Mango Habanero Honey Garlic Sauce Recipe – Sweet & Spicy Glaze for Wings, Tacos & More
This Mango Habanero Honey Garlic Sauce is a bold fusion of tropical sweetness, fiery heat, and savory depth. Made with ripe mangoes, fresh habanero peppers, garlic, and honey, it’s the perfect balance of sweet and spicy with a sticky, glossy finish. Ideal for glazing grilled chicken, tossing with wings, drizzling over tacos, or dipping crispy tofu, this sauce brings vibrant flavor to any dish. Quick to make and easy to store, it’s a must-have condiment for spice lovers and flavor seekers alike.
Equipment
- Medium saucepan
- Blender or immersion blender
- Knife and cutting board
- Measuring Cups and Spoons
- Fine mesh strainer (optional)
- Airtight jar or container for storage
Ingredients
- 1 cup diced mango (fresh or thawed frozen)
- 2–3 habanero peppers, stemmed (seeded for less heat)
- ¼ cup honey
- 3 garlic cloves, minced
- ¼ cup water
- 2 tbsp apple cider vinegar or lime juice
- ½ tsp salt
- Optional: 1 tsp soy sauce, ½ tsp smoked paprika, 1 tsp cornstarch slurry (for thickening)
Instructions
- Sauté Garlic: In a saucepan over medium heat, add a splash of oil and sauté garlic for 1–2 minutes until fragrant.
- Simmer Sauce Base: Add mango, habaneros, honey, water, vinegar (or lime juice), and salt. Bring to a simmer and cook for 10–12 minutes until mango is soft and flavors meld.
- Blend: Carefully transfer to a blender or use an immersion blender to puree until smooth. For a silky texture, strain through a fine mesh sieve.
- Adjust & Thicken (Optional): Return to heat. Add soy sauce or paprika for depth. For a thicker glaze, stir in cornstarch slurry and simmer 1–2 minutes until glossy.
- Cool & Store: Let sauce cool completely before transferring to a clean jar. Refrigerate for up to 2 weeks.
Notes
- Handle habaneros with gloves to avoid skin irritation.
- Adjust heat by using fewer peppers or removing seeds.
- Frozen mango works well—just thaw and drain first.
- Use as a marinade, glaze, or dip—it’s incredibly versatile.
- Freeze in small portions for longer storage (up to 3 months).
- Taste as you go—this sauce evolves quickly as it simmers.