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
- 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.
Edwina says
Sounds like a really good recipe and I'd love to make it for my sons. Only problem is, one of them can't stand chili sauces with vinegar in them! How can I make this recipe without it or can it be done??
Mike Hultquist says
Edwina, you can make any of my sauces without vinegar - sub in another liquid. However, vinegar is a preservative, so they won't last as long. Use them within the week or so. However, you CAN use citrus, which is acidic, so if you use something like lime or lemon juice, that will last much longer. Enjoy.
Paul says
I have made this sauce many times now, absolutely love it! So do the 30+ people that have tried it!!
Mike H. says
Haha, thank you, Paul. I appreciate it!
A.M. says
Thank you Mike, you and your work are a godsend! Used this recipe for a split double batch - one of habaneros, and one with ghost peppers.
Remarkable how different they are in taste - this is my second time cooking with ghosts, and I get a fiery, smoky almost burnt taste from them, even though they smell very sweet and fruity when fresh.
Also, highly recommend getting quality ACV - I recently got some raw unfiltered one from Trader Joe's, and it's worlds better than the filtered pasteurized variety.
Mike H. says
I appreciate your kind words, A.M. and glad that you are enjoying my recipes!
Gerry says
Killer one here mike great work
Mike Hultquist says
Thanks, Gerry!
Janice Mehler says
I just made this hot sauce from my first crop of scotch bonnets. I love the simplicity of the recipe - and the taste. I used it to flavor rice and beans for my vegan son. Yum!
Mike Hultquist says
Thanks so much, Janice! Glad you're enjoying it!
Jacqui says
Can this sauce be water bath canned?
Mike Hultquist says
You should be able to, Jacqui. Check the acidity to shoot for 3.5 or lower pH for home canning. Enjoy!
Maureen Dunbar says
Mike,
I have made this a couple of times for friends and they absolutely LOVE it !!!!
I have one question....how do prevent it from getting too thick when I hot water bath it for storing???
Mike Hultquist says
Thanks, Maureen. Sounds like you could use a bit more liquid to loosen it up a touch. A bit of vinegar or even just water can help. It will still thicken as it cools, so take that into consideration. I hope this helps.
Gerard Lafleche says
I love the recipe and the flavors. You definitely have a gift, Mike! Instead of water I substituted pineapple juice, not sure if it added acidity but you’re right it doesn’t need to last long in the fridge because it’s eaten up quickly!! Thanks for sharing your passion!
Mike Hultquist says
Thanks, Gerard! Pineapple juice is PERFECT for this! Very nice! I appreciate it.
Angel says
Suggestions on what to use in place of allspice as I don't have allspice in the cabinets.
Mike Hultquist says
Angel, you can try a mix of nutmeg, clove, and cinnamon. Or, just use a Jamaican Jerk blend for this. Works great! See my Jamaican Jerk Seasoning Recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-jamaican-jerk-seasoning/
Chris says
What is the ph of this recipe?
Mike H. says
Shoot for 3.5 or lower for home preserving, Chris. You may need to add in a bit more acid.
Fabio says
Been making this recipe for several years now. Started by using store bought habaneros, but eventually started growing them. Every year my garden real estate has more and more habanero plants just so I can make this sauce and gift it to friends. It’s fantastic. Just wish I could post a pic of the final version!
Mike Hultquist says
I love it, Fabio! That's great! I love that you're growing your own habaneros now. Excellent way to use them. Very happy you enjoy my recipe. I appreciate this.
Mandy says
OMG, I followed the recipe substituting peach for mango, no words… spicy, flavorful and intriguing. Several ideas popping in my mind to serve with! Thanks for posting!
Mike Hultquist says
Excellent! Thanks, Mandy! Very happy you enjoyed it.