rice vinegar is recommended, but you could also use apple cider vinegar if that’s what you have on hand.
- Can’t take the heat? Swap out the habanero peppers with jalapeños or Serrano peppers. It will alter the flavor, but the heat will be reduced.
- We keep the consistency thick when making mango and habanero sauce. If you need or prefer a thinner sauce, just add what you need to a blender along with water and re-blend. Add a tablespoon of water at a time.
- Try and let let the flavors meld for an hour. The flavors harmonize a bit more, which is always a good thing.
- Serve slightly chilled or close to room temperature. The flavor really comes out when not ice cold.
- Store in an airtight container in the refrigerator. It will keep for a few months due to the acidity level.
This recipe is suitable for canning, however we personally haven’t tested it. Just follow the canning safety guidelines for best results.
More Homemade Salsa Recipes
Pico de Gallo
Mango Pico de Gallo
Restaurant Style Salsa
- 4-5 Habanero Peppers, Seeded (*Note 1)
- 10 oz Fresh Mango Pulp
- ¼ cup Rice Vinegar
- 1 medium Shallot, Roughly Chopped
- 4 large Garlic Cloves, Peeled
- 1.5 tbsp Fresh Lime Juice (*Note 2)
- ½ tsp Granulated Sugar (*Note 3)
- Wearing latex gloves, cut the habanero peppers in half and remove the seeds (if desired).
- Add all of the ingredients into a blender, or food processor, and blend until smooth.
- Pour the hot sauce into a medium size sauce pan. Simmer over medium heat for 10-15 minutes, stirring often.
- Remove the pan from the heat and let the sauce cool to room temp. If desired, press the hot sauce through a mesh sieve to thin or add water, 1 tablespoon at a time, until your desired consistency is achieved.
- Store the hot sauce in sterile jars leaving 1/2" space at the top. Store in the refrigerator until ready to enjoy.