Diced mango is combined with spicy habanero peppers and ginger for a perky sauce. It's fantastic with chips, but don't be afraid to serve it on freshly grilled fish or chicken. Perfect on tacos, homemade enchiladas, and nachos. I've even used it in making variations of Bloody Marys to give them a curiously tropical kick.
If you want it extra spicy, feel free to leave the seeds and ribs in the pepper or even use more than one. Just remember that you still want it to be edible.
Mango-wise, Champagne/Ataulfo mangoes seem to work best. These bright yellow, smaller mangoes were given the name Champagne mangoes partially for marketing purposes, and also for their perky flavor. The taste is sweet and creamy with a firm flesh that is excellent grilled, roasted, or served straight. Ataulfos have a small seed, which gives them a high flesh to seed ratio. They’re generally available in markets March through July and generally come from Mexico.
Kent mangoes also work well. Developed in Florida in the 1940’s, Kents are ideal mangos for juicing. The mango is dark green with the occasional red blush and develops yellow undertones when ripe. This mango is popular in Mexico, Ecuador, and Peru. It has two growing seasons and is available in late winter and throughout summer. It due to the juice level that this mango will help increase the amount of sauce that you get out of the recipe.
This sauce will keep in the fridge for a few weeks in a bottle. However, feel free to gift it out to friends and family who will surely ask for more.
- 3 mangoes (peeled and diced)
- 1 habanero pepper (diced, seeds and ribs discarded)
- 1 tablespoon ginger (minced)
- 2 cloves garlic (minced)
- 1 lime (juiced)
- 1 Tablespoon orange juice
- 3 tablespoons vinegar (rice or apple)
- 1/2 teaspoon salt
Place all of the ingredients into a saucepan and bring to a simmer at medium heat. Cook for 5 minutes.
Place the ingredients in a blender and blend together being careful of the steam so that it doesn't blow the lid off.