Caribbean-Style Mango-Habanero Hot Sauce – Video
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.
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.
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.
Check out my other Hot Sauce Recipes, too.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
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. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
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
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. I hope you find it helpful!
Check out These Related Recipes:
- 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
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.
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.
- 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
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Add all ingredients to a food processor. Process until smooth.
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Add to a large pan and bring to a boil. Reduce heat and simmer for 10 minutes.
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Cool then transfer to serving bottles.
Recipe Video
Makes about 2 cups.
Heat Factor: Hot. Scotch Bonnets have a good level of heat.
32 comments
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A great sauce. I grew Carolina Reapers and Cayenne, I used 1 reaper and 4 cayenes. The layers of flavour are great. Thanks so much. More to come.
Awesome, Brad! I love the addition of the Reaper. Nice.
Followed the ingredients and instructions, very easy and came out exactly as discribed. Hot and delicious, tangy, sweet sauce!
I even upped the number of peppers as I have an abundance which I need to use before they spoil.
Thanks for sharing and keep up the good work,
I love chilipeppermadness
I appreciate it, Richard. Glad you enjoyed it. See you around the site!
If i were to ferment this habanaro mango jerk sauce, would all ingredients ferment together?
Janet, if you want to ferment for this recipe, I would just ferment the peppers or you can ferment the first 4 ingredients. See this link for How to Ferment Chili Peppers.
This sauce is great but VERY hot. I love mango habanero sauce, but in the future I would probably half the amount of habaneros to bring it down from an extremely hot spice level.
Oh yes, habaneros have a very nice (HOT) heat level, as indicated in the recipe notes. Thanks, Sarah!
Hi!
I simply Love your recipe!
can I substitute distilled vinegar for the apple cider?
Would you mind giving some substitute ingredients if possible in the future .
Keep up the good work
Luz, yes, you can use distilled vinegar instead. No problem at all!
Can someone please explain how long to process for in a water bath to make this safe?? Leaving instructions stating “just process according to canning” isn’t helpful. How long for? Is there enough acidity in it?
Jenny, refer to this page for proper canning/jarring procedures: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/. Note that acidity is discussed in the post, and you should always measure your ph if you’re going to process the hot sauce. It’s best under 4.0 for home use. This particular sauce was about 3.5 when I measured it, but be sure to measure your own.
Really quick and easy to make but full of awesome flavor. Going to be a crowd pleaser come Christmas time here in Australia.
That’s great, Chris! Thanks for sharing! I greatly appreciate it.
looks amazing!
Thanks!!
Sounds amazing!
I wonder if this sauce would be even more shelf stable if I partly replaced the apple cider vinegar with the pickling juice of my big jar of store-bought Jalapenos, since it has sodium benzoate in it? Also it is ofcourse infused with a nice jalapeno flavour. Sounds like a win to me.
I’m only in doubt about maybe mixing both apple cider and the pickling juice for flavour.. would that taste weird? should I just omit the apple cider completely?
You can certainly try it, Frank. I don’t believe it would be any MORE shelf stable, and I’m not sure how it would be affected as the brine would be already used, heated/processed, etc, but for a short term sauce solution, I’m sure it would work. It might be a nice flavor infusion. If you try it, let me know how it turns out.
Finally made this. Had yellow Habs instead of orange, did 8, Substituted brown sugar for the honey, added some lime, pineapple and some crushed dried ghost pepper. It’s hot alright. Seems to be a slight bitter note to it. Could it be the dried ghost pepper? Or maybe the ginger powder, I know that it’s a bit older already. The bitterness is luckily fading a bit now. Awesome sauce.
Great, Franks! Glad you enjoyed it. Sometimes the SEEDS can be a bit bitter, so that is a possible source of it.
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.
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.
Why does it need to be cooked?
REPLY: The flavors are much more developed this way. — Mike from Chili Pepper Madness.
I put my own spin ont the sauce. I added 6 ghost pepper with it. It kicked up a few notches.
Beautiful salsa ! Wonderful taste,
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!
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.
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.
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.
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.
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.
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