Mango Habanero Hot Sauce is a delicious, sweet & spicy sauce that will elevate the flavors in your cooking. This is not just another hot sauce with 2 or 3 ingredients. Mango Habanero Hot Sauce contains mango fruit, habanero pepper, and garlic – all perfectly blended together to produce an excellent addition to your favorite dishes and meals.
Why mango habanero hot sauce?
In the early 20th century, when the Thai people began immigrating to Hawaii, they brought their love for hot peppers, especially the highly spicy Habanero pepper. Today, Mango Habanero Sauce is a fusion of a traditional Thai chili sauce and Hawaiian mango.
How to make mango habanero sauce?
This recipe is perfect for those days when you’re looking for a dish that’s rich and flavorful with some added heat! The recipe requires only five minutes to prepare and can be served with any meat or seafood dish, paired with rice and beans, even used as a dipping sauce for chips, wings, and more.
- Yields: 3 cups of mango habanero sauce
- Prep time: 10 minutes (plus time for ingredients to cool)
- Cook time: 10 minutes (plus time for ingredients to cool)
- Difficulty: Easy
- Calories: 11 Kcal
Ingredients
- 5 habanero chilies
- 3 cups mango cubes
- 1 carrot sliced
- 1 white onion sliced
- 5 cloves garlic
- 1 teaspoon salt
- cup apple cider vinegar
- Juice of 1 lime
Directions:
- Add the peppers to a blender or food processor and pulse until smooth. Before blending, remove the seeds and discard them if you don’t want a really spicy sauce.
- Blend the rest of the ingredients in a blender or food processor until they’re smooth and creamy.
- Sauté the sauce in a medium saucepan.
- Cook for 10-15 minutes, stirring frequently to avoid burning, until thick.
- Serve at room temperature after taking it off of the heat source.
- A fine mesh strainer can be used to filter out any remaining solids from the sauce, which can be stored in the refrigerator for up to two weeks (you can also move to freezer bags and freeze leftovers for a later date).
Serves: 48 tbsp servings/3 cups
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Mango Habanero Sauce Benefits and Precaution
The Mango Habanero Hot Sauce is a great source of Vitamin A and Vitamin C.
As with any product, this sauce contains a small amount of sodium. Remember to eat in moderation!
This product can be very hot if not used in moderation. Be careful when handling the peppers and wash your hands thoroughly after use. Keep away from children and pets!
CAUTION
How to use the sauce in recipes?
To get the most out of your mango habanero hot sauce, we recommend using it as an ingredient in other dishes such as baked goods or prepared meals to add some heat and flavor. The possibilities are endless! Here’s our list of 10 recipes that go great with Mango Habanero Sauce:
- Baked Salmon and Vegetables: Preheat oven to 350 degrees Fahrenheit. Mix one cup mango habanero hot sauce with 1/2 cup olive oil and brush on salmon filets and vegetables (try zucchini, tomatoes, eggplant, or onions). Bake for 25 minutes, basting frequently.
- Baked Tilapia: Preheat oven to 400 degrees Fahrenheit. Mix one cup mango habanero hot sauce with 1/4 cup olive oil and brush onto fish filets (we recommend tilapia, cod, or catfish). Bake for 15 minutes and then broil for 5 more minutes or until the fish is flaky.
- Shrimp Tacos: Mix one cup mango habanero sauce with 1/2 cup sour cream and spoon onto cooked shrimp in a taco shell. Top with shredded lettuce, chopped tomatoes, and cheese for an excellent meal!
- Baked Haddock or Cod: Preheat oven to 375 degrees Fahrenheit. Mix one and a half cups mango habanero hot sauce with 2 tablespoons olive oil and 1 teaspoon lemon juice. Pour onto fish filets (we recommend haddock or cod) in a baking dish and bake for 20 minutes, turning once.
- Mango Habanero Chicken: Mix one cup mango habanero hot sauce with 1/4 cup brown sugar and 1/4 cup soy sauce. Pour onto chicken in a baking dish and bake for 30 minutes, turning once.
- Mango Habanero Shrimp: Mix one cup mango habanero hot sauce with 1/2 pound melted butter or margarine. Pour over large shrimp or prawns in a baking dish and bake for 15 minutes, turning once.
- Mango Habanero Pulled Pork: Mix one cup mango habanero hot sauce with 1/4 cup red wine vinegar and 1 tablespoon brown sugar. Pour onto pork shoulder in a baking dish and bake for an hour to 90 minutes, until the meat is very tender. Shred the pork and mix it with the juices from the baking dish.
- Mango Habanero Chicken, Pork, or Steak Kabobs: Mix one cup mango habanero hot sauce with 1/2 cup olive oil and pour over chicken, pork, or steak cubes that have been threaded onto skewers. Grill for 5-10 minutes, turning once or twice.
- Mango Habanero Seafood Pasta: Mix one cup mango habanero hot sauce with 1/2 cup light cream and pour onto cooked seafood (we recommend shrimp, scallops, clams, lobster meat, or crab) in a pasta dish. Get creative with other seafood and vegetables – celery, onion, green pepper, and tomatoes would be good in this dish.
- Mango Habanero Meatballs: Mix one cup mango habanero hot sauce with 2 eggs and 1 tablespoon Dijon mustard. Add 1/2 cup bread crumbs to the mixture and roll it into meatballs. Bake at 375 degrees Fahrenheit for 20 minutes or until the meat is cooked through.
Feel free to experiment with the hot sauce and come up with your delicious recipes!
What are the benefits of using this product instead of other sauces?
First, this sauce uses organic mangoes as a base. That means that you’re getting all of the nutritional benefits of eating fresh mangos.
Secondly, habanero peppers are known for their incredible health benefits and unique flavor and heat. Hot pepper compounds have been shown to help with weight loss, fight cancer cells, and even improve your mood.
There’s no MSG, soy, or artificial colors in the sauce – only organic mangos and habaneros. That means that you’re getting a wholesome product that tastes great and is suitable for you!
Tips and Tricks in making Habanero Sauce
- Use fresh habaneros you find at the market instead of over-the-counter powder or pre-made sauces. Habanero peppers are among the hottest chili peppers available to date, so only use the amount needed for your dish.
- Be very careful when handling habanero peppers, as the juice from the pepper can burn skin and eyes. Wear gloves and eye protection to protect your delicate areas – this will prevent any accidents and make sure that your dish tastes superb!
- The heat in habanero peppers can be five times as hot as jalapeno peppers, so please be careful when handling them. If you can’t take the heat, wear gloves when touching the habanero peppers and avoid touching your eyes or face.
- Always wash your utensils after using them to prepare the hot sauce. Never reuse a bristle brush for other purposes to prevent cross-contamination.
- Store your habanero sauce in a cool, dry place and use it within three months to ensure the freshest tasting product possible!
- Mix your habanero sauce with mayonnaise to make a spicy dip for shrimp, vegetables, or salad.
- Use habanero sauce as a dipping sauce for chicken wings or mix it with your favorite barbecue sauce to spice up the flavor.
- Use the hot sauce as a marinade for steak, chicken, pork, and other meats before grilling.
- Use the habanero sauce as a base for soups, stews, and gravies.
- If you’re looking for something sweet with some heat, add the habanero sauce to maple syrup and drizzle it over pancakes or French toast!
Conclusion
Mango Habanero sauce is the perfect addition to any meal, and it’s good for you! It can be used as a marinade or dip for shrimp kebabs, brushed on chicken before grilling it, added to salad dressing. The possibilities are endless with this versatile product that’s also great for your health. We hope that you will find these recipes for mango habanero hot sauce helpful and tasty! Enjoy cooking, eating, and sharing this delicious sauce with your friends and family.
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Mango Habanero Sauce
Equipment
Ingredients
- 5 Habanero chilies
- 3 cups Mango cubes
- 1 Carrot sliced
- 1 White onion sliced
- 5 Cloves garlic
- 1 tbsp Salt
- 1 cup Apple cider vinegar
- 1 lime Juice
Instructions
- Add the peppers to a blender or food processor and pulse until smooth. Before blending, remove the seeds and discard them if you don't want a really spicy sauce.
- Blend the rest of the ingredients in a blender or food processor until they're smooth and creamy.
- Sauté the sauce in a medium saucepan.
- Cook for 10-15 minutes, stirring frequently to avoid burning, until thick.
- Serve at room temperature after taking it off of the heat source.
- A fine mesh strainer can be used to filter out any remaining solids from the sauce, which can be stored in the refrigerator for up to two weeks (you can also move to freezer bags and freeze leftovers for a later date).
