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 the 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 wings and chicken fingers. The same goes for beef skewers (the curry twist really shines here) and satay. 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 chilies 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. You can also uses scotch bonnet peppers with this recipe, which are the same heat level with a similar tropical sweet taste.
See this hot sauce recipe being made:
Like this recipe? You’ll love these too:
- Mango Habanero Jam: So delicious as a morning pick-me-up on toast.
- Basic Jalapeño Hot Sauce: Tasty on its own, but also a terrific base to experiment with.
- Maple Sriracha Sauce: One of our favorite chicken finger dippers.
Our most popular spice pack! Mild, earthy, and sweet ancho pepper. Smoky and earthy medium-heat chipotle. And extra-hot, fruity habanero.
Mango Habanero Hot Sauce
Ingredients
- 10 habanero peppers
- 1 peeled mango chopped
- 1 cup brown mustard
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1 tablespoon chili powder
- 1 tablespoon curry powder
- Dash Salt and pepper
Instructions
- 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.
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.