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 by 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
- 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.
Ash says
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. 🙂
Michael Hultquist - Chili Pepper Madness says
Excellent, Ash! Great to hear! I'm super happy you enjoyed the sauce. This is a popular one for sure! Happy sauce making!!!
Robert says
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.
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful, Robert!
Jason says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Margo Sluman says
Oh YES! perfect combo of flavour and heat. Thanks!
Michael Hultquist - Chili Pepper Madness says
I agree, Margo! I love this flavor combo! SO GOOD on so many things.
RICK says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Rick! Love to hear it.
Chris says
Another beauty 😉
Could someone tell me how I dehydrate the pulp?
Michael Hultquist - Chili Pepper Madness says
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!
Damien C. says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Damien. Super happy you enjoyed it!
Maria says
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
Michael Hultquist - Chili Pepper Madness says
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.
Craig says
Hi, I can’t find fresh Habaneros anywhere, can I use rehydrated ones instead? ????????????
Michael Hultquist - Chili Pepper Madness says
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.
John overholser says
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 ?
Michael Hultquist - Chili Pepper Madness says
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.
Larry A Lumm says
Good stuff here.
Michael Hultquist - Chili Pepper Madness says
Thanks, Larry!
Scott says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Scott! I appreciate it! Awesome that you got a good seasoning out of it, too.
Frank says
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?
Michael Hultquist - Chili Pepper Madness says
Frank, yes, sorry for the confusion. I updated that info. This sauce will last a few months in the fridge easily.