All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

6 June 2018

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.

Mango-Habanero Salsas - 2 versions

So yeah! Let’s get to making some hot sauce!

2 Bottles of Mango Habanero Hot Sauce - Nice and Spicy

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.

Mango-Habanero Hot Sauce Recipe Ingredients

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.

Processing the Ingredients
Fiery Mango-Habanero Hot Sauce – Just after the Ingredients are Processed

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:

Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.

Here is the Final Mango Habanero Hot Sauce - Nice and Spicy

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
Print Recipe
4.67 from 9 votes

Mango-Habanero Hot Sauce – Recipe

A spicy hot sauce recipe made with sweet mangos and fiery habanero peppers and other peppers. It’s time to spice things up!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: hot sauce, Main Course
Cuisine: American
Keyword: habanero, hot sauce, mango, recipe, spicy, video
Servings: 20
Calories: 20kcal


  • 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


  • 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.


Makes about 2.5 cups. 
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.


Calories: 20kcal | Carbohydrates: 4g | Sodium: 2mg | Potassium: 83mg | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 10.6mg | Calcium: 7mg | Iron: 0.1mg


  1. 5 stars
    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. 🙂

    1. Michael Hultquist - Chili Pepper Madness

      Excellent, Ash! Great to hear! I’m super happy you enjoyed the sauce. This is a popular one for sure! Happy sauce making!!!

  2. 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.

  3. 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?

    1. Michael Hultquist - Chili Pepper Madness

      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.

    1. Michael Hultquist - Chili Pepper Madness

      I agree, Margo! I love this flavor combo! SO GOOD on so many things.

  4. 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.

  5. 5 stars
    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.

  6. 3 stars
    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

  7. Hi, I can’t find fresh Habaneros anywhere, can I use rehydrated ones instead? ????????????

  8. John overholser

    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 ?

    1. Michael Hultquist - Chili Pepper Madness

      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.

  9. 4 stars
    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.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Scott! I appreciate it! Awesome that you got a good seasoning out of it, too.

  10. 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?

    1. Michael Hultquist - Chili Pepper Madness

      Frank, yes, sorry for the confusion. I updated that info. This sauce will last a few months in the fridge easily.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.