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    Home » Recipes » Sauces

    Mango Habanero Hot Sauce Recipe

    Published: Jan 18, 2022 by Emily · This post may contain affiliate links.

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    Jump to Recipe Print Recipe

    This Mango Habanero Hot Sauce is so tangy, sweet, and spicy–it's the perfect condiment! Adjust to your spice level and serve this with tacos or on a Cilantro Rice bowl!

    hot sauce in a bottle with habanero pepper and chips.

    Alright, I'm not going to lie, I am a total baby when it comes to spicy food. I've been trying to work on it, and I have actually found some really great hot sauces with amazing flavor. So, I was inspired to make one!

    This habanero hot sauce is tamed by the sweetness of the mango. I added some sugar as well to balance it out, and I removed the seeds from the habanero. For all you heat-lovers, go ahead and leave in some seeds if you dare! Or reduce the sugar! Both of these will make this mango habanero sauce blow you away!

    This sauce would go great on some tacos, paired with an Avocado Sauce!

    Why you'll love this recipe

    • No cooking necessary - This recipe uses all raw ingredients! It couldn't be much easier.
    • Adjust the heat-level - If you LOVE spicy food, leave the seeds in one or two of the habanero peppers! You can also reduce the amount of sugar used in the recipe.
    • Sweet & Spicy - The sweet mango balances the heat from the peppers so well!

    What you need for this recipe

    Ingredients and Substitutions:

    ingredients with labels.
    • Mango - Use fresh mango with skin and seed removed, or use a mango purée.
    • Habanero Peppers - Raw habaneros de-stemmed and de-seeded, unless you choose to keep the seeds.
    • Rice Vinegar - Or white vinegar.
    • Orange Bell Pepper - I don't recommend substituting this with another pepper. You could use yellow or red if necessary, but it will change the color of the sauce significantly.
    • White Onion - Or yellow or sweet onion.
    • Garlic - Just 2 raw cloves. Don't go overboard as raw garlic can be quite pungent.
    • Lime Juice - Fresh squeezed when possible.
    • Sugar - Feel free to reduce the sugar amount if you really love the heat of the sauce.

    How to make this recipe

    Note: It is HIGHLY recommended to use gloves while handling habanero peppers. The oils from these peppers can stay on your skin even after washing, and you risk getting it in your eyes.

    Step 1: Prepare Ingredients

    Begin by giving half of a white onion a rough chop, juice the limes, and roughly chop the orange bell pepper (without the seeds).

    Peel and remove the seed from the mango. Use a food processor or blender to puree mango completely.

    Put gloves on. Use a sharp knife to remove the stem from the habanero peppers. Remove the seeds for a milder sauce.

    Try to keep the peppers mostly whole and intact, so that you know how many you are adding to the sauce.

    Step 2: Blend

    To a food processor or blender, add all of the ingredients except for the habaneros.

    Blend until smooth.

    • unblended ingredients in a cup.
    • blended hot sauce in a cup.

    Start by adding just one or two habaneros (with or without seeds). Blend, then taste.

    Add the remaining habaneros if you want more heat. Blend until smooth.

    Step 3: Finishing Touches

    Taste and adjust levels of spice, sugar, or salt accordingly.

    (Optional) You can run this sauce through a mesh strainer if you want a smoother sauce, but I found this to be mostly unnecessary.

    Serve on tacos, with rice bowls, or on a salad!

    spoon dripping the sauce in a cup.

    Expert Tips and Tricks

    • Be careful with the seeds! If you're not sure how spicy you can handle, always start slowly. If uncertain, try removing the seeds, setting them aside, and adding them slowly to your liking.
    • Feel free to add or remove some of the sugar. Adding more will tame the heat, removing some will make it spicier.
    • I do not recommend substituting the orange bell pepper. Switching it for another bell pepper color will result in a very different looking sauce.

    Recipe FAQs

    Is Mango Habanero really hot?

    This recipe is not particularly spicy as it is written, but it is easy to increase or decrease the heat-level!

    Is habanero spicier than jalapeno?

    According to the Scoville heat units, a habanero pepper is 100 times hotter than a jalapeño, with a SHU of 350,000

    How long does this last?

    When stored in an airtight container in the refrigerator, this sauce can last at least 2 weeks.

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    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    hot sauce on a spoon over a glass bowl.

    Mango Habanero Hot Sauce

    This Mango Habanero Hot Sauce is so tangy, sweet, and spicy–it's the perfect condiment! Adjust to your spice level and serve this with tacos or on a Cilantro Rice bowl!
    5 from 1 vote
    Print Pin Rate
    Course: Sauce
    Cuisine: American, Mexican
    Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Servings: 12 servings
    Calories: 25kcal
    Author: Emily

    Equipment

    • Food Processor or Blender
    • Sharp Knife

    Ingredients

    • ½ White Onion roughly chopped
    • 2 cloves Garlic
    • ½ cup Mango purée or 1 mango
    • 4 Habanero Peppers de-stemmed and (optional) de-seeded
    • ¼ cup Rice Vinegar
    • ¼ cup Lime juice 2 limes
    • 1 cup Orange bell pepper roughly chopped
    • ¼ cup Water
    • 3 tablespoon Sugar
    • 1 teaspoon Salt

    Instructions

    • Note: It is HIGHLY recommended to use gloves while handling habanero peppers. The oils from these peppers can stay on your skin even after washing, and you risk getting it in your eyes.
    • Begin by giving half of a white onion a rough chop, juice the limes, and roughly chop the orange bell pepper (without the seeds).
    • Peel and remove the seed from the mango. Use a food processor or blender to puree mango completely.
    • Put gloves on. Use a sharp knife to remove the stem from the habanero peppers. Remove the seeds for a milder sauce.
    • Try to keep the peppers mostly whole and intact, so that you know how many you are adding to the sauce.
    • To a food processor or blender, add all of the ingredients except for the habaneros.
    • Blend until smooth.
    • Start by adding just one or two habaneros (with or without seeds). Blend, then taste.
    • Add the remaining habaneros if you want more heat. Blend until smooth.
    • Taste and adjust levels of spice, sugar, or salt accordingly.
    • (Optional) You can run this sauce through a mesh strainer if you want a smoother sauce, but I found this to be mostly unnecessary.
    • Serve on tacos, with rice bowls, or on a salad!

    Nutrition

    Serving: 2 tbsps | Calories: 25kcal | Carbohydrates: 6.5g | Protein: 0.5g | Fat: 0.1g | Sodium: 196.8mg | Potassium: 108.4mg | Fiber: 0.5g | Sugar: 4.1g | Vitamin A: 7.6IU | Vitamin C: 113.1mg | Calcium: 1.6mg | Iron: 1.5mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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