Description
A vibrant and spicy Mango Habanero Honey Garlic Sauce that perfectly balances sweet, tangy, and fiery flavors. Made with ripe mangoes, fresh habanero peppers, and fragrant garlic, this versatile sauce is ideal for glazing grilled meats, dipping, or adding a kick to your favorite dishes.
Ingredients
Scale
Main Ingredients
- 2 ripe mangoes, peeled and diced
- 2 habanero peppers, seeds removed (adjust to taste)
- 6 garlic cloves, minced
- â…“ cup honey
- ¼ cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
Optional Flavor Boosters
- 1 tablespoon soy sauce (adds umami depth)
- ½ teaspoon ground cumin (adds warmth)
Instructions
- Sauté the Aromatics: Heat olive oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger. Sauté for about 1 minute, stirring constantly, until fragrant but not browned.
- Cook the Mango and Habanero: Add the diced mango and habanero peppers to the pan. Stir well and cook for 3–4 minutes, allowing the mango to soften and release its juices.
- Build the Sauce: Pour in the honey, apple cider vinegar, and lime juice. Add the sea salt and smoked paprika. Stir to combine and bring the mixture to a gentle simmer.
- Simmer and Thicken: Reduce heat to low and let the sauce simmer uncovered for 12–15 minutes, stirring occasionally. The sauce should thicken slightly and develop a glossy texture.
- Blend Until Smooth: Carefully transfer the mixture to a blender or food processor. Blend until completely smooth. For an ultra-silky finish, strain through a fine mesh sieve (optional).
- Taste and Adjust: Taste the sauce and adjust as needed by adding more honey for sweetness, lime juice for brightness, or a small amount of habanero for extra heat.
Notes
- Adjust the number of habanero peppers according to your preferred spice level.
- Straining the sauce after blending provides a smoother texture, ideal for glazing or drizzling.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
- Use this sauce as a marinade, dipping sauce, or glaze for chicken, pork, or seafood.
- Consider adding soy sauce or ground cumin for extra depth of flavor if desired.
