Mango habanero sauce gives a wonderful sweet-spicy kick to tacos and more. Really easy to make, and surprisingly healthy, it'll be a go-to hot sauce.
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Over the coming days I've got a few more Mexican-inspired recipes coming ahead of Cinco de Mayo, including this mango habanero sauce. It may not be totally Mexican, but then Cinco de Mayo is questionable in how Mexican it really is, as I've mentioned before (it's celebrated a lot more in the US and hardly known in many areas of Mexico).
But that doesn't stop it being delicious. A little sweet and definitely spicy, it’s the perfect addition to pretty much any kind of taco, and more.
There’s a taco place not too far from us that has a relatively short menu, but it’s clearly a model that works as it does a great trade and everything I have tried has been good. Each table is set with tomatillo salsa verde and mango habanero sauce, ready for you to add to whatever you order. Salsa verde is one I have made for a while, but I’ve been meaning to make mango habanero. I finally got round to it and now I wonder how it took me so long as it’s both easy and delicious.
Don’t go thinking with only two chilis in here that this isn’t spicy – habanero peppers have a really good kick, especially if you leave the seeds in. This isn’t a sauce to go pouring on lots of it, but it definitely adds a fantastic flavor to things, like the lobster tacos I made not too long ago. It also has a surprising ingredient to make that lovely color - carrots! In fact this is really a pretty healthy sauce.
How to make mango habanero sauce
When I say it’s easy, it really is – you simply put everything in a blender or food processor, roughly chopped depending on how well your machine manages to break things up/needs a hand. Whizz it all up then pour it into a small pan, bring to a boil and simmer for around 10 minutes. This helps bring the flavors together. Let it cool and put in bottles or jars. You can strain it if you like, but you don’t have to.
Mango habanero sauce makes a great addition to almost any taco and other Mexican dishes, or anything that could take a bit of heat. It’s gently sweet and with a great kick of heat, it’ll be a regular addition to your table.
Try these other tasty sauces:
- Chermoula sauce (herbs and warm spices)
- Blueberry barbecue sauce (fruity with a bit of a kick!)
- Chimichurri sauce (herbs, vinegar and a little chili)
Mango habanero sauce
- 2 habanero chilis
- 1 small mango , giving ¾ cup diced mango
- ¼ large onion (or ½ small)
- 1 small carrot (approx 2oz/55g giving ½ cup thin slices)
- 1 - 2 cloves of garlic
- 2 tbsp lime juice
- 2 tbsp apple cider vinegar
- ¼ tsp salt
- Remove the stem from the chilis and remove some or all of the seeds if you prefer less hot. Note take care as you handle them not to rub eyes and wash well after (you may want to use gloves).
- Peel the mango and dice the flesh from the stone. Peel the carrot, onion and garlic and roughly chop all (the carrot is best sliced fairly thin unless your blender/food processor is very strong).
- Put everything in a food processor or blender and blend until smooth.
- Tip the sauce into a small pan and bring to a simmer. Reduce heat and simmer for approx 10min. Allow to cool before transferring to a bottle or jar.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
See all the Cinco de Mayo-inspired recipes being shared today:
- Beef and Portobella Tostados by Our Good Life
- Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
- Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
- Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
- Rotisserie Chicken Nachos by Pies and Plots
- Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
- Chicken Tinga Chalupas by Palatable Pastime
- Chicken Tortilla Soup by Soulfully Made
- Chipotle Chicken and Black Bean Soup by Cooking Chat
- Mexican Chicken and Black Bean Casserole by Simple and Savory
- Slow Cooker Pork Carnitas with Mexican Slaw by A Mind Full Mom
- Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon
Sides and Sauces
- Alambre Skillet Cheese Dip by My Life Cookbook
- Black Bean Cilantro Rice by Sew You Think You Can Cook
- Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
- Chicken Street Tacos by The Freshman Cook
- Chicken Fajitas by A Day in the Life on the Farm
- Lime Chicken Soft Tacos by Life Tastes Good
- Mini Taco Bowl Bites by Jersey Girl Cooks
- Pineapple Lime Chicken Tacos by Brunch-n-Bites
- Taco Bake by My World Simplified
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