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Mango Habanero Sauce

Sweet, bright mango heat with a smooth, pourable texture—perfect for tacos, grilled chicken, shrimp, wings, or dipping.

yields ~1¼ cups 10–15 min heat: medium–hot (adjustable)

Ingredients

• 1 ripe mango, peeled & chopped (about 1½ cups)
• 1 habanero pepper, stemmed (seed for less heat)
• 1/4 cup white vinegar
• 1–2 tsp honey, to taste
• 1/4 tsp salt, or to taste
• 2–3 Tbsp water, as needed for blending

Directions

1. Add mango, habanero, vinegar, honey, salt, and 2 Tbsp water to a blender; blend until very smooth.
2. Pour into a small saucepan and simmer on low 5–10 minutes, stirring, until glossy and slightly thickened.
3. Taste and adjust honey/salt. For an extra-smooth finish, strain through a fine mesh sieve.
4. Cool completely, then bottle or jar. Refrigerate before serving for best flavor.

Handling peppers: wear gloves, avoid touching eyes, and ventilate while simmering.

Heat control: Start with half a habanero or remove seeds and membranes. Add more to taste after simmering.

Serving Ideas

• Toss with crispy wings or shrimp; finish with lime.
• Drizzle on fish tacos, grilled chicken, grain bowls, or roasted cauliflower.
• Whisk into mayo or yogurt for a quick sweet–heat dip.
• Brush on grilled pork chops or salmon as a last-minute glaze.

Variations

• Pineapple Habanero: swap 1 cup mango for pineapple.
• Mango Jalapeño (milder): use 1–2 jalapeños instead of habanero.
• Ginger Lime: add 1 tsp grated fresh ginger and extra lime at the end.

Storage

Refrigerate in a clean, sealed bottle up to 2–3 weeks. Shake before serving.

Longer storage: freeze in small jars or ice-cube trays up to 3 months. These are fresh sauces (not canned).

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