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.
Mango Ginger Habanero Sauce
- 3 mangoes peeled and diced
- 1 habanero pepper minced, seeds and stem removed
- 2 cloves garlic minced
- 3 tablespoons apple vinegar
- 2 tablespoons lime juice
- 1 tablespoon fresh ginger minced
- 1 tablespoon orange juice
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 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.
You can lessen the spiciness simply by using less habanero pepper. 1/2 of a chili is a good place to start if you have concern about overall spiciness. Note this sauce will become spicier as it ages. If you plan on keeping it for a few weeks, prepare for extra spiciness as the flavors meld and the habanero ages in the sauce Use gloves when handling habanero peppers. These are extra-hot chilies that can cause severe chili burn. Know your options for treating the burn if it happens.