Tropically-sweet with teeth…
Mango and habanero pepper are quite the pair. They are perfect foils in the kitchen, with just enough tropical sweetness in common to blend perfectly. There are so many twists on mango habanero sauces, but one of our favorites brings fresh ginger into the equation. The exotic warmth it brings to this sauce really ratchets up the flavor here.
For extreme eaters, this is a good all-purpose sauce. You can use it as a deliciously intense fish taco sauce or as an fiery dipping sauce for fried chicken fingers. It’s also a terrific alternative to salsa as a chip dip (if you like fruitier dips). If you want a variant that’s better with barbecue, see our mango habanero barbecue sauce that also has a twist of ginger.
- In a saucepan over medium heat, add all ingredients (except honey) and cook the mix, stirring often for 4 to 5 minutes.
- Remove from the heat and allow the mix to cool for 2 minutes, then transfer to a blender, adding the honey with the transfer.
- Blend the mix until smooth, then pour the sauce into an airtight container and allow it to cool to room temperature.
- Use immediately, or seal in an airtight container. The sauce can be used for up to 2 to 3 weeks.