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.
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
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.
Yana Frank says
Great hot sauce! My partner loves it!
Mike Hultquist says
Awesome!! Glad to hear it, Yana!
Ken says
can this be made with fermented ingredients?
can it be water bath canned for shelf storage?
Mike Hultquist says
Ken, yes, though check the acidity. You might need to add more vinegar. Shoot for a pH of 4.0 (3.5 preferred) or lower for shelf stable. Enjoy!
Brian Hooks says
Crazy easy great hot sauce. Ok it’s habanero so, yeah it’s hot! Bumper crop of gorgeous Halloween orange habaneros. My mangos weren’t quite ripe enough, and still came out great! Easy to adjust, 5 H to 1 M is pretty strong. Great recipe to have fun with. I made XXX & XX, bottling tomorrow to give to friends and family. Great recipe!
Mike H. says
Appreciate it, Brian. Enjoy!
Gavin Taylor says
Hi Mike, could I sub in frozen mango in this? Hard to get fresh where we live. Thanks!
Mike Hultquist says
Gavin, yes, it actually works nicely in this recipe. Enjoy!!
Jackson says
How many ounces does this recipe make
Mike Hultquist says
Jackson, the recipe makes about 2 cups, or 16 ounces. Enjoy!
John Langmaid says
How long will this last after making in terms of being shelf stable?
Mike Hultquist says
John, if you process it (water bath or pressure canning, and there is proper acidity of 4.0 pH or lower), it will last a year or longer on a shelf in a dark place, like a pantry. Once you open it, it will still last months, though best kept in the fridge due to the fruit content.
Anthony says
Really really delicious. I grew an abundance of Orange Habaneros and had no idea what to do with them. Thanks for this tasty recipe!
Mike Hultquist says
Glad to help, Anthony! Very happy you're enjoying it!
Allan says
Going to make this weekend. Is this acidic enough to can in a water bath canner?
Mike Hultquist says
Allan, I did not measure it, but it's likely very close. Best to check with a good pH meter. Shoot for 4.0 or lower (3.5 preferred). You can always add in a bit more vinegar.
Reema says
Just made this sauce and it is mind blowing! Thanks for the recipe. Didn’t have allspice so just made it without that. It’s delicious 😋
Mike Hultquist says
Yes!! Glad you enjoyed it, Reema! This is a super popular sauce here! YUM.
Kim L Callahan says
My son loves habaneros but isn't a fan of mangos.... would peaches work well?? Any other suggestions for the fruit?
Mike Hultquist says
Absolutely, Kim! Perfect for this. Enjoy!
Heather says
Can this recipe be canned?
Mike H. says
No, you should not. However, you can store bacon jam in an airtight container in the fridge for up to 2-4 weeks, or freeze it in smaller portions for up to 6 months.
Matt. says
Hello, Making this over the weekend so needed to
convert the US measurements.
Ingredients Converted to Metric:-
5 habanero peppers, chopped
1 mango, peeled and chopped
1 small white onion, chopped (about 180 ml)
4 cloves garlic, chopped
120 ml apple cider vinegar
60 ml water
30 ml honey
2.5 ml allspice
1.25 ml cumin
5 ml ginger powder
5 ml salt
Conversions ratio used:
1 cup ≈ 240 ml
1/2 cup ≈ 120 ml
1/4 cup ≈ 60 ml
1 tablespoon ≈ 15 ml
1 teaspoon ≈ 5 ml
1/2 teaspoon ≈ 2.5 ml
1/4 teaspoon ≈ 1.25 ml
Mike Lynch says
Soooo goood! Made my first batch yesterday. Used 2 cups frozen peaches from our last year's harvest instead of mango. Delicious on eggs... chicken sandwiches... etc! Thanks for your website!
Mike Hultquist says
Outstanding!! Peaches are GREAT here. Thanks for sharing this, Mike! I do appreciate it!