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Mango Habanero Hot Sauce


  • 3 mangoes
  • 4 habanero peppers; or another hot pepper
  • 1 cup shredded carrot
  • 4 green onions
  • 3 cloves garlic
  • 1/4 cup lime juice
  • 3 tbl rice vinegar
  • 1/2 tsp salt


1. Peel the mangoes. Remove the seeds from all but one of the habanero peppers. Add the mango flesh, peppers, shredded carrot, green onions, and garlic to a food processor. Pulse until smooth. Transfer to a medium saucepan. Stir in the lime juice, rice vinegar, and salt. Cook on medium-high until it boils. Reduce the heat and simmer for 10 minutes.

2. Allow the sauce to cool slightly, then press through a sieve to remove any seeds and fruit pulp. Place in an airtight container or a bottle (a squeeze bottle works well) and store in the refrigerator until ready to use. This will keep for several weeks.

Tip: Adjust the heat by adding additional peppers, including the seeds in the blend, or reducing the number of peppers to suit your tastes.

Adapted from Food For My Family

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