If you’re looking for a sauce that brings together fiery heat, tropical sweetness, and bold garlicky flavor, this Mango Habanero Honey Garlic Sauce is for you. Sweet mango and sticky honey balance out the habanero’s kick, with garlic adding savory depth. Use it as a dip, glaze, or marinade—you’ll want to keep this in your fridge!
Why You’ll Love This Sauce
- Balanced flavors: Sweet, spicy, fruity, and savory all in one. The mango and honey provide natural sweetness; habanero adds the heat; garlic and lime juice round everything out.
- Versatile: Use it on grilled meats, shrimp, wings, roasted veggies, or as a dipping sauce.
- Quick & simple: One pot, a few fresh ingredients, and about 25 minutes from start to finish.
Ingredients
Here are the components you’ll need (with amounts for about 1½‑2 cups of sauce):
- 1 large mango (or about 1 cup frozen mango), peeled and chopped
- 2 habanero peppers, seeds removed if you prefer 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 the olive oil in a saucepan over medium heat.
- Add the minced garlic, sautéing until fragrant (about one minute).
- Add chopped mango, habanero peppers, honey, apple cider vinegar, soy sauce, lime juice, and salt. Stir to combine.
- Bring to a simmer, then let cook for about 10‑15 minutes, until the mango is very soft and the mixture thickens slightly.
- Remove from heat, let cool a few minutes.
- Blend until smooth using a blender or immersion blender. (If you like texture, you can leave it slightly chunky.)
- Taste and adjust: add more honey if you like sweeter, or more lime for tang. Maybe more salt if needed.
- Once cooled, transfer into a jar or bottle. Store in the refrigerator.
Yield & Time
| Detail | Value |
|---|---|
| Preparation Time | ~10 minutes |
| Cooking Time | ~15 minutes |
| Total Time | ~25 minutes |
| Yield | ~1½‑2 cups sauce |
| Servings | About 8‑10 (as a condiment/glaze) |
Variations & Tips
- Add grated ginger for extra zing.
- Roast the mango and habaneros first for a smokier flavor.
- For a milder version, use fewer habanero peppers or substitute with a milder chili (e.g. jalapeño).
- To make it vegan, swap the honey for agave or maple syrup.
- If you like a thicker sauce, simmer longer, or stir in a bit of cornstarch slurry.
Storage & Serving Suggestions
- Store in a sealed jar in the refrigerator; it will keep up to about 2 weeks.
- For longer storage, freeze in small portions (ice cube trays work well).
- Use it to glaze chicken or shrimp toward the end of grilling for a sticky finish.
- As a dipping sauce, try it with spring rolls, fried snacks, or roasted veggies.
Nutrition (per ~2 Tbsp serving)
- Calories: ≈ 60
- Fat: ≈ 1 g
- Carbohydrates: ≈ 14 g (of which sugars ~10 g)
- Protein: ≈ 0 g
- Sodium: depends mostly on soy sauce; adjust to taste