If you love a bit of heat but don’t want your tongue completely destroyed, then mango habanero sauce is going to be right up your street. It’s fiery, fruity, sweet, tangy, and incredibly addictive. The sweetness of mango balances the intense heat of the habanero chilli perfectly, creating a sauce that’s bold without being brutal.
This is one of those sauces that, once you make it, you’ll find yourself spooning over everything from grilled chicken and prawns to tacos, burgers, and even roasted vegetables. I’ve been making versions of this sauce for years, tweaking the balance of heat, sweetness, and acidity until it landed right where I like it. This recipe is the result.
The best part? It’s incredibly easy to make, keeps well, and tastes miles better than anything you’ll buy in a bottle.
Let’s get into it.
What Is Habanero Mango Sauce?
Habanero Mango sauce is a chilli sauce that combines fresh habanero peppers with ripe mangoes or mango pulp, vinegar, aromatics, and seasoning. The result is a smooth, pourable sauce with a sweet-fruity front, followed by a sharp tang and a slow-building, lingering heat.
Unlike many chilli sauces that are all about pain, mango habanero sauce is about balance. The mango brings natural sweetness and body, while the habanero delivers fruity heat rather than harsh burn. When done right, it’s hot but approachable, making it perfect for people who love chilli flavour just as much as chilli heat.
A Brief History of Mango Habanero Sauce
Habanero chillies originate from the Yucatán Peninsula in Mexico, where they’ve been used for centuries in salsas and sauces. Mangoes, while originally from South Asia, have long been grown throughout the Caribbean, Central America, and Mexico.
The pairing of fruit and chilli is deeply rooted in Caribbean and Latin American cooking. Mango habanero sauce as we know it today likely evolved as cooks experimented with local fruits to tame the heat of powerful chillies. In more recent times, it became hugely popular through Caribbean-style hot sauces and later found its way into American barbecue culture—especially as a glaze for chicken wings.
Today, Habanero Mango sauce is a modern classic, loved for its versatility and bold flavour.
Ingredients
There aren’t a lot of ingredients in this delicious mango habanero sauce. Get them all together before you start. You will find the exact ingredient measures in the printable recipe card at the bottom of this page.
See recipe card for quantities.
- Mango pulp
- Fresh habanero chillies
- Onion
- Garlic
- Ground cumin
- Smoked paprika
- Turmeric
- White vinegar or apple cider vinegar
- Honey or sugar (adjust to taste)
- Lime juice
- Salt
- Water
Step by step photos
Check out my step by step photos to see for yourself how easy it is to make this amazing mango habanero sauce! You will find the exact ingredient measures in the recipe card at the bottom of this page.
- Step 1: Habaneros are no joke. Wear gloves if you have them. Slice the chillies in half and remove the seeds for less heat or leave them in if you want a hotter sauce.
- Step 2: Add the mango, habaneros, onion, garlic, vinegar, water, and salt to a saucepan. Bring to a gentle simmer and cook for 15–20 minutes, until everything is soft and fragrant. This cooking stage mellows the harshness of the chillies and allows the flavours to blend beautifully.
- Step 3: Transfer everything to a blender and blend until completely smooth. Take care when blending hot liquids. Let it cool slightly and blend in batches if needed.
- Step 4: Pour it all into a bowl and stir in the honey and lime juice. Taste and adjust. You could add more honey for sweetness, vinegar or lime juice for tang or salt to sharpen the flavours.
- Step 5: Pour the sauce into a bottle or jar. You can also serve it immediately if you like.
- Step 6: That’s it. You’ve just made an incredible Habanero Mango sauce.
Variations to Try
Once you’ve mastered the basic Habanero Mango sauce, try these twists:
- Extra Smoky Mango Habanero Sauce: Add chipotle chillies along with the smoked paprika
- Caribbean Style: Add allspice and ginger
- Extra Tangy: Increase lime juice and vinegar
- Ultra Hot: Add an extra habanero or a pinch of ghost pepper
Why You’ll Love This Habanero Mango Sauce
- Sweet, spicy, tangy, and fruity all in one
- Customisable heat level
- Quick and easy to make
- Keeps well in the fridge
- Perfect for wings, tacos, grilled meats, seafood, and more
- No preservatives or artificial ingredients
Once you’ve made this, shop-bought chilli sauce will feel very boring.
How to Use Habanero Mango Sauce
This sauce is incredibly versatile:
- Drizzle over grilled chicken or prawns
- Toss with crispy chicken wings
- Spoon onto tacos or burritos
- Mix with mayo for a spicy sandwich spread
- Brush onto salmon or pork as a glaze
- Serve with roasted vegetables
Once it’s in your fridge, you’ll find excuses to use it.
Useful Equipment
You don’t need much, but the right tools help:
- Sharp knife
- Cutting board
- Saucepan
- Blender or stick blender
- Measuring jug and spoons
- Gloves (highly recommended!)
- Sterilised glass jars or bottles
A good blender makes a noticeable difference to the texture.
Storage Instructions
Refrigerator
Store your Habanero Mango sauce in a sterilised jar or bottle in the fridge for up to 3 weeks.
Freezing
Freeze in small portions for up to 3 months. Defrost overnight in the fridge and stir well before using.
Shelf Stability
This recipe is designed for refrigeration. For shelf-stable bottling, proper pH testing and hot-water canning are required.
Top Tip
Blend Thoroughly: A powerful blender gives a silky smooth sauce. If needed, strain it through a sieve.
FAQ
It’s spicy but balanced. You can easily control the heat by reducing the number of habaneros or removing the seeds.
Yes. Thaw first and drain excess liquid for the best texture.
Yes. Scotch bonnets work brilliantly. You can also mix in milder chillies to reduce heat.
That’s normal. Just shake or stir before using.
Looking for other recipes like this? Try these:
Have you tried this Habanero Mango Sauce recipe?
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Yield: 2 1/2 cups
Mango Habanero Sauce
This has to be one of my favourite sauces. It is delicious served with fried chicken, slathered over burgers or simply used as a dipping sauce. Give this mango habanero sauce a try soon.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1 ½ cups mango pulp
- 3–6 fresh habanero chillies, stems removed
- 1 small onion, roughly chopped
- 4 cloves garlic, peeled
- 1 tsp ground cumin
- 1 tsp smoked paprika
- A pinch of turmeric
- 120ml (½ cup) white vinegar or apple cider vinegar
- 2 tbsp honey or sugar (adjust to taste)
- Juice of 1 to 2 limes
- 1 tsp salt (or to taste)
- 120ml (½ cup) water
Instructions
- Habaneros are no joke. Wear gloves if you have them. Slice the chillies in half and remove the seeds for less heat or leave them in if you want a hotter sauce.
- Add the mango, habaneros, onion, garlic, vinegar, water, and salt to a saucepan. Bring to a gentle simmer and cook for 15–20 minutes, until everything is soft and fragrant. This cooking stage mellows the harshness of the chillies and allows the flavours to blend beautifully.
- Transfer everything to a blender and blend until completely smooth. Take care when blending hot liquids. Let it cool slightly and blend in batches if needed.
- Return the sauce to the pan and stir in the honey (or sugar) and lime juice. Taste and adjust. You could add more honey for sweetness, vinegar or lime juice for tang or salt to sharpen the flavours. If you prefer a spicier sauce, simply mix all the ingredients together in a bowl rather than simmering longer.
- Simmer for another 5 minutes, then cool.
- That’s it. You’ve just made an incredible Habanero Mango sauce.
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Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 50Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 368mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 1g
