Mango-Habanero Hot Sauce
A spicy hot sauce recipe made with sweet mangos and fiery habanero peppers and other peppers. It’s time to spice things up!
This is the third recipe in a series demonstrating how you can make three different recipes from the exact same ingredients. Recently I made a Fresh Mango Salsa Recipe and, using the same ingredients made a cooked version of the salsa that was then processed into a smooth salsa – Fiery Mango Salsa.
Did you know that you can go a step further and add a bit more vinegar to the recipe, and/or strain the resulting hot sauce to achieve a hot sauce consistency that you prefer.
So yeah! Let’s get to making some hot sauce!
Making Mango-Habanero Hot Sauce – the Method
First, gather up your ingredients: mango, chili peppers, onion, tomatoes, garlic, cilantro, lime juice, red wine vinegar, and a bit of salt and pepper.
Just like making the Fiery Mango Salsa recipe, peel and chop the mango, then chop the peppers, onion, garlic and cilantro. All you need is a rough chop.
Pop everything into a blender or food processor and process them until the mixture is nice and smooth.
Like so.
Since we’re making a HOT SAUCE and not a salsa, you should process the mixture for longer to get it as thin and combined as possible. NOTE: If you feel the hot sauce is too thick, add in a bit more vinegar or water to help thin it out.
Next, add the ingredients to a pan and bring it to a quick boil. Reduce the heat and let the whole thing simmer for 20 minutes or so. Remove it from the heat and let it cool.
Adjust it to your personal taste with a bit of salt and pepper then let it cool completely.
Finally, you can strain the finished hot sauce through a sieve or a food mill to remove some of the pulp for a thinner version of the hot sauce. The choice is yours. You can discard that pulp or dehydrate it then grind it up to use as a homemade spice blend.
See How to Make Seasonings from Strained Hot Sauce Pulp.
Bottle it up and use as desired.
A few notes on making hot sauce.
Adjusting the Hot Sauce Heat Factor
If you’d like to dial back the heat level, skip the habanero pepper. You can also reduce or skip the serranos, and go with jalapeno peppers only. You’ll still get a nice kick from them.
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.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
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
. If you like the smaller bottles that most hot sauce makers use, here’s another link: Hot Sauce Bottles, 5 Oz – 24 Pack
.
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. LOL. I hope you find it helpful!
Check out more Hot Sauce Recipes.
Check out These Related Recipes:
- Fresh Mango Salsa
- Fiery Mango Salsa
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Mango-Habanero BBQ Sauce
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mango-Habanero Hot Sauce – Recipe
Ingredients
- 2 small mangos peeled and chopped
- 2 serrano peppers chopped
- 1 jalapeno pepper chopped
- 1 habanero pepper chopped
- 1 small sweet onion chopped
- 2 medium red tomatoes chopped
- 4 cloves garlic chopped
- ¼ cup chopped cilantro
- Juice from 1 lime
- 1/2 cup red wine vinegar or more for a thinner hot sauce
- Salt and pepper to taste
Instructions
- Add all of the ingredients to a food processor. Pulse the mixture several times until you achieve your desired consistency.
- Pour the mixture into a pan and bring it to a quick light boil. Reduce the heat and simmer for 20 minutes.
- If you would like a thinner sauce, add in a bit more vinegar, about a 1/4 cup at a time, to achieve your desired consistency.
- Cool, then strain, if desired, or leave it as a thicker hot sauce. Store in the refrigerator in airtight containers. The flavors will develop the longer you let it sit.
Notes
Heat Factor: Hot. You can reduce the overall heat by omitting the habanero pepper. Like some EXTRA heat? Toss in an additional habanero. You can also STRAIN this hot sauce to remove some of the pulp for a much thinner hot sauce. The pulp can be discarded or dehydrated then ground to make a homemade seasoning blend.
Nutrition
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My first ever venture into making hot sauce. Used scotch bonnets, instead of habaneros (habaneros weren’t available), and was maybe a bit too sparing with the seeds, but the flavour was out of this world!!! Really looking forward to making a second batch, and pumping up the heat a little, this coming weekend. Thanks Mike – you’re a superstar!!! Just a shame I can’t rate this with any more than five stars. 🙂
Excellent, Ash! Great to hear! I’m super happy you enjoyed the sauce. This is a popular one for sure! Happy sauce making!!!
I just came across your site and I love it. Great information and ideas.
Being a new lover of hot sauce I have been experimenting with several different varieties of peppers and creating my own recipes. I recently created a similar sauce using Chocolate Habanero peppers grown from my own garden. I incorporated some of my favourite mid-Eastern spices as well and it was amazing.
Sweet from the mango, earthy and nutty from the chocolate habanero peppers combined with cumin, allspice and some other secret ingredients produced a wonderfully flavourful and spicy sauce.
Sounds wonderful, Robert!
Getting into hot sauces and so happy I found your site. I find homemade dishes are always best. If I cannot find Serrano peppers, what can I substitute with?
Thanks, Jason. I agree. Jalapenos are the best commonly found sub, though not as hot. Cayenne is a good heat equivalent. Try a mix of them.
Oh YES! perfect combo of flavour and heat. Thanks!
I agree, Margo! I love this flavor combo! SO GOOD on so many things.
ohhhh this one is a real beauty, i love it !!! thanks for this mate, i grow some real intense chilies and ive actually made quite a few of your sauce recipes, they are all so good, this one though, this one is reeeeal special.
Thanks, Rick! Love to hear it.
Another beauty 😉
Could someone tell me how I dehydrate the pulp?
Thanks, Chris! Here is a post on how to dehydrate hot sauce pulp to make seasonings: https://www.chilipeppermadness.com/recipes/seasonings-from-hot-sauce-pulp/. I hope this helps! Works GREAT!
This one has a real nice flavor right out of the pot. After I let it sit a few days, it really came together. Bottling more of this for the future.
Thanks, Damien. Super happy you enjoyed it!
The recipe is confusing, in the video are more ingredients that aren’t listed before and viceversa. Please, if the video is right, list the quantities
Maria, this is my error. That video belongs with a different recipe, listed here: Caribbean-Style Mango Habanero Hot Sauce (https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/caribbean-style-mango-habanero-hot-sauce-video). Check that one out for quantities, etc, or just follow the recipe on this page for the hot sauce photoed.
Hi, I can’t find fresh Habaneros anywhere, can I use rehydrated ones instead? ????????????
Absolutely, Craig. Just rehydrate them before using. I make hot sauces from dried pods all the time. Let me know how it turns out for you! See my post: How to Rehydrate Dried Chili Peppers.
Ok , for my first Hot Sauce I am goin to try the Mango Habanaro. To Ferment this would I add mango s and tomatoes to the fermentation ?
John, you can ferment them together if you’d like. I did not ferment for this particular recipe, but yes, you can. Let me know how it turns out for you.
Good stuff here.
Thanks, Larry!
I had added some ghost pepper sauce to spice it up due to me probably adding too much mangos and onions. It is a great recipe. I will make it again but add garlic instead of onion.
I dehydrated the pulp and seeds and this recipe is great as a seasoning. I bought your book on dehydrating peppers, etc. and I’m loving it. Thanks Mike for sharing your passion.
Thanks, Scott! I appreciate it! Awesome that you got a good seasoning out of it, too.
This is confusing. You say this sauce keeps months on your FAQ, while on recipe notes you say “use within a week”. I’m sure it is the former instead of the latter, right?
Frank, yes, sorry for the confusion. I updated that info. This sauce will last a few months in the fridge easily.