Get ready to turn up the heat! This sweet and spicy Mango Habanero Hot Sauce blends fiery habaneros with juicy mango for a bold, addictive flavor. It’s easy to make and perfect for drizzling on everything!
Prep Time: 15 minutes.
Cook Time: 45 minutes
How Many Servings?
2 cups
This Mango Habanero Hot Sauce is my favorite way to turn up the heat, with a tropical twist! Made with fresh mango, garlic, vinegar, and fiery habanero peppers, this bold hot sauce is sweet, spicy, and full of flavor.
This recipe came straight from my garden, where I had a rainbow of peppers: jalapeños, serranos, Anaheims, banana peppers… and of course, the spicy star—habaneros. Their intense heat and fruity flavor were the perfect match for juicy mango.
I love adding cinnamon to balance the sweet and spicy kick. The result? A hot sauce that’s bright, bold, and surprisingly addictive. Use it on grilled meats, tacos, grain bowls—or drizzle it over eggs for a fiery wake-up call!
Ingredients You’ll Need
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Habanero peppers – Bring the heat! Keep the seeds for more spice, or remove some for a milder kick.
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Fresh mango – Adds tropical sweetness and creaminess. Pineapple also works beautifully.
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Sweet onion – Balances out the heat with a mellow flavor.
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Garlic cloves – Add bold, savory depth.
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Vinegar – Distilled white or apple cider vinegar works well for tang and preservation.
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Honey – Natural sweetness that balances the spice. Sugar is a good swap if preferred.
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Kosher salt – Enhances all the other flavors.
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Grapeseed oil – Adds smoothness and richness. You can also use avocado oil, light olive oil, or even sunflower oil—just choose one with a neutral flavor so it doesn’t overpower the mango and habanero.
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Lemon juice – Brightens up the sauce.
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Cinnamon sticks (optional) – Adds a warm, earthy layer for a unique twist.
Safety Tips for Making Mango Habanero Hot Sauce
Habanero peppers are hot—like, seriously hot. When working with them, take a few precautions to stay safe:
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Wear gloves when handling the peppers. Even a quick touch can leave your skin burning.
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Ventilate your kitchen. Charred habaneros release fumes that can sting your eyes and throat.
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Consider a mask while charring or blending, especially if you’re sensitive to spice fumes.
A little story from my kitchen… I once forgot to change gloves mid-recipe, touched my lips, and instantly regretted it! Even just inhaling the steam while blending had me coughing. So yes—respect the habanero!
How to Use Mango Habanero Hot Sauce
This sauce isn’t just hot—it’s bright, fruity, and packed with flavor. Here are some of my favorite ways to use it:
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Grilled meats – Especially pork, chicken, or steak. It adds an incredible contrast.
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Eggs – Scrambled, poached, or in a breakfast burrito.
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Mac & cheese – Stir in a spoonful for a sweet-spicy kick.
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Tacos or grain bowls – Drizzle over for a fiery finish.
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Cheese boards – Add a small dish for adventurous dipping.
Want It Milder? Here’s How to Dilute It
Behold the fiery glory of our homemade Mango Habanero Hot Sauce, perfectly bottled and ready to spice up your dishes!
Not everyone loves a fiery burn—and that’s okay! You can mellow out this sauce without losing the flavor.
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Add acidity: Mix in more vinegar or lemon juice to balance the heat and add tang.
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Sweeten it: A little extra honey can soften the fire and enhance the mango-cinnamon flavor.
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Strain the seeds: If you haven’t already, removing the pepper seeds before blending will cut down the burn.
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Start small, taste as you go, and adjust to your spice comfort zone!
Step-by-Step Instructions
Char the Veggies
Garlic: About 4 minutes
Onion: About 10 minutes
Habaneros: About 15 minutes
Remove each ingredient as it’s ready and set aside to cool slightly.
Sauté the Flavor Base
Sauté for 3–4 minutes to bring out the sweetness and deepen the flavors.
Simmer & Build Flavor
Next, pour in the vinegar and bring the mixture to a gentle boil.
Reduce the heat and simmer for 25 minutes, or until everything is soft and the flavors are deeply blended.
Blend & Strain
Once cooled, discard the cinnamon sticks and transfer the mixture to a blender.
Blend until completely smooth and creamy. Taste and adjust sweetness or acidity if needed.
Strain the hot sauce through a fine mesh sieve to remove any remaining solids for a silky-smooth finish.
Bottle & Store
Seal tightly and store it in the refrigerator for up to 3 months.
The flavor gets even better after a few days, so let it sit if you can resist digging in right away!
This Mango Habanero Hot Sauce is a flavor revelation. Blending the intense heat of habanero peppers with the natural sweetness of mangoes and a hint of warm cinnamon, this sauce is not just hot; it’s an experience.
Prep Time: 15 minutes.
Cook Time: 45 minutes
How Many Servings?
2 cups
Ingredients:
| 20 Habaneros (washed stem out, and some I took the seeds out) | |
| 2 cups distilled vinegar 5%. (Feel free to use apple cider vinegar. It will give the sauce more of a fruity flavor) | |
| 3 tablespoons honey (You could use sugar, use more if you want more sweetness.) | |
| 1 tablespoon kosher salt | |
| 1 sweet onion (cut into halves) | |
| 10 garlic cloves | |
| 1 large mango (cut into large chunks, you can also use pineapple) | |
| 2 tablespoons grape seeds oil | |
| ½ lemon juice | |
| 2 sticks cinnamon (optional) |
Preparation
Heat a cast-iron pan over medium-high heat. Add the halved onion, habanero peppers, and garlic cloves. Char them on all sides until nicely blistered and golden: Garlic: About 4 minutes Onion: About 10 minutes Habaneros: About 15 minutes Remove each ingredient as it’s ready and set aside to cool slightly.
In a separate pot, heat 2 tablespoons of grapeseed oil over medium heat. Add the charred habanero peppers, onions, and garlic, followed by the chunks of fresh mango. Sauté for 3–4 minutes to bring out the sweetness and deepen the flavors.
Add the cinnamon sticks, honey, and kosher salt to the pot. Stir continuously for about 3 minutes to combine and coat everything well. Next, pour in the vinegar and bring the mixture to a gentle boil. Reduce the heat and simmer for 25 minutes, or until everything is soft and the flavors are deeply blended.
Remove the pot from the heat and let the mixture cool to room temperature. Once cooled, discard the cinnamon sticks and transfer the mixture to a blender. Blend until completely smooth and creamy. Taste and adjust sweetness or acidity if needed. Strain the hot sauce through a fine mesh sieve to remove any remaining solids for a silky-smooth finish.
Pour the finished hot sauce into a clean, sanitized glass bottle or jar. Seal tightly and store it in the refrigerator for up to 3 months. The flavor gets even better after a few days, so let it sit if you can resist digging in right away!
Rana’s Notes!
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mac leriano grapeseed oil where i live, can i substitute olive oil?
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Rana Madanat
Hi Mac, For a more neutral oil, I recommend avocado oil or canola oil. Both have a subtle flavor, making them good alternatives for grapeseed oil. Olive oil has a distinct flavor profile that can noticeably alter the taste of Habanero sauce. Thank you! Make sure you wear a mask, please!
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If you brave the heat and try this fiery Mango Habanero Hot Sauce, I would love to hear about your culinary adventure! Leave us a comment below, sharing your thoughts, tweaks, and how you enjoyed this flavor bomb.