This mango-habanero bbq sauce recipe is perfect for grilled shrimp, fish, chicken or pork, with just the right amount of sweet and heat.
When you're firing up the grill this summer (or spring or fall or, hey winter!), you need to have a good BBQ sauce around. There are some very good ones out there at the grocery store, and some bad ones, but it's pretty tough to go wrong with a good homemade BBQ sauce.
I enjoy making my own sauces for grilling because they're fresher, and I can control what goes into them. I'm not super crazy about too much added sugar and all those preservatives. And I want awesome FLAVOR.
Like this particular recipe. It's Mango-Habanero BBQ Sauce, and it has everything going for it. It's got a touch of sweet from the mango, a nice level of heat from the habanero peppers, and I've made it slightly thick so it sticks to whatever it is I'm grilling.
YES!
Talk about an awesome bbq sauce. Let's talk about how we make it, shall we?
Mango-Habanero BBQ Sauce Ingredients
- Olive Oil.
- Onion. Small, chopped.
- Habanero Peppers. Diced.
- Garlic. Chopped.
- Mango. Chopped.
- Tomato Paste.
- Apple Cider Vinegar.
- Honey.
- Spicy Chili Flakes.
- Ground Mustard.
- Smoked Paprika.
- Ground Ginger.
- Brown Sugar.
- Salt and Pepper.
Mango-Habanero BBQ Sauce - The Recipe Method
First, heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
Add the garlic and cook another minute, until garlic becomes fragrant.
Add remaining ingredients and stir until everything is combined.
Bring to a boil, then reduce heat and simmer about 20 to 30 minutes, stirring occasionally.
Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency.
Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.
How Long Will This BBQ Sauce Last?
The sauce will last a couple weeks in the refrigerator if stored in a sealed container. You can freeze the sauce for up to 6 months to keep it longer. Just remove it from the freezer, thaw completely, then serve cold. Or, you can heat it gently in a small pot to serve warm.
The Heat Factor
Medium-Hot. You'll get a nice level of heat from the habanero peppers.
Looking for a milder bbq sauce? Cut back on the habanero peppers by replacing some with milder peppers, like serranos or jalapenos, or core them out to remove some of the heat.
Want spicier? You can easily add more habaneros, or go with hotter peppers, like the ghost pepper. YES!
Serving Suggestions
I love this bbq sauce on any cut of chicken or pork, on grilled shrimp, on salmon, and also drizzled onto grilled vegetables. It's wonderfully sweet and spicy. Got another way you use it? Let me know! I'd love to hear.
Recipe Tips & Notes
- Wear Gloves. It's a good idea to wear kitchen gloves when handling hot peppers. The oils from the peppers can get on your skin and cause a burning sensation. If this happens, see this page - How to Stop the Chili Pepper Burn.
- Thinner BBQ Sauce. If you'd like a thinner, more consistent bbq sauce, swirl in a bit more water to thin it out. You can also use a food processor, blender or immersion blender to process the sauce a bit more to a finer consistency. Or, run it through a sieve.
Got any questions? Ask away! I’m happy to help. 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 BBQ Sauce Recipe
Ingredients
- 1 teaspoon olive oil
- 1 small onion chopped
- 4 habanero peppers diced
- 4 cloves garlic chopped
- 2-3 cups chopped mango I used 2 cups for this recipe, but you can use more as desired
- 6 ounces tomato paste
- 3/4 cup apple cider vinegar
- 3 tablespoons honey
- 2 tablespoons spicy chili flakes
- 1 tablespoon ground mustard
- 1 tablespoon smoked paprika
- 1 tablespoon ground ginger
- ½ cup brown sugar
- Salt and pepper to taste
Instructions
- Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
- Add the garlic and cook another minute, until garlic becomes fragrant.
- Add remaining ingredients and stir until everything is combined.
- Bring to a boil, then reduce heat and simmer about 20-30 minutes.
- Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.
Video
Notes
Nutrition Information
Neena Cholette says
I also lightly smoke my habaneros and add about 3 tsp of liquid smoke! It is sooo good!
Mike H. says
Yummy. Great addition!
Neena Cholette says
I made this recipe last year and it was perfect after I dialed back the ginger to 1 tsp.
But...for the chili pepper flakes, I didn't mark anything on my recipe, so now wondering if I actually added that much (2 Tbsp) because I don't recall and that seems like a lot! Especially with habaneros.
Can anyone give me some insight on this before I make a double batch tomorrow? Thank you!!
Mike Hultquist says
Hi, Neena. It's not possible to know how much you used last year. I would make the batch as planned, but only use 1-2 tablespoons chili flakes total (even for the double batch), then note the flavor and heat level. Then, you can adjust the next time.
Karen says
Delicious! Thanks!