Mango Habanero Hot Sauce - Mexican Please

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Lots of mangos here lately so I made a batch of fiery Mango Habanero Hot Sauce!

It's got loads of sweet zip and you'll only need a drop or two to charge up your favorite dishes.

How To Make Mango Habanero Hot Sauce

Yes, Habaneros have fruity undertones and that makes them a good dance partner for Mangos, but it's really the heat of the Habanero that we're after.

Have you used these little orange beauties before?

If not then be sure to use caution when chopping them up. Habaneros are significantly hotter than Jalapenos and you definitely don't want to be touching your eyes or nose after handling them.

You can use gloves if you want, but I use my hands knowing that a thorough handwashing is on the horizon. More info on handling hot chiles.

You'll usually find Habaneros next to the Jalapenos in the produce section -- try to buy the ones that have taut skin.

You'll also need a single cup of chopped mango for this recipe.

That usually equates to a single, large mango, but two smaller ones will do the job too.

I find it easiest to slice off the cheeks of the mango first, leaving a middle sliver that contains the awkward pit.

Then I usually score the cheeks like an avocado and slice off the squared bits with a knife.

For the middle sliver you can remove the skin and then slice off any juicy mango bits that surround the pit. Here's a good mango chopping vid.

Start by cooking a roughly chopped onion and 2 whole, peeled garlic cloves in some oil over medium heat.

Once the onion is starting to brown we'll add:

6 Habanero peppers, rinsed and de-stemmed 1 cup chopped mango 1" piece of peeled ginger 3/4 cup white vinegar 1/2 cup water 1/2 teaspoon salt

Let this simmer for a couple minutes and then add everything to a blender or food processor.

And now give it a taste -- but only a small one as there are six Habaneros in that blender 🙂

It should be fireball tangy with some sweet mango shining through the heat.

Yum 🙂

Habaneros can vary based on growing conditions -- if it seems like their heat is covering up the mango then feel free to add a bit more chopped mango. I've had to do that in the past, but a single cup was perfect for this batch.

For storage you can either save your old hot sauce bottles or buy some on Amazon. You'll have enough hot sauce for 2-3 of these 5 oz. bottles.

This Mango Habanero Hot Sauce is great final topper for seafood and Fish Tacos, but feel free to experiment as it is quite versatile.

And if you're now hooked on making your own hot sauce at home, then you can use a similar technique to whip up either of these:

• Jalapeno Hot Sauce
• Chipotle Hot Sauce

Buen Provecho.

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Mango Habanero Hot Sauce

This Mango Habanero Hot Sauce has some real heat so consider yourself warned!  Just a drop or two will do the job. (Note: instructions not designed for long term canning or preserving.) 4.25 from 41 votes Print Pin Rate Course: Side DishCuisine: Mexican Prep Time: 10 minutes minutesCook Time: 10 minutes minutes Servings: 24 Calories: 9kcal Author: Mexican Please

Ingredients

• 6 Habanero peppers
• 1 cup chopped mango pieces (approx. 1 large mango)
• 1 small onion
• 2 garlic cloves
• 1" piece of ginger
• 3/4 cup white vinegar
• 1/2 cup water
• 1/2 teaspoon salt
• olive oil

Instructions

• Give the habaneros a good rinse and de-stem them.  Be sure to use caution (or gloves) when handling habanero peppers. 
• Chop up the mango. I usually start by cutting off the side cheeks, leaving a middle sliver that holds the pit. Score each cheek with a knife, similar to scoring an avocado half. Press the cheek down on the cutting board and slice off the squared bits of mango. For the middle sliver you can run a paring knife along the inside edge of the skin to quickly remove it. Then start on the outside and slice off any juicy chunks of mango until you reach the hardened pit.
• Saute a roughly chopped onion and 2 whole, peeled garlic cloves in a glug of oil.  It's best to use a non-reactive pan for this recipe because of the vinegar.
• Once the onion is starting to brown you can add the 6 habanero peppers, 1 cup chopped mango pieces, 1" piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt.  Let the mixture simmer for a few minutes or until everything is at a uniform temp. 
• Add the mixture to a blender or food processor and combine well.  Take a taste. It will be plenty hot so consider yourself warned!
• In the past I've had to add more mango to get its flavor to shine through the heat, so feel free to add a few more chunks of mango if the heat is dominating. But for this batch a single cup from a large mango did the job.
• Store in hot sauce bottles in the fridge where it will keep for at least a month.  You'll have enough hot sauce to fill 2-3 of the 5oz. bottles.

Notes

Use caution (or gloves) if it's your first time using habanero peppers.  Be sure not to touch your eyes or nose when handling them.  More info on handling hot chiles.  Feel free to add a few more chunks of mango if you want a more prominent mango flavor.  Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Want to see the latest recipe? It's these Bean and Egg Breakfast Burritos.

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