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mango habanero sauce featured

Easy Homemade Mango Habanero Sauce

Sweet tropical mango balances fiery habanero peppers in this versatile sauce that's perfect for drizzling over tacos, salads, or using as a marinade.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8
Course: Salad Sauces
Cuisine: Fusion
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

  • 3 habanero peppers
  • 1 ripe mango, peeled and diced
  • ½ medium onion, roughly chopped
  • 1 clove garlic
  • 3 tablespoons maple syrup
  • 3 tablespoons white wine vinegar
  • 2 tablespoons lime juice
  • ½ teaspoon salt
  • 1-2 tablespoons water

Equipment

  • Cutting board and knife
  • Small saucepan
  • Food processor or blender
  • Glass jar with lid

Method
 

  1. Prepare the habanero peppers by removing stems and slicing in half. For milder sauce, remove seeds and membranes.
  2. Combine habanero peppers, diced mango, chopped onion, and garlic in a saucepan with 1-2 tablespoons of water.
  3. Bring to a boil, then reduce heat and simmer for about 5 minutes until onions are translucent and mango softens.
  4. Allow the mixture to cool slightly, then transfer to a food processor or blender.
  5. Add maple syrup, white wine vinegar, lime juice, and salt, then blend until smooth or to desired consistency.
  6. Transfer to a glass jar, cool completely, and refrigerate.

Notes

Storage:
  • Keeps for up to 2 weeks refrigerated in an airtight container.
  • For longer storage, process in a water bath canner for 15 minutes or freeze in ice cube trays for up to 3 months.
Heat adjustment:
  • Control the spice level by adjusting the amount of habanero peppers or by removing seeds and membranes for a milder sauce.
Substitutions:
  • Brown sugar or honey can replace maple syrup.
  • Try apple cider vinegar instead of white wine vinegar for a different flavor profile.