Mango Habanero Hot Sauce

Sweet zip!

If you like your hot sauce to have a little tropical flair, then there are few that deliver more than a mango habanero hot sauce. The extreme heat is a perfect match with tropical sweetness. And there’s even a slight hint of savory Indian cuisine and Tex Mex in this recipe with┬áthe addition of a dash of both chili and curry powders.

You can use this sauce in a lot of ways. The tropical sweetness makes mango habanero hot sauce a perfect dipper for chicken satay and chicken fingers. The same goes for beef skewers (the curry twist really shines here.) You can also use this hot sauce as a barbecue glaze, too. It’s surprisingly refreshing with barbecue compared to some of the heavier ketchup and molasses based sauces out there. And don’t forget the burgers. Skip the traditional ketchup and mustard and dash a little of this hot sauce on instead. You’ll be surprised with the results.

Obviously mango habanero hot sauce is super tasty, but always remember that habanero peppers sit at the upper end of the pepper scale. Be careful when preparing. Wear kitchen gloves and know how to treat chili burn just in case.

Mango habanero hot sauce

Mango Habanero Hot Sauce

Tropical sweet and extra spicy
3.85 from 13 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Hot Sauce, Sauce
Servings 48 servings
Calories 11 kcal



  • Place all ingredients into a blender and blend until smooth.
  • Simmer the mix in a sauce pan for five minutes, then take off the heat and let it cool.
  • Serve immediately or bottle to keep in your refrigerator.


When bottled and refrigerated, this hot sauce will last many months.


Calories: 11kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 23mgFiber: 1gSugar: 2gVitamin A: 110IUVitamin C: 4.3mgCalcium: 4mgIron: 0.1mg
Keyword Habanero Pepper
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UPDATE NOTICE: This post was updated on March 19, 2022 to include new content.
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I used this as a base for what I did. Used cherries rather than mango, much less mustard (maybe a tablespoon, but I didn’t measure, and it was Dijon), 3/4 cup vinegar to offset less mustard, and I cooked first, then blended. Very happy with the result. It is like a hot steak sauce, but great on burgers, fries, pizza, and chicken wings, which is all I’ve tried so far. Thanks for the inspiration.