Mango Habanero BBQ Sauce

Pairing sweet and spicy is one of life’s most wonderful things (in our book anyway), and it doesn’t get much finer than pairing mango and habanero. The rich tropical sweetness of mango is big-flavored enough to pair well with fiery habanero peppers. Ginger and molasses even things out and provide a delicious biting earthiness to this mango habanero BBQ sauce.

Try this BBQ sauce as a glaze for grilled chicken. It’s especially good as a dipping sauce for chicken tenders and wings. This BBQ sauce can also work with fish, but take care on the amount used as the sauce’s bold flavors will certainly take over the taste of a lighter-flavored fish.

And, as always, wear gloves when handling habanero peppers. Chilies of any strength can cause chili burn, but once you reach the heights of habanero and above on the pepper scale, it’s a whole other level of discomfort when it occurs. Learn how to relive chili burn here. 

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Mango Habanero BBQ Sauce

Big hitting tropical sweet
4.37 from 11 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 servings
Calories 58 kcal

Ingredients
 
 

  • 2 mangos chopped
  • 1 shallot diced
  • 1 habanero seeded and diced
  • 1 can diced tomatoes 14.5 ounce can
  • 1 cup mango juice
  • 1/2 cup cider vinegar
  • 1/3 cup molasses
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon pepper

Instructions
 

  • Over medium heat, sauté the diced shallots in butter until translucent.
  • Add the habanero peppers and ginger. Cook, stirring frequently, until fragrant (1 to 2 minutes).
  • Add in the mangoes, mango juice, diced tomatoes, molasses, and cider vinegar, then increase the heat to medium high.
  • Bring the mix to a boil, then lower the heat and cover. Allow the mix to simmer covered for 30 minutes, stirring occasionally.
  • Pour the mix into a blender or food processor and blend until you reach your desired sauce consistency.
  • Pour the sauce into a jar or container and allow it to cool to room temperature.
  • Use immediately or, for best flavor, refrigerate for a minimum of 2 to 3 hours prior to use.

Nutrition

Calories: 58kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.03gCholesterol: 2mgSodium: 80mgPotassium: 215mgFiber: 1gSugar: 12gVitamin A: 447IUVitamin C: 15mgCalcium: 30mgIron: 1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on May 15, 2023 to include new content.
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Dan

How long will this keep in the fridge?

Eugene

Nice recipe. I have added 4 Habanero’s but 2 would have been great too 🙂 It is fiery but still nice.