Mango-habanero hot sauce is the perfect balance of fruity and spicy with sweet mango and fiery habanero peppers, just a few drops will make anything better!
Sweet and Spicy Mango Habanero Hot Sauce
Ready to turn up the heat with a bit of tropical flair? This homemade Mango Habanero Hot Sauce is where sweet meets fiery in the best possible way.
This hot sauce wakes up your taste buds with a fruity punch of ripe mango, then follows it up with the bold burn of habanero peppers. I'll show you how you can dial the heat up or down to your personal preference.
It's perfect for spicing up tacos, wings, pizza, or even eggs in the morning. Get ready for a flavor bomb!
Let me show you how to make mango-habanero hot sauce, my friends.
5 Star Review
Cindy, a newcomer to the site, had great success wit this recipe! She said, "This was the first recipe I made from this site and it was AMAZING! This one really spiced up all my food - chicken, beef, pork... you name it, this stuff is great on everything."
Mango-Habanero Hot Sauce Ingredients
- Mangos
- Serrano Peppers
- Jalapeno Pepper
- Habanero Pepper
- Sweet Onion
- Red Tomatoes
- Garlic Cloves
- Cilantro
- Lime Juice
- Red Wine Vinegar
- Salt and Pepper
How to Make Mango-Habanero Hot Sauce - the Recipe Method
- Peel and chop the mango. Chop the peppers, onion, garlic, and cilantro.
- Add everything to a blender or food processor and blend until smooth.
- If it’s too thick, add a bit of vinegar or water to thin it out.
- Pour the mixture into a pan. Bring to a quick boil, then reduce heat and simmer for about 20 minutes.
- Let it cool, then season to taste with salt, pepper, and more vinegar if needed.
- For a thinner sauce, strain it through a sieve or food mill.
- (Optional) Save the pulp—dry it and grind into a homemade seasoning. See How to Make Seasonings from Strained Hot Sauce Pulp.
- Bottle your hot sauce and enjoy!
Recipe Tips & Notes
- If you’d like a milder hot sauce, core the habanero pepper. You can also reduce or skip the serranos, and go with jalapeno peppers only. For a hotter version, use 6-8 habanero peppers and skip the jalapenos and serranos.
- Use these exact same ingredients to make my Fresh Mango Salsa Recipe.
Serving Suggestions
- Tacos. Drizzle over grilled chicken, pork, or shrimp tacos for a blast of tropical heat. See my Taco Recipes.
- Grilled Meats and Seafood. Splash it over seared salmon, grilled pork chops, or shrimp for a flavorful kick.
- Egg Dishes. Mix into scrambled eggs or omelets for a spicy twist.
- Wings. Toss fried or baked chicken wings in the sauce for a sweet and spicy glaze.
- Dipping Sauce: Serve as a dip for fries, nuggets, or crispy coconut shrimp.
- Guacamole. Enhance your guacamole with a fiery spin. Works with other dips and spreads, too!
- Ice Cream. You'll be surprised how much love the combination of sweet and heat.
Storage
How long will this hot sauce last? 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.
- 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 share your comments below. 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 Information
NOTE: This recipe was updated on 6/18/25 to include new information and photos. It was originally published on 6/6/18.
Chris says
how long will it last once it's made
Mike H. says
Chris, it will last several months in the refrigerator. Enjoy!
Mandi says
Hi - I have not made this recipe yet but I plan to. I was just wondering if you are supposed to leave the seeds and membranes in the peppers or should they be removed? Thanks!
Mike H. says
It really depends on your heat preference, Mandi. Leave them out if you are on a milder side, but keep them if you love heat as I do! Enjoy the process and please let me know what you've chosen at the end.