If you’ve ever had mango habanero sauce at a restaurant and thought “I need to figure out how to make this at home,” welcome! I already did the homework. I’ve tested this sauce every which way: fresh mango vs frozen, vinegar ratios, how to get the perfect glossy finish, and how to balance the heat so it’s spicy but not disrespectful. I’ve adjusted it to make sure it’s not too thick, not too thin, and never boring. Whether you’re drizzling it on grilled meats or dipping your air-fried wings, this sauce is going to show up and show out.
You'll love this sauce with my Dry Rub Wings, Southern Fried Catfish, and Fried Chicken recipe.
Mango Habanero Sauce Recipe Ingredients
- Fresh Habaneros
- Honey
- Lime Juice
- Apple Cider Vinegar
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Salt and Pepper
How to Make Mango Habanero Sauce Recipe
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Peppers and Mango: Wear gloves to handle the habaneros, these little peppers are fiery. Remove the stems (you can remove seeds for less heat, or leave some in if you want it hotter). Peel and chop the mango into chunks.
- Blend Everything Together: Add the mango, habaneros, honey, lime juice, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper to a blender or food processor. Blend until completely smooth.
- Taste and Adjust: Taste your sauce, add more honey if you want it sweeter, more lime juice for tang, or extra salt to balance the heat.
- Store: Let the sauce cool completely before transferring to a glass jar or airtight container.
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Mango Habanero Sauce Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 1 cup diced mango
- 1-2 habaneros Chopped.
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar Any vinegar will work.
- ¼ cup honey
- 1 teaspoon smoked paprika Regular Paprika is fine.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Instructions
- Add all of the ingredients to a bowl to blend using an immersion blender or add all of the ingredients to a standard high-powered blender. Pulse and combine the ingredients until thick and smooth.
- The sauce will last for 10-14 days covered and refrigerated.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Mango Habanero Sauce Frequently Asked Questions
Either will work for this recipe. Frozen works great because it's convenient and available year round. If using frozen mango be sure to defrost it first.
Habanero heat hits in two places: the back of the tongue and the throat. It’s a slow-build heat with a lingering finish, not the quick slap you get from something like wasabi.
They originated in the Amazon, but you can typically find them in the hotter regions of Central America and Mexico.
Habaneros fall into the extra hot zone and have a heat rating of 100,000–350,000 Scoville heat units (the measurement of the heat of chili peppers). For comparison, a ghost pepper can hit one million Scoville heat unit, the habanero is three to ten times milder. You can read more about habanero peppers here.
A little sweetness will balance out the heat so well! I like to add honey to the sauce but you can also use something like pure maple syrup. The key is to taste as you go. Add additional sweetness if you feel the need.
Store the sauce tightly covered and sealed in the refrigerator.
I like to use the sauce within a week of preparing it. It will last for 10-14 days refrigerated.
You can freeze the sauce, but it will impact the consistency a little bit.
In the recipe, I use 2 habaneros. This is pretty spicy, even for someone like me who loves really spicy food. If you are nervous or making this for the first time I recommend you start with half of a habanero, combine the sauce, and taste it. Continue to build in additional heat with additional habaneros as needed.
If you are looking for something on the medium side, in terms of spicy, I think 1 habanero works well. I still recommend starting with ½ a habanero even if you are looking for something hotter than mild.
It's easy to add additional spice when needed. It's difficult to take it away once it's already been added.
Serving Suggestions
Toss it with wings. Brush it on smoked chicken or fried shrimp. Pour it over salmon. Glaze pork chops or ribs.
Pair with these Recipes
Pan-Seared Salmon
How to Grill Chicken Wings
Traeger Smoked Ribs
Traeger Smoked Chicken Breast
Cedar Plank Salmon
Traeger Smoked Salmon
More Sauce and Dressing Recipes
Taco Bell Creamy Jalapeno Sauce
Chimichurri Sauce
Homemade BBQ Sauce
Italian Vinaigrette Homemade Dressing
Creamy Southwest Salad Dressing
Jasmine says
I'm confused. Are you not supposed to cook anything in this recipe?
staysnatched says
No. It's a sauce.
Robin Itczak says
About how much sauce does this recipe make? Thank you!
staysnatched says
You can find this info in the recipe card. 2 cups.
Jack says
Is there anything I can do if the habeneros are out of season and I can,t get them?
staysnatched says
Use any of your favorite peppers.
Corla says
My goodness this was so good! I made it with your dry rub wings and there's nothing left.
staysnatched says
Yay! I'm so glad to hear it.
James Robert Fernandez says
Could I cook this sauce to thicken it?
staysnatched says
Maybe, it's already pretty thick. I'm not sure heat alone will do anything. Slurries are good for thickening, equal parts cornstarch and water. Start with 1 tablespoon. You combine it separately then add to the sauce.