A complex fruity hot sauce highlighting the superb pairing of the Caribbean habanero alongside the wonderful succulent flavors of the mango. This recipe is not for the faint at heart; it has a very sweet beginning with a kick at the end. This golden sauce is delectable.


Recipe Summary

25 mins
20 mins
45 mins
1 gallon or more


Original recipe yields 128 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.

  • Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.

  • Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

Cook's Note:

After the sauce is in containers it can be refrigerated and used the next day; however, I recommend canning it by using small jelly jars in a warm bath.

Nutrition Facts

13 calories; protein 0.1g; carbohydrates 2.8g; fat 0.3g; sodium 142.4mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this for the sole purpose of sauce for chicken wings. I think it would be too sweet to just dip chips in but it was excellent as a wing sauce. The habanero's I used were pickled in a jar so I'm not sure if that made any difference heat wise. You get the sweet at first and then the heat comes in from behind. It was spicy yes but that is what habanero's do best. Read More