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Homemade Mango habanero sauce in bottle

Mango Habanero Hot Sauce

Mango Habanero Hot Sauce is a must-try if  you’re a spice seeker like me. It’s deliciously addictive and the perfect balance of spicy, sweet and tart. Welcome this nice kick of Caribbean spice onto your tacos, nachos, ribs, chicken – everything!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 20
Calories: 21kcal
Author: Meiko Temple


  • 4 habanero chilies with seeds remove seeds to mellow down the heat
  • 10 oz mango nectar
  • 1 carrot diced
  • 1 small yellow onion diced about 3/4 cup
  • 5 cloves garlic
  • ½ cup rice vinegar or white vinegar or apple cider vinegar
  • 2 teaspoons fresh lime juice
  • 2 tablespoons honey
  • ½ teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt


  • With gloves, cut habanero peppers in half. Remove seeds if you want to reduce the heat. Add the pepper and the rest of the ingredients to a blender and blend until smooth - 30 seconds.
  • Transfer to a saucepan and simmer on medium-low heat for 15-20 minutes with constant stirring.
  • Remove from heat and allow the sauce to cool to room temperature.
  • Pour into air-tight container and store in the refrigerator until use.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish


For “hot” keep in all the seeds from the habanero peppers
For “medium” remove the seeds from one habanero pepper
For “mild” remove the seeds from all the habanero peppers


Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 34mg | Fiber: 1g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg


Measuring Tools
Chef's Knife
Cutting Board
Food processor - small - 3 cup
Medium Saucepan

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.