Mango Habanero Sauce Recipe
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.
Servings 2 cups
Calories 26kcal
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
Fresh or frozen mango 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.
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.
Nutrition
Serving: 2tablespoons | Calories: 26kcal | Carbohydrates: 7g