HOT Mango Habanero Sauce Recipe [DIY] | Masala Herb (2024)

My super hot Mango Habanero Sauce with real fresh habanero chili peppers and mango fruit.

This sauce is irresistiblyhot and sweet, plus it also looks stunning!

This is part of my homemade hot sauce series, which also includes the Thai sweet chili sauce and Buffalo sauce.

🔪 How to make it?

Here is a quick overview to give you an idea of how this sauce is made. The full recipe is on the recipe card.

Step 1

Blend mango, habaneros, ginger, garlic, and water to a smooth paste.

Step 2

Transfer and heat up in a small saucepan.

Stir in vinegar, salt, and black pepper and cook until it bubbles.

Step 3

Take from the heat and mix in lime juice.

Transfer to a clean bottle or jar.

🥭 Ingredients

The habanero mango hot sauce is prepared with real whole ingredients, you will need fresh Mangoes and habanero pepper chilies.

• Mango - fresh
• Habanero Pepper Chilies - fresh
• Vinegar
• Ginger - Helps in preserving and adds flavor
• Garlic - Ginger's best friend. Helps to preserve as well and compliments the ginger.
• Salt
• Black Pepper
• Juice of a Lime - Adds some more acidity but also a touch of citrus, which will complete your hot sauce.

Mango

Pick a Mango variety that is super sweet.

The sweeter, the better, and I love using deep orange mangoes because the color of the sauce turns out vibrant and fuller.

Use Mangoes that are ripe, but never ever use mangoes that are getting spoiled and mushy because these can turn your sauce bad faster and that would beat the purpose of storing this sauce for a prolonged time.

If you don't get fresh Mangoes, then you have the option of using Mango Pulp/Puree.

Habanero Peppers

Use whole fresh habaneros peppers. Those are some of the hottest chili peppers out there!

I use yellow habaneros and Idon't use more than three of those hot babies, because they are seriously naughty.

I advise that you use gloves to use habaneros because they can irritate your skin (and eyes!). Yet, you don't really need to cut open the chili peppers, I add them whole (with the stem removed) to the blender jar. So, if you are careful, you don't need to use gloves.

I tried to make this sauce with other peppers, including African bird eye chilies and Thai bird eye chilies. It never turned out that strikingly good.

However, I think you can substitute the habaneros here with scotch bonnets which are also very hot. They are also Caribbean peppers.

Vinegar

The vinegar you choose for this sauce will determine the pungent flavor of the hot sauce.

This is a taste preference; however, I do believe that some vinegar is more suitable than others.

Vinegar has an important part in this hot sauce. It makes sure that the sauce can be stored for a prolonged period of time, as it kills germs and anything bad that could turn your hot sauce bad.

Vinegar preserves the mango habanero hot sauce.

White vine vinegar might just be the best choice for this hot sauce if you want your vinegar to remain in the background to enrich the flavor profile.

I tend to use Asian rice vinegar for sauces because it's mild, but it might be too mild. If you want it less pungent, then use rice vinegar.

Another option is to use apple cider vinegar.

This one is not everyone's favorite, but I love the result of my mango habanero sauce with apple cider vinegar.

I also love using coconut vinegar, homemade fruit vinegar, or plain old white vinegar.

💭 How hot is this sauce?

Well, let's say this sauce is not made for the heat sensible.

It's a super hot sauce thanks to the habaneros and the sweet Mango, which kind of enhances the sauce all the more with its natural sweetness.

This Mango habanero hot sauce is hot, spicy.

You will mostly use 1–2 Tablespoons for your food.

That means the whole bottle/jar will last you an eternity!

💡 Tips

To prepare the mango habanero sauce you will need a good blender such as a Vitamix so that the mango, habaneros, garlic, and ginger are ground properly.

I wouldn't use a hand blender because it's not that powerful compared to a good blender and the chili is hot, so you don't want parts accidentally flying around.

Also, the moment you blend those chilies, you will be able to smell them.

My eyes started to itch slightly when I opened the jar, after the blending process.

Once all ingredients are smooth, transfer the paste into a saucepan and add the remaining ingredients.

I love using a non-stick PFOA-free saucepan. The sauce won't burn, and the flavors stay pure.

The sauce needs to be heated, to kill all the germs because you want the hot sauce to remain for a longer period of time.

🍱 Storing

You can store your DIY hot sauce in glass sauce bottles or simply in jars.

Wash out your bottles or jars, scrub them if necessary,and sterilize the jars in cooking hot water or in the oven so that all the germs die out.

If you do that, you will extend the shelf life of your hot sauce!

You can choose to extend the shelf-life of your hot sauce further by water-bath canning it.

Store your jars on a shelf away from direct sunlight, heat, and humidity. Keep your hot sauce in the fridge once opened.

If you live in a tropically hot and humid climate, store them in the fridge at all times!

The sauce will keep well for 10 months at least in your fridge.

📜 Uses

1. to coat wings to make buffalo style chicken wings
2. to dip in fried chicken, nuggets, chicken tenders
3. over BBQ meat, ribs, and sausages
4. drizzle over pork carnita wraps or tacos
5. in lentil soups (one of my favorite unlikely uses)
6. in a gourmet burger
7. to pep up your hot dog
8. to enhance a salad, dressing
9. over scrambled eggs for a change
10. in mash potato
11. on a freshly baked pizza
12. in your pasta sauce just before serving
13. shrimp, fried fish and fish sticks dipping sauce
14. dip for french fries and baked potato wedges
15. as a salmon topping
16. over jerk chicken
17. as a dip with peri peri chicken
18. as dip for egg rolls or spring rolls

💭 FAQs

Dear Reader, how are you planning to enjoy your mango habanero sauce?

📖 Recipe