Mango Habanero Sauce

Mango Habanero Sauce

Sweet mango meets fiery habanero in a glossy sauce built for glazing and dipping.

Total 40 min Makes 16 oz Calories 68/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This sauce balances ripe mango sweetness against the sharp heat of habanero chiles, mellowed with a splash of vinegar and a touch of honey. Simmering breaks the fruit down into a smooth, pourable glaze that works equally well brushed on grilled chicken or served alongside crispy wings. Keep a jar on hand for a fruity, spicy finishing sauce.

Ingredients

  • 3 ripe mangoes, peeled, pitted, and chopped
  • 3 habanero peppers, stems removed, roughly chopped
  • 1/2 cup white onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup white vinegar
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon vegetable oil

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened and fragrant, about 3 minutes.

  2. Add the chopped mango, habanero peppers, vinegar, honey, lime juice, salt, and water to the saucepan. Stir to combine.

  3. Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, until the mango is very soft and breaking down, about 20 minutes.

  4. Remove from heat and let cool slightly, about 10 minutes.

  5. Transfer the mixture to a blender and purée until smooth, 30 to 45 seconds.

  6. Taste and adjust salt or lime juice as needed. Pour into a clean jar or bottle and refrigerate until ready to use.

Rate this recipe

★ 4.3 (1)

Mango Habanero Sauce

This sauce balances ripe mango sweetness against the sharp heat of habanero chiles, mellowed with a splash of vinegar and a touch of honey. Simmering breaks the fruit down into a smooth, pourable glaze that works equally well brushed on grilled chicken or served alongside crispy wings. Keep a jar on hand for a fruity, spicy finishing sauce.

40 min 16 oz 68 cal

Ingredients

  • 3 ripe mangoes, peeled, pitted, and chopped
  • 3 habanero peppers, stems removed, roughly chopped
  • 1/2 cup white onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup white vinegar
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon vegetable oil

Method

  1. 1

    Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened and fragrant, about 3 minutes.

  2. 2

    Add the chopped mango, habanero peppers, vinegar, honey, lime juice, salt, and water to the saucepan. Stir to combine.

  3. 3

    Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, until the mango is very soft and breaking down, about 20 minutes.

  4. 4

    Remove from heat and let cool slightly, about 10 minutes.

  5. 5

    Transfer the mixture to a blender and purée until smooth, 30 to 45 seconds.

  6. 6

    Taste and adjust salt or lime juice as needed. Pour into a clean jar or bottle and refrigerate until ready to use.