Mango Habanero Hot Sauce , COOKMUR
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Mango Habanero Hot Sauce

Zesty Mango Habanero Hot Sauce

This is the hot sauce we’ve been fainting over throughout recent months and could barely wait to impart to all of you! It’s adjusted from the Mango Habanero Hot Sauce from the Afro-Veggie lover cookbook by Bryant Terry (a book we love!). We love the first formula and have been paring it down for ease without forfeiting on heat.

Assuming you love hot sauce and mangoes, this is an absolute necessity attempt. The tone is energetic, the flavor is a fragile equilibrium of fiery, sweet, and tart, and it’s the big deal about everything (plantains anybody?). Also, it meets up in a short time with only 8 basic fixings. We should make hot sauce!

Beginnings of Mango Hot Sauce
Hot sauce is appreciated all over the planet, and a wide range of varieties exist. Yet, the normal fixing in them all? Bean stew peppers – which have been around for over 6,000 years in Mexico and Focal and South America.

However, who thought of the virtuoso thought of joining sweet mangoes with fiery peppers? Our pursuit didn’t bring about an unmistakable response, yet mango in hot sauce is by all accounts normal in the Caribbean, especially in Jamaica and Belize.

Coming up next is a without oil, superbly zesty form adjusted from the skilled culinary expert and creator Bryant Terry.

The most effective method to Make Mango Habanero Hot Sauce
This hot sauce starts with sautéing onion and cumin seeds in water until the onions are delicate and the seeds fragrant.

Next come the garlic and habaneros for super flavor and hotness, in addition to all of their wellbeing advantages!

Capsaicin is the compound in habaneros (and other bean stew peppers) that makes them HOT! It’s been demonstrated to be a pain killer, cell reinforcement, calming, advertiser of valuable stomach microorganisms, and that’s just the beginning. One concentrate even observed the individuals who ate zesty food sources 6-7 days out of each week had a 14% lower hazard of death. Give mom a few peppers!

Yet, capsaicin is aggravating to the skin and eyes, so wear kitchen gloves or clean up completely and abstain from contacting your face subsequent to hacking hot peppers.

Whenever we’ve moved the pepper hacking, we’re prepared for the excess fixings: lime squeeze and zing, sweet mango to adjust the hotness, salt and vinegar for hot sauce works of art, and water to assist it with mixing.

Mix everything up and you have hot sauce! You can give it a taste (cautious, it’s fiery!) and offset the hotness with a little maple syrup, if necessary. Remember it will likewise relax a piece following a little while. While utilizing a ready, sweet mango, we observe it needn’t bother with the maple syrup.

We want to believe that you LOVE this mango habanero hot sauce! It’s:

& Tasty!


  • 2 Tbsp water, in addition to additional on a case by case basis (for sautéing//or sub a large portion of the sum in oil)
  • 1 tsp entire cumin seeds (or sub somewhat less ground cumin)
  • 2 cloves garlic, minced
  • 1-2 habanero chiles*, seeds eliminated, minced
  • 1/2 cup diced ready mango (we incline toward champagne mangoes)
  • 1/2 tsp lime zing
  • 2-3 Tbsp lime juice
  • 1 – 1 ½ Tbsp white wine vinegar (or sub apple juice vinegar)
  • 1/4 – 1/2 cup water
  • 1/2 – 1 tsp maple syrup (discretionary for additional pleasantness relying upon readiness of mango)


  1. To a little pan over medium hotness, add water, onion, and cumin seeds. Sauté for 4-5 minutes covered, blending sometimes to forestall staying. Turn down heat and additionally add a smidgen more water if sautéing excessively fast.
  2. Add garlic, habanero, and salt and sauté covered for 2 minutes, mixing once in a while.
  3. Add mango, lime zing, and lime juice (beginning with the lesser sum), vinegar (beginning with the lesser sum), and water (beginning with the lesser sum) and stew covered for 3-4 minutes more.
  4. Let cool somewhat then mix until rich and smooth (utilize a little blender ok for mixing hot food sources, like a NutriBullet or Vitamix with a tight base). Add more water to thin in the event that excessively thick, mix once more.
  5. Taste and change flavor on a case by case basis, adding more salt to taste, lime juice for brilliance, vinegar for corrosiveness, or some maple syrup (discretionary) to adjust the hotness and salt with a little pleasantness (will rely upon readiness of mango).
  6. Use quickly or store very much fixed in the fridge for as long as about fourteen days. Or on the other hand freeze into ice shapes (utilizing a form) and store in the cooler for as long as 2 months.

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