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.

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  • Can you can this recipe? If so, like it is or would you have to add anything? Can you use the water bath canning method since it doesn’t have tomatoes in it? Thank you

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