Mango Habanero Sauce – Spend With Pennies

Mango habanero is sweet and spicy – perfect for chicken, wings, or shrimp!

Sweet mangoes are simmered with habanero peppers and a little vinegar to create a one of a kind sweet-hot sauce.

Homemade Hot Sauce

• If you love the mango habanero sauce at Buffalo Wild Wings or Dominos, now you can make it at home.
• Just a handful of ingredients are you need.

Ingredients for Mango Habanero Sauce

Habanero Peppers – Habanero peppers are small peppers and they are much hotter than jalapeno peppers so use caution when handling them. Choose whole peppers in yellow, orange, or red – red being the hottest. Remove the membrane and seeds to tame the heat slightly, although they’ll still be spicy!

Mango – Fresh or frozen mango chunks work in this recipe. Be sure fresh mangos are sweet and ripe.

Base – Honey, vinegar, and lime juice help balance the habaneros and mango and thicken the sauce. Other sweeteners like maple syrup or brown sugar are acceptable, and red wine vinegar can be switched out for the apple cider variety. Lemon juice can be used if lime juice isn’t available.

Variations – Kick up the heat and add a dash or two of Tabasco or some red pepper flakes.

How to Make Mango Habanero Sauce

1. Combine the peppers, mango, and onion in a food processor and chop.
2. Add garlic, salt, and honey and process until smooth (as per the recipe below).
3. Simmer the mango puree and the remaining until thickened, about 15-20 minutes. Cool and refrigerate.

Ways to Use Mango Habanero Sauce

Use habanero mango sauce as a glaze for meatballs, on grilled shrimp, baked salmon, chicken wings, or even as a drizzle over roasted veggies or a homemade cornbread casserole.

Storing Mango Habanero Sauce

Keep mango habanero sauce in a covered container in the refrigerator for up to a week. Make and freeze portions of mango habanero sauce in ice cube trays and pop out for stir fries, deviled eggs, or whip into an aioli as a dip or spread!

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Mango Habanero Sauce

Put a twist on the classic dipping sauce with this flavorful mango habanero sauce.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

• Add carrot, onion, and chiles to a food processor and pulse until chopped.

• Add the mango, garlic, salt, and honey. Process until smooth, about 2 minutes, scraping the sides as needed.

• Add the mango mixture to a small saucepan with vinegar and lime juice.

• Bring to a boil over medium high heat. Reduce the heat to a simmer (medium low) and simmer for 15 to 20 minutes or until thickened. Cool and refrigerate.

Safety Note: Habanero peppers contain oils that are very hot and can burn your skin or eyes, so use caution when working with them. I highly recommend wearing gloves when working with peppers (including jalapeno peppers) as the oils can be difficult to remove. Be mindful that the oils can also transfer to cutting boards, so use lots of hot, soapy water or wash them in the dishwasher.

Calories: 55 | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 594mg | Potassium: 190mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3159IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Sauce

Cuisine American

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Recipe adapted from Habanero Mango Hot Sauce.