Chili Pepper Madness

September 02, 2016

Caribbean-Style Mango-Habanero Hot Sauce - Video

Caribbean-Style Mango-Habanero Hot Sauce – Recipe Caribbean-Style Mango-Habanero Hot Sauce – Recipe

Homemade hot sauce! We're going Caribbean with this recipe, bringing in flaming habanero peppers, velvety mango, vinegar, honey, allspice and more. Drizzle it over chicken, shrimp or fish. Love it. It's a way of life.

Not gonna lie. I'm kind of hooked on this sauce. I JUST made it and it's half gone already. Dang. Guess I'll have to run out and buy another mango. No worries about the habanero peppers, though, because our habanero plants are producing like crazy now! BIG WIN! Throwing my hands in the air and dancing sort of win. Bragging about my garden again, my friends, so please excuse me. I can't help it. I get so happy this time of year with all the fresh produce, particularly chili peppers, popping out of the garden.

Preserving will very soon be upon us, but for now, I am having ZERO problem keeping up with the pace of the garden. Mostly because of recipes like this. Caribbean-Style Mango-Habanero Hot Sauce. It is quite delicious and you'll need to make a couple extra batches, methinks.

Caribbean-Style Mango-Habanero Hot Sauce – Recipe

I mean, just look at it. Gorgeous, right? Absorb the vibrant color, the brightness of the orangey-yellow sauce in the bottle and the extras in the jar. Calling out to you. Begging to be eaten. Do you hear it? Hot sauce talks to me more than fresh produce. All those voices collected into a single bottle, singing together. Hot sauces are an ideal way to use up your garden ingredients. So many possible iterations to play with. This particular recipe uses habanero peppers and mango as the primary ingredients. Unfortunately, we are unable to grow mangoes around here, but if we could, I totally would. Round out the body and flavor of the hot sauce with garlic and onion, then flavor it up with a medly of seasonings, including allspice, ginger, cumin and sweet honey. And tangy apple cider vinegar, of course.

Caribbean Style Mango Habanero Hot Sauce Recipe3

It's slightly thick, but you can thin it out by either incorporating more vinegar or adding a bit of water to the mix. Or, strain it and discard some of the solids. You can serve this on pretty much anything, but for me it's ideal over pork, chicken or seafood, particularly shrimp or white fish. Or PORK! Just the other day I whipped up some quick pulled pork tacos for lunch with diced tomatoes and used this hot sauce to smother them. We didn't need anything else. The pork was great, but the hot sauce became the star. I love the mixture of ingredients. Cooks up super quick!

We have a video of the recipe below so you can see how it is made. Time to get cooking! Bring on the hot sauce!

Patty's Perspective: THIS is the BOMB. It's so versatile. It's definitely a hot sauce, but I think you can serve this as a salsa if you wanted. I would eat it on anything and would use it all the time if Mike wasn't cooking up all sorts of great stuff so often. I'll have to ask him to make more.

Here are some answers to the most common questions I get about this and other hot sauce recipes:

How long will this sauce keep? It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. I have not measured the ph of this sauce, but I won't have it around very long anyway. If you're concerned, add more vinegar to lower the ph.

Where'd you get that sauce bottle? I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.

Can I process this hot sauce for longer storage? Absolutely. Just be sure to use proper canning/jarring safety procedures.

What should I do with hot sauce? Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!

Caribbean-Style Mango-Habanero Hot Sauce – Recipe


  • 5 habanero peppers, chopped
  • 1 mango, peeled and chopped
  • 1 white onion, chopped
  • 4 cloves garlic, chopped
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 2 tablespoons honey
  • ¼ teaspoon cumin
  • ½ teaspoon allspice
  • 1 teaspoon ginger powder
  • 1 teaspoon salt

Cooking Directions

  1. Add all ingredients to a food processor. Process until smooth.
  2. Add to a large pan and bring to a boil. Reduce heat and simmer for 10 minutes.
  3. Cool then transfer to serving bottles.

Makes about 2 cups.

Caribbean-Style Mango-Habanero Hot Sauce - Recipe

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  • Comment Link Michael October 14, 2017 posted by Michael

    Is there a way to determine how many scoville units this sauce has? Habaneros are supposed to be from 100,000 - 350,000, and there are five of them. Does it stack? I would think so, since capsaicin concentration increases. But there's also a dilution factor, too. Does anyone know a good way to kinda ballpark the intensity of a hot sauce? I want to make a bunch and label their relative intensities.

    REPLY: Michael, the overall sauce will still be the same SHU. It does not stack. The thing is, you only need a little to notice the heat. -- Mike from Chili Pepper Madness.

  • Comment Link EZ October 08, 2017 posted by EZ

    I like to reuse the swing top bottles that Grolsch beer comes in for bottling hot sauce. They are 16 oz and green, not clear. If you don't like drinking beer they are sold used and empty on EBAY.

  • Comment Link Yeremis August 29, 2017 posted by Yeremis

    Why does it need to be cooked?

    REPLY: The flavors are much more developed this way. -- Mike from Chili Pepper Madness.

  • Comment Link John July 23, 2017 posted by John

    I put my own spin ont the sauce. I added 6 ghost pepper with it. It kicked up a few notches.

  • Comment Link Joanie June 01, 2017 posted by Joanie

    Beautiful salsa ! Wonderful taste,

  • Comment Link Marie February 20, 2017 posted by Marie

    I just made it today and it was phenomenal! I must say I replaced the powdered ginger with fresh ginger, and replaced some of the garlic with garlic powder (I only had 2 cloves). Also, I added a pinch more allspice. It's soooo gooooood I want to put this sauce everywhere! Just spicy enough, not too much (but still really strong!). Super nice. Thanks for the recipe! I think next time, I'll try adding some lime juice too, and maybe remove a little vinegar to balance it out. I think it could really work well!

  • Comment Link Per Nielsen October 07, 2016 posted by Per Nielsen

    Can I blevnd it instead of putting it in a food processor, coz I don't have one ?

    REPLY: Per, yes, a blender will work just fine. -- Mike from Chili Pepper Madness.

  • Comment Link Sue October 03, 2016 posted by Sue

    This sauce rocks! The layers of flavor are fabulous. I also sautéed the garlic and onions. I grew the habaneros and a friend visiting from Florida gave me mangos from her tree.
    I want to ship her some bottles--is this safe unrefrigerated for a couple days?

    REPLY: Sue, I would think it would be OK if properly sealed. You might want to do a waterbath with a proper seal to ensure safety for food shipping. -- Mike from Chili Pepper Madness.

  • Comment Link Kathie October 02, 2016 posted by Kathie

    Can I can it?

    REPLY: Kathie, yes, just be sure to follow all proper canning procedures. If you're going to bottle/jar it and use the waterbath method, be sure to check the ph level. -- Mike from Chili Pepper Madness.

  • Comment Link Mike C September 12, 2016 posted by Mike C

    Ok, wow! This sauce is just awesome! Subtle Caribbean flavours with a great heat and fruity kick.

    I didn't follow the recipe exactly but I wasn't too far off - I used tinned mango as I couldn't get fresh, fresh ginger as I didn't have ground, the mango syrup from the tin as I didn't have honey and I fried my onion and garlic as I didn't want any harsh onion / garlic flavours. I also used dried Orange Habaneros as, well, getting proper chillies in the UK is difficult.

    This isn't an "everyday" or "all purpose" sauce, like Sriracha as it's so fruity but regardless, as a speciality sauce, it's just stunning, if I brought this from the store, I'd be raving about it.

    Mike, thanks so much for putting this site and recipes together, what an amazing resource. This is the second of your sauces that I've tried, I going to have to work my way through all of them!

    REPLY: That's great, Mike! Glad to have inspired you. -- Mike from Chili Pepper Madness.

  • Comment Link Jim September 05, 2016 posted by Jim

    How long can the sauce be saved?

    REPLY: Jim, this sauce has a lot of vinegar in it so it should last quite a while. -- Mike from Chili Pepper Madness.

  • Comment Link Stevo Butkevich September 03, 2016 posted by Stevo Butkevich

    Looks great. Heat and color. Come alive. I have 16 habanaro and scotch bonnet plants ready for picking. Grew them in black 5 gallon planters. What an explosion.Wanted to send you picks. Cheers Stevo

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US


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