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.
Paul Kempest says
This is great on chicken. Breaded or not.
Mike H. says
Yum. Enjoy!
John says
Just made a double batch today, first time trying any of your recipes! I didn't have honey, so I subbed in Agave syrup. Absolutely fantastic!!! Waiting for it to cool, and I just keep eating it by the spoonful!
Mike Hultquist says
Boom! Glad you enjoyed it, John! I appreciate the comments. I hope you find many more recipes you love. Cheers!
Kozmo Bates says
Hi Mike. Thanks for this. Love the heat, as usual. I used to do something like this but with coconut flakes. I can't find that recipe now. Do you use coconut flakes in any of your hot sauces?
thanks / Kozmo
Mike Hultquist says
Kozmo, you can use coconut flakes, absolutely. I would try to grind them down a bit before using, and be sure to process the sauce to break up any extra texture. Great flavor add, though. Enjoy!!
Glenn Heard says
I have tons of Ghost peppers, would love to try this with them, how many peppers would you suggest in the recipe?
Mike Hultquist says
I would say 5, since there are 5 habaneros used, but you can use fewer if you're concerned about the heat. Enjoy!
Janice says
Question: My habaneros aren't ripe, could I use Thai or cayenne peppers? Or both? How many would you suggest I use? I have not made this yet but will give you a 5 rating for all the recipes I have made.
Mike Hultquist says
Hi, Janice. Yes, you can use those instead. I suggest 6-7 cayenne or 8-10 Thai peppers for this, though you can use more. It's a pretty forgiving recipe with the amount of peppers. I hope you enjoy it.
Emmett G says
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 🙂
Mike H. says
Haha, yet such a pleasant feeling, huh?! Enjoy!
Simon L says
hello, can I freeze this recipe like ice cubes en use them as I need?
thanks!
Mike Hultquist says
You sure can, Simon. It freezes great! Enjoy!
Amal says
I just made a Caribbean hot sauce using the resopy found here. I could not find Habanero Chili so used local hot Chili called Labuyo in the Philippines. I blended Chili,onion garlic,mango,cumin,salt,sugar,tamarind juice, ginger, etc.and cooked in a wok to evaporate some water to make it thick. It turned out very well so thank you for the resopy. I will make some more in the future and have shared my resopy with my children in Australia and the USA.
Mike Hultquist says
Glad you enjoyed it, Amal. Thank you for sharing your version.
Paul:-) says
Hi Mike & Patty,
I have just made this using 10 red Habaneros (deseeded) and I absolutely love it. It’s the first time that I’ve used Habaneros and to be honest I don’t know why it’s taken so long for me try them. Yes, it’s hot but not as hot as I was expecting so it looks like I’ve climbed another rung of the chilli ladder!
I just have to hope that my plants produce some fruits as this year we’ve had a typically British summer. Wet and windy!
Thanks again for your recipes,
Paul:-)
Mike Hultquist says
Great! Another winner for you. Glad you like it, Paul. I hope you keep finding recipes you enjoy.
Joseph says
This was my first venture into making hot sauce of any kind, it was very fun and came out perfectly. I used a homegrown mango, a type that is more juicy/softer than most, so it made the consistency more liquid which was welcome. Looking forward to making a lot more things like this.
Mike Hultquist says
Great, Joseph! I love to hear it! Happy hot sauce making moving forward!
David says
Hey again Mike, this is David
Just made hot sauce for the very first time using this recipe and it tastes great and was really simple to do. They look very nice in the 5 ounce bottles I bought off Amazon that you recommended. I have a small question though. I ended up having to use more than a ½ cup apple cider vinegar and ¼ cup water because even after pulsing in the food processor and getting that smoothness down. It was still very thick. So I ended up having to use a extra Tablespoon of both for each one. Which helped me bottled it faster and put it in the fridge. But even with the extra tablespoon of vinegar and water, once it stayed in the fridge for a couple of days, it ended up being still ended up being thick like a apple sauce. I wanted to ask if that thickness was normal for this particular recipe due to the mangos or if it was something on my part? Was still very delicious either way, I use it for my fish and french fries.
Mike Hultquist says
Hi, David. Thanks. Glad you enjoyed it. Yes, this is a thicker sauce, and you'll get that with fruits, particularly if you don't strain. Also, the colder temp of the fridge will thicken/harden it a touch. The good thing is, hot sauce recipes are very easy to adjust with more vinegar, citrus, or even a bit of water, as you've done.
Jesse says
How poorly would this sauce taste if the habanero was cut to make it less spicy? I know habs have a very specific flavour profile but I'm not sure of the potency. I have a a tendency to hiccup even though I like spicy flavoured food. Apart from using less habs, adding more mango or using some habanadas (which I don't have), what is they best way to make this sauce fully flavoured with moderate heat levels?
Mike Hultquist says
Jesse, you can easily sub in other milder peppers, either for all or some of the habaneros. It would still taste great if you used sweet peppers. Let me know how it turns out for you!