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mango ginger habanero sauce
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Mango Ginger Habanero Sauce

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 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.