• bookmarks
    My Recipes
  • Subscribe
  • Membership Benefits
  • Recipes
  • Meals
  • Holidays
  • Food Trends
  • News
  • Kitchen Tips & Tools
  • All Videos
  • About Us
  • Newsletter
  • Follow
Privacy NoticeTerms Of Use
Skip to Content
Logo
  • Recipes
  • Dinners
  • Fourth Of July Recipes
  • Kitchen Tips
  • News
Subscribe
sign in
  1. Meals & Cooking
  2. Recipe Headquarters
  3. Mango-Habanero Hot Sauce

Mango-Habanero Hot Sauce

By Lauren MiyashiroPublished: May 13, 2016
VerifiedApproved by the Delish Test Kitchen
Yellow, Food, Produce, Ingredient, Tableware, Drink, Amber, Liquid, Serveware, Fruit,
Chelsea Lupkin
Yields:
1
Total Time:
25 mins
Arrow Circle Down IconJump to recipe

This hot sauce is for those who like things SPICY. Take out the seeds if you'd like a milder condiment. And handle the peppers with care (aka wear gloves)!

Advertisement - Continue Reading Below

Ingredients

  • 7 habanero peppers, destemmed
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 cup chopped mango
  • 4 cloves garlic, peeled
  • 3 Tbsp. apple cider vinegar
  • Juice of half a lime
  • Kosher salt, to taste

Directions

    1. Step 1In a medium saucepan, add habaneros, carrots, onion, and garlic cloves. Cover with water and bring to a boil over high heat.
    2. Step 2Lower the heat to medium and simmer until vegetables are tender, about 10 minutes.
    3. Step 3Using a slotted spoon, transfer the chiles, garlic, carrots and onion to a food processor. Reserve cooking liquid.
    4. Step 4Pulse until combined. Then add 1/4 c of reserved water, the vinegar, lime juice, mango and salt. Puree until completely blended, about 1 minute. Add more water to loosen the mixture if the sauce is too thick.
    5. Step 5Taste and adjust seasoning, adding more salt, vinegar and/or lime if necessary.
    6. Step 6Transfer the hot sauce to a bottle or jar and keep in refrigerator for up to two weeks.
Advertisement - Continue Reading Below

Recipe Headquarters

reeses candy stuck together with pretzels to make mini reindeers

Reese's Rudolph Bites

flank steak with chimichurri sauce

Churrasco

vegan crunchwrap supreme filled with cooked lentils, avocado, tomatoes, and vegan cheese sauce

Vegan Crunchwraps

chilaquiles verdes

Chilaquiles Verde

Advertisement - Continue Reading Below
bisquick peach cobbler in baking dish with ice cream

Bisquick Peach Cobbler

traditional masa harina gorditas, pan fried and and stuffed with chorizo, cheese, tomatoes, and cilantro

Gorditas

frozen bomb pop cocktails

Bomb Pop Cocktail

chicken pesto pasta topped with basil and parmesan cheese

Chicken Pesto Pasta

grilled chuck roast topped with sea salt

Grilled Chuck Roast

cheeseburger with fried onions

Oklahoma Fried Onion Burgers

ladyfingers layered with mascarpone, blueberry jam, and strawberries

Red, White & Blue Tiramisu

blackened shrimp bowls with grilled corn, avocado, lime, and cilantro

Blackened Shrimp Bowls

Advertisement - Continue Reading Below
Logo
x
tiktok
youtube
facebook
instagram
pinterest
NewsletterSubscribeManage SubscriptionAbout UsDelish Test KitchenMedia KitCommunity GuidelinesAdvertise With UsDelish Shop Product SupportOther Hearst SubscriptionsDelish Unlimited Membership SupportTurn off Web Notifications
Hearst Lifestyle and Design Group - A Part of Hearst Digital Media

A Part of Hearst Digital Media

We may earn commission from links on this page, but we only recommend products we back.

©2025 Hearst Magazine Media, Inc. All Rights Reserved.

Privacy NoticeCA Notice at CollectionYour CA Privacy Rights/Shine the LightDAA Industry Opt OutTerms of UseSite Map
Cookies Choices