Mango Habanero Honey Garlic Sauce – Sweet, Spicy & Irresistible
Turn up the flavor with this Mango Habanero Honey Garlic Sauce! 🍯🥭 A perfect balance of sweet, spicy, tangy, and garlicky goodness. Use it as a glaze for wings, dip for appetizers, or drizzle over grilled meats and veggies. Easy to make and packed with bold flavor, this homemade sauce will be your new go-to for game days, BBQs, and weeknight dinners!
Equipment
- Cutting board & sharp knife
- Blender or food processor
- Medium saucepan
- Wooden spoon or spatula
- Airtight glass jar for storage
Ingredients
- 2 ripe mangos (peeled & diced) – or 1 ½ cups frozen mango (thawed & drained)
- 2–3 habanero peppers (stemmed & seeded for less heat)
- 4 cloves garlic (minced)
- ½ cup honey (or maple syrup for vegan)
- ¼ cup apple cider vinegar
- 2 tbsp soy sauce (or coconut aminos)
- ½ cup water (adjust as needed for consistency)
- 1 tbsp olive oil
- ½ tsp salt (to taste)
Instructions
- Sauté aromatics – In a saucepan, heat olive oil over medium heat. Add garlic and habaneros, cooking until fragrant (1–2 minutes).
- Blend base – Add sautéed mix to a blender with mango, honey, vinegar, soy sauce, and water. Blend until smooth.
- Simmer sauce – Return blended sauce to the pan. Simmer on medium-low for 10–12 minutes, stirring occasionally, until slightly thickened.
- Taste & adjust – Add more honey for sweetness, vinegar for tang, or water for thinner texture.
- Cool & store – Let sauce cool before transferring to jars. Store in fridge up to 7–10 days.
Notes
- For milder sauce, replace habaneros with jalapeños or red bell peppers.
- For extra heat, add a ghost pepper or leave habanero seeds in.
- Sauce thickens as it cools; reheat gently to loosen.
- Freezer-friendly: pour into ice cube trays for easy portioning.