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.
Caribbean Mango Habanero Hot Sauce
I'm bringing some island heat to your kitchen today, my friends! This Caribbean-Style Mango Habanero Hot Sauce is just what you need.
This hot sauce brings the perfect mix of fruity sweetness from ripe mangoes and a fiery kick from habanero peppers. Beware, it's seriously addictive stuff!
Inspired by bold Caribbean flavors, this one’s great on everything from grilled meats and seafood to tacos, pulled pork, and beyond.
Get your taste buds ready, because once you make this sauce, you’ll be pouring it on everything.
Let me show you how to make Caribbean Style Mango Habanero Hot Sauce.
Featured Reader Comment
"Amazing! I just made this about an hour ago and the mango makes this hot sauce taste so great and the habaneros made it perfectly hot. Bookmarked this recipe!! Thank you so much for sharing. I can still feel the heat on my lips 🙂" - Emmett
Caribbean Style Mango Habanero Hot Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Habanero Peppers. Nice and fiery with a fruity flavor.
- Fresh Mango. Fruity, sweet, brings the Caribbean flair.
- Onion.
- Garlic.
- Apple Cider Vinegar. You can also use white vinegar or red vinegar.
- Honey. For an extra touch of sweet and balance.
- Spices. Freshly ground cumin, allspice, ginger powder, salt.
- Water. For thinning the hot sauce. You can also use extra vinegar.
How to Make Caribbean-Style Mango-Habanero Hot Sauce
Add all ingredients to a food processor. Process until smooth.
Add to a large pan and bring to a boil. Reduce heat and simmer for 10 minutes to develop the flavors. Thin with water or extra vinegar, if needed, to your preferred consistency.
Cool then transfer to serving bottles.
Boom! Done! I hope you love it, my friends. Drizzle it over everything! This might become your new favorite hot sauce.
Recipe Tips & Notes
- If you’d like a milder hot sauce, core the habanero peppers, or replace some of the habaneros with milder sweet peppers.
- Check out my Video Recipe in the recipe card to follow along as I make it.
Serving Suggestions
Caribbean-style mango habanero hot sauce offers a piquant tropical twist to a variety of dishes. Here are some of my personal serving suggestions:
- Chicken and Pork. Drizzle over grilled chicken or pork chops for a sweet and spicy kick.
- Pulled Pork Tacos. Use as a topping for pulled pork tacos or Mexican carnitas along with your other toppings.
- Seafood. The combination of sweet and tropical heat is perfect for shrimp or fish. Drizzle it or use it as a dipping sauce.
- Fish Tacos. Add a zesty layer to baja-style fish tacos or my favorite fish tacos.
- Roasted Vegetables. Toss with roasted vegetables to add a spicy-sweet boost.
- Salad Dressings. Mix into vinaigrettes for salads.
- Dipping Sauce. Use as a dip for fries, nuggets, or finger foods for a vibrant spin.
- Cheese Pairings. Add a small bowl to your next cheese platter to please the spicy food lover.
Storage
How long will this hot sauce last? Caribbean Style Mango-Habanero hot sauce will last several months in the refrigerator. You can keep it out of the fridge, but fruit-based sauces don't last as long as hot sauce without fruit.
If you'd like to process this hot sauce for longer keeping, be sure the pH is below 4.6, which is considered shelf stable. I suggest home cooks shoot for 4.0 or lower to account for errors - 3.5 is recommended.
Get a pH Meter to measure acidity. The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Products
- Swing Top Glass Bottles, 8.5 Ounce - Set of 4
. Great for larger batches. - Hot Sauce Bottles, 5 Oz - 24 Pack. These are smaller woozy bottles most companies use.
. Great for larger batches.
. These are smaller woozy bottles most companies use.Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Related Recipes
- Bajan Hot Sauce. Taste the Caribbean heat of Barbados with this fiery hot sauce made with Scotch bonnet chilies.
- Sweet Habanero Chili Sauce
- Pineapple-Jalapeno Hot Sauce
- Ti-Malice - Haitian Creole Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
- Sweet Pepper Chili Sauce
- Hawaiian Chili Pepper Water
- Caribbean Chicken
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Caribbean-Style Mango-Habanero Hot Sauce Recipe
Ingredients
- 5 habanero peppers chopped
- 1 mango peeled and chopped
- 1 small white onion chopped (about 3/4 cup)
- 4 cloves garlic chopped
- ½ cup apple cider vinegar
- ¼ cup water
- 2 tablespoons honey
- ½ teaspoon allspice
- ¼ teaspoon cumin
- 1 teaspoon ginger powder
- 1 teaspoon salt
Instructions
- Add all ingredients to a food processor. Process until smooth.
- Add to a large pan and bring to a boil. Reduce heat and simmer for 10 minutes to develop the flavors. Thin with water or extra vinegar, if needed, to your preferred consistency.
- Cool then transfer to serving bottles.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 4/16/25 to include new photos and information. It was originally published on 9/2/16.
Cat says
Have you tried to can this hot sauce? I have a lot of habaneros and I would like to make a big batch! Thank you!
Mike Hultquist says
This can be canned, Cat, but check the pH. Shoot for 4.0 or lower for home canning with a water bath. You might need to add a bit more acid. Enjoy!!
Agnès says
It's a great starting point for varying tastes and flavors, and surprising the palates of even the most discerning palates.
I replace the water with fruit purée (especially very ripe mango or pineapple), which adds an extra touch of indulgence. It's ideal for recipes featuring white meat, fish, and shellfish. It adds a Caribbean touch that warms the heart and taste buds. I also recommend it for Asian dishes (popiahs, spring rolls, etc.).
miranda Conboy- williams says
Can I use dried peppers?
Mike H. says
Miranda, yes! I often make hot sauces with dried peppers - so good!
Paul:-) says
Hi Mike &Patty,
I’ve just made a version of this sauce using Papaya instead of Mango with the juice of 3 Limes. I upped the chilis to 10, half deribbed half not. I must say that it’s quite addictive!
Cheers again for such a good recipe
Paul:-)
Mike Hultquist says
Nice change up! Thanks, Paul.
macel leria says
can you substitute something like jalapeños or ricotos to cut down on the hot?
Mike Hultquist says
You sure can, Macel! Works great. Enjoy.
Karen says
This is my first time making hot sauce and my first year growing habaneros. This recipe is just what I was looking for! I have frozen mango chunks and am wondering what the equivalent would be for 1 fresh mango. Weight or measure. Thank you!
Mike H. says
Karen, it is about 1 to 1.5 cups of chopped mango or approximately 8-12 ounces by weight.