Over medium heat, sauté the diced shallots in butter until translucent.
Add the habanero peppers and ginger. Cook, stirring frequently, until fragrant (1 to 2 minutes).
Add in the mangoes, mango juice, diced tomatoes, molasses, and cider vinegar, then increase the heat to medium high.
Bring the mix to a boil, then lower the heat and cover. Allow the mix to simmer covered for 30 minutes, stirring occasionally.
Pour the mix into a blender or food processor and blend until you reach your desired sauce consistency.
Pour the sauce into a jar or container and allow it to cool to room temperature.
Use immediately or, for best flavor, refrigerate for a minimum of 2 to 3 hours prior to use.