Mango Habanero Hot Sauce – a tangy, sweet and spicy Caribbean-style delicious mango sauce
This homemade sauce is sweet as well as fiery, slightly sour and full of mixed flavors. The sweetness of mangoes balances the heat from the chilies. This sweet and spicy sauce goes very well with all your favorite foods.
You can have it with sandwiches, spoon it over your toast, or serve it with any Indian-style snacks, cheela, pakoda or stuffed parathas. Pair it with cheese, use as a dipping sauce , mix in the roasted vegetables etc. It goes well with everything.
This Mango habanero hot sauce is very addictive, so you will be pairing it with everything! I love making different types of pickles, chutneys and sauces with vegetables and fruits. Last week, I tried plum chutney and it was a hit. My 8-year-old grandson who loves grocery shopping with us ,brought a few mangoes and a big hill lemon from the supermarket last week, but they were not quite sweet and lying in the fruit basket, so I decided to try this sauce, which I had been planning to make for quite some time.
I made two batches as I was trying to experiment with the ratio and different varieties of chilies. For the first batch, I added habanero chilies, and in the second batch, I added Thai bird’s eye chilies. Both versions turned out superb, but the habanero version was quite spicy. Maybe next time I will add half the number of chilies. The Thai bird’s eye chilies gave the perfect level of spiciness.
So, you can try this sauce with whatever variety of spicy chilies you have. Habanero or Thai bird’s eye chilies both will give good flavor, but be careful while adding habanero as it is quite spicy.
The recipe is quite simple and easy to follow and tastes much better than the store-bought ones. You just have to balance the heat, sweetness and acidity according to your taste. The recipe is very simple and uses ingredients that are easily available in everyone’s pantry. It is very delicious and can be easily customized so do try it once .
INGREDIENTS NEEDED-
- Habanero Peppers – Try to choose fresh habanero peppers for this sauce. If they are not available, you can use Thai bird’s eye chilies.
- Mangoes – Fresh mangoes are best, but frozen mangoes can also be used. Sweet or slightly sour mangoes both can be used.
- Vinegar – Preferably use white vinegar, but apple cider vinegar or rice vinegar can also be used.
- Sweetener – I have used white sugar, but if you are making an instant sauce without cooking it, you can add honey or maple syrup.
- Lime Juice – If the mangoes are very sweet, only then add lime juice.
- Spices – Salt, cumin powder and ginger powder (or grated ginger).
How To Make Mango Habanero Sauce-
- Cooked Sauce– Wash and peel the mangoes and roughly chop them.
- Wash and remove the stems of habanero , you can also remove the seeds to reduce the heat but its optional.
- In the blender jar add the mango pieces and the chopped chilies and grind to make a smooth puree.
- add the puree and rest of the ingredients in a heavy bottom pan, add about 1/4 cup water and give it a boil. simmer for 10 minutes. check the seasoning and adjust if needed.
- Cool and store in a glass bottle and keep refrigerated for a long shelf life.
- Drizzle over your favorite snacks etc. Enjoy!
- Instant Version- Add mango, chilies and rest of the ingredients in the blender jar , blend and store in a glass bottle and keep refrigerated. It will stay good for around 2-3 weeks
Storage-
This sauce stays well for few months in the refrigerator and the instant one will also last for 2-3 weeks in the refrigerator.
You can also check these recipes-
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!
You can also follow me on Pinterest , Facebook ,Twitter, Instagram and You Tube for more delicious recipes and updates.
Mango Habanero Sauce
Ingredients
- 1 Ripe Mango / Aam 400 gm
- 2 Habanero chilies
- 3 tbsp Sugar / Chini
- 1/2 cup White Vinegar / Sirka
- 1/2 tsp Ginger Powder / Saunth
- to taste Salt / Namak
- 1/3 tsp Roasted cumin powder
- 1/3 tsp Black salt
- 1 tbsp Lemon Juice / Nimbu Ka Ras
- 4 tbsp Water / Paani
Instructions
- Wash peel and roughly chop the mangoes.
- Wash and remove the stalks of the chilies , you can also remove the seeds of the chilies to reduce the spiciness.
- In the mixer jar add the mango pieces, chilies and blend to make a smooth puree.
- Take a pan and add the puree and all the remaining ingredients and water and mix well.
- Cook till it start to boil then simmer for 5 minutes.
- Switch off the heat and check the seasoning and adjst if needed,
- let it cool down completely and then store in a glass jar .
- Keep refrigerated for a long shelf life.
Notes
- If habanero is not available then add 2-3 Thai bird eye chilies.
- If the mango is slightly sour then skip lemon juice and adjust sugar as per your taste preference.
- Instead of sugar you can add honey or maple syrup.
- No need to add water in the instant version.
Nutrition
Leave a Reply