Mango Habanero Sauce

Habanero hot sauce is a daring adventure, but I find adding some mangoes gives a fruity sweetness that mellows the sauce – just a tiny bit. Habanero peppers have become far more available in Canada over the last number of years. In many of the local grocery stores, there is always a supply of jalapeno, scotch bonnett, and thai chilies. I wish that serrano peppers were more prevalent up here because they are the perfect heat for me to include in many dishes.

A month or so ago, a store got a shipment of habanero peppers. I bagged up more than half the stock. Knowing that I likely wouldn’t see them again for a while, I threw the bag in the freezer so that I could pull out one or two at a time when needed.

habanero mango sauce

Habanero peppers are not a pepper to mess around with unless you are serious about some heat in your food. Chili pepper heat is measured by a heat index called Scoville units. To understand just how hot a habanero pepper is, it is best to compare it to another. A jalapeno pepper has a heat index of 2,500-5,000 Scoville units. and a cayenne pepper has 30,000 – 50,000 Scoville units. Compare those to the habanero pepper which is a scorching 100,000 – 350,000 Scoville units!

This sauce has such a wonderful flavour. The mangoes provide a sweet and fruity base to the sauce, but the habanero peppers give it a serious kick. Once making this sauce, I tried it on many different things. There was no surprise that it is outstanding on burgers and hot dogs. It also goes great with chicken or fish. One other dish I tried the sauce on was vanilla ice cream. You may not believe me, but it actually tasted incredible! The next thing I want to make with them is popsicles!

Mango Habanero Sauce Recipe

4.50 out of 5
2 reviews
Habanero hot sauce that issweet and fruity sauce from the mango but fiery hot from the habanero peppers. A bbq sauce, glaze or dip that is great on burgers, hot dogs, chicken, fish and more.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 cups


  • 2 tbsp olive oil
  • 1 onion , minced
  • 1 orange sweet bell pepper , minced
  • 4 garlic cloves , minced
  • 3 habanero peppers , including seeds!
  • 2 cups mango fruit , chopped
  • 3/4 cup vinegar
  • 1/4 cup honey


  • Heat the olive oil in a saucepan at medium heat. Add the minced onion, orange pepper and garlic. They should be tender in about 5-7 minutes.
  • Add the remaining ingredients and bring to a boil. Lower the heat and let the sauce simmer for 15-20 minutes.
  • Puree in a blender until smooth with no chunks.


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

Leave a comment

Recipe Rating


    I going to use this sauce with my Instant Pot home-made yogurt. I’m also going to try coming up with a serrano pepper with black berries and a jalapeno with pineapple and lime. What do you think?

    • Reply
  • 3 habaneros was a little..ok a lot too trying a new batch with one very small one..fingers crossed this one will be the keeper!

    • Reply
  • 5 stars
    Just made your mango habanero sauce as per directions (mostly, but left out the seeds and added extra habanero). The sauce is really good. Put it on vanella ice cream and gave it to my 10 year old. He liked it! I tried some after, sweet and spicy, good balance of flavor. Looking forward to trying it with some meats.

    Just be careful not to rub your eyes after you cut up the habanero!

    • Reply
  • 4 stars
    Great recipe.

    Modified it slightly. Used Pear halves in syrup instead of peach. Used 8 habaneros, 4 ghost peppers, 2 red jalapenos.

    • Reply
  • Any chance this sauce can be canned? Has it been tested out is this a freeze refrigerate only sauce?

    • Reply
  • Have of you tried habanero ice cream?

    • Reply
  • Wow Steve we must be on the same wavelength! I made a spicy mango dipping sauce today. 🙂 I added Thai bird chilies… which were not as crazy hot as habaneros. Wow.. you’re the 2nd person today I have seen using those hot little chilies. 🙂 This looks great.

    • Reply
  • Living close to New Mexico means that we have a solid selection of peppers throughout the year, so I’m rather spoiled. Love the daringness of this recipe Steve.

    • Reply
  • “[O]range pepper, minced” = orange bell pepper?

    • Reply
    • yes it is an orange bell pepper

      • Reply
      • Thanks for clarifying.

        I’ll be making this soon. It looks delicious.

        • Reply
  • What a fun sauce! My hubby loves habanero peppers. We have always grown them in our garden, and had a great time experimenting with them.

    • Reply
  • I might have to cut the habaneros down…this sounds intense! But I love the combination of flavors…and the name 🙂

    • Reply
  • What a gorgeous color! Looks like a must try sauce.

    • Reply
  • I’m a bit scared. But, I’m totally in! Gorgeous color for the sauce as well!

    • Reply
  • Woah 3 whole peppers with the seeds! This must be a delicious doozy of a sauce. The color is absolutely appealing and the presentation, as usual, is quite tasteful. Great post, Steve!

    • Reply
  • Oooo, I bet it’s fantastic on ice cream! Habanero is a tough little pepper, sooooo HOT but good in moderation.
    Great job on the sauce!

    • Reply
  • I love that you tried this on ice cream! There’s something about brightly-coloured dishes that make them especially tempting. And living in Toronto, I know what you mean when you stock up on food when it’s available. Sometimes I have serious blogger envy of cooks in warmer climates!

    • Reply
  • Great blend of heat and sweet! I think mangoes were a perfect choice for this hot sauce. Definitely a great condiment to have in the fridge. Also, love the name.

    • Reply
  • Ice cream-now that is an interesting pairing but one that I can totally see working! 🙂

    • Reply
  • Holy cow – on ice cream??

    • Reply
  • I absolutely believe this is great on ice cream – I have been known to do the same 🙂

    mango and habanero is a favorite pairing in our house too – and it is so versatile!

    • Reply

Subscribe to the newsletter and never miss a recipe!