Mango Habanero Honey Garlic Sauce Recipe
A vibrant and spicy Mango Habanero Honey Garlic Sauce that combines sweet mango, fiery habaneros, and rich honey for a deliciously balanced condiment perfect for glazing, dipping, or adding a kick to your favorite dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 cups sauce
- Category: Sauce
- Method: Stovetop
- Cuisine: Fusion
Ingredients
Main Ingredients
- 1 large mango, peeled and chopped (or about 1 cup frozen mango)
- 2 habanero peppers, seeds removed for less heat
- ½ cup honey
- 4 garlic cloves, minced or crushed
- ¼ cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Heat olive oil: Warm 1 tablespoon of olive oil in a saucepan over medium heat to prepare for sautéing the garlic.
- Sauté garlic: Add the minced garlic cloves to the oil and cook until fragrant, about 1 minute, ensuring not to burn them.
- Add ingredients: Stir in the chopped mango, habanero peppers, honey, apple cider vinegar, soy sauce, lime juice, and salt to the saucepan, combining everything evenly.
- Simmer mixture: Bring the sauce to a simmer and cook for 15 minutes, allowing the mango to soften completely and the sauce to thicken slightly.
- Cool the sauce: Remove the saucepan from heat and let the mixture cool for a few minutes to prepare for blending.
- Blend sauce: Use a blender or immersion blender to puree the sauce until smooth, or leave it a bit chunky depending on your texture preference.
- Adjust seasoning: Taste the sauce and add more honey for sweetness, more lime juice for tang, or additional salt if necessary.
- Store: Once cooled completely, transfer the sauce into a jar or bottle and refrigerate until ready to use.
Notes
- Remove habanero seeds to reduce the heat level; keep them if you want a spicier sauce.
- Use frozen mango if fresh mango is not available; thaw before use.
- This sauce can be used as a marinade, glaze, or dipping sauce for meats, seafood, or vegetables.
- Store in the refrigerator and use within 1 to 2 weeks for best freshness.
- Adjust vinegar and lime juice to balance acidity according to personal taste.
