You can feel the buzz right now…mango hot sauce making is trending. More and more people are asking how to make mango hot sauce as they’re going on mango hot sauce making sprees! Mango hot sauce is among the most popular hot sauces in the world. It’s also one of the easiest to make, and once you get past the peeling and seeding part, it’s almost impossible to mess up (I know this from experience)!
MANGO HABANERO HOT SAUCE
Lots of mangos here lately so I made a batch of fiery Mango Habanero Hot Sauce!
It’s got loads of sweet zip and you’ll only need a drop or two to charge up your favorite dishes.
HOW TO MAKE MANGO HABANERO HOT SAUCE
Yes, Habaneros have fruity undertones and that makes them a good dance partner for Mangos, but it’s really the heat of the Habanero that we’re after.
Have you used these little orange beauties before?
If not then be sure to use caution when chopping them up. Habaneros are significantly hotter than Jalapenos and you definitely don’t want to be touching your eyes or nose after handling them.
You can use gloves if you want, but I use my hands knowing that a thorough handwashing is on the horizon.
You’ll usually find Habaneros next to the Jalapenos in the produce section — try to buy the ones that have taut skin.
You’ll also need a single cup of chopped mango for this recipe.
That usually equates to a single, large mango, but two smaller ones will do the job too.
I find it easiest to slice off the cheeks of the mango first, leaving a middle sliver that contains the awkward pit.
Then I usually score the cheeks like an avocado and slice off the squared bits with a knife.
For the middle sliver you can remove the skin and then slice off any juicy mango bits that surround the pit.
Start by cooking a roughly chopped onion and 2 whole, peeled garlic cloves in some oil over medium heat.
Once the onion is starting to brown we’ll add:
6 Habanero peppers, rinsed and de-stemmed
1 cup chopped mango
1″ piece of peeled ginger
3/4 cup white vinegar
1/2 cup water
1/2 teaspoon salt
Let this simmer for a couple minutes and then add everything to a blender or food processor.
And now give it a taste — but only a small one as there are six Habaneros in that blender
It should be fireball tangy with some sweet mango shining through the heat.
Habaneros can vary based on growing conditions — if it seems like their heat is covering up the mango then feel free to add a bit more chopped mango. I’ve had to do that in the past, but a single cup was perfect for this batch.
This Mango Habanero Hot Sauce is great final topper for seafood and Fish Tacos, but feel free to experiment as it is quite versatile.
Zesty Mango Habanero Hot Sauce
This is the hot sauce we’ve been swooning over for months now and could hardly wait to share with you all! It’s adapted from the Mango Habanero Hot Sauce from the Afro-Vegan cookbook by Bryant Terry (a book we’re huge fans of!). We love the original recipe and have been paring it down for ease without sacrificing on heat.
If you love hot sauce and mangoes, this is a must-try. The color is vibrant, the flavor is a delicate balance of spicy, sweet, and tart, and it’s so versatile and delicious on just about everything (plantains anyone?). Plus, it comes together in 25 minutes with just 8 simple ingredients. Let’s make hot sauce!
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Origins of Mango Hot Sauce
Hot sauce is enjoyed around the world, and many different variations exist. But the common ingredient in them all? Chili peppers — which have been around for more than 6,000 years in Mexico and Central and South America.
But who came up with the genius idea of combining sweet mangoes with spicy peppers? Our search didn’t result in a clear answer, but mango in hot sauce seems to be common in the Caribbean, particularly in Jamaica and Belize.
How to Make Mango Habanero Hot Sauce
This hot sauce begins with sautéing onion and cumin seeds in water until the onions are tender and the seeds fragrant.
Next come the garlic and habaneros for mega flavor and heat, plus all of their health perks!
Capsaicin is the compound in habaneros (and other chili peppers) that makes them HOT! It’s been shown to be a pain reliever, antioxidant, anti-inflammatory, promoter of beneficial gut microbes, and more. One study even found those who consumed spicy foods 6-7 days per week had a 14% lower risk of death. Give mama some peppers!
But capsaicin is irritating to the skin and eyes, so wear kitchen gloves or wash your hands thoroughly and avoid touching your face after chopping hot peppers.
Once we’ve gotten the pepper chopping out of the way, we’re ready for the remaining ingredients: lime juice and zest, sweet mango to balance the heat, salt and vinegar for hot sauce classics, and water to help it blend.
Blend it all up and you’ve got hot sauce! You can give it a taste (careful, it’s spicy!) and balance the heat with a little maple syrup, if needed. Keep in mind it will also mellow out a bit after a day or two. When using a ripe, sweet mango, we find it doesn’t need the maple syrup.
We hope you LOVE this mango habanero hot sauce! It’s:
Mango Hot Sauce
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
Everyone has a favorite hot sauce. Perhaps it’s Tabasco or Cholula. But if every once in a while, you need something a bit more flavorful, fruity, and homemade, this is the perfect hot sauce for you.
Diced mango is combined with spicy habanero peppers and ginger for a perky sauce. It’s fantastic with chips, but don’t be afraid to serve it on freshly grilled fish or chicken. Perfect on tacos, homemade enchiladas, and nachos. I’ve even used it in making variations of bloody marys to give them a curiously tropical kick.
If you want it extra spicy, feel free to leave the seeds and ribs in the pepper or even use more than one. Just remember that you still want it to be edible.
Mango-wise, Champagne/Ataulfo mangoes seem to work best. These bright yellow, smaller mangoes were given the name Champagne mangoes partially for marketing purposes, and also for their perky flavor. The taste is sweet and creamy with a firm flesh that is excellent grilled, roasted, or served straight. Ataulfos have a small seed, which gives them a high flesh to seed ratio. They’re generally available in markets March through July and generally come from Mexico.
Kent mangoes also work well. Developed in Florida in the 1940s, Kents are ideal mangoes for juicing. The mango is dark green with the occasional red blush and develops yellow undertones when ripe. This mango is popular in Mexico, Ecuador, and Peru. It has two growing seasons and is available in late winter and throughout summer. It due to the juice level that this mango will help increase the amount of sauce that you get out of the recipe.
This sauce will keep in the fridge for a few weeks in a bottle. However, feel free to gift it out to friends and family who will surely ask for more.
- 3 mangoes, peeled and diced
- 2 cloves garlic, minced
- 1 habanero pepper, diced, seeds and ribs discarded
- 3 tablespoons apple cider vinegar
- 1 tablespoon minced ginger
- 1 tablespoon lime juice, freshly squeezed, from 1 lime
- 1 tablespoon orange juice
- 1/2 teaspoon salt
Steps to Make It
- Gather the ingredients.
- Place all of the ingredients into a saucepan and bring to a simmer at medium heat. Cook for 5 minutes.
- Place the ingredients in a blender and blend together being careful of the steam so that it doesn’t blow the lid off.
- Transfer to a sealed container and store in the refrigerator.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- Use rice vinegar if you prefer.