Mango Hot Sauce

Spicy Mango Hot Sauce Recipe
Garrett McCord
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 8 servings
Yield: 8 ounces
Nutrition Facts (per serving)
69 Calories
0g Fat
17g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 69
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 135mg 6%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Total Sugars 12g
Protein 1g
Vitamin C 52mg 261%
Calcium 19mg 1%
Iron 0mg 2%
Potassium 246mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone has a favorite hot sauce. Perhaps it's Tabasco or Cholula. But if every once in a while, you need something a bit more flavorful, fruity, and homemade, this is the perfect hot sauce for you.

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 1940s, Kents are ideal mangoes 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

  • 2 cloves garlic, minced

  • 1 habanero pepper, diced, seeds and ribs discarded

  • 3 tablespoons apple cider vinegar

  • 1 tablespoon minced ginger

  • 1 tablespoon lime juice, freshly squeezed, from 1 lime

  • 1 tablespoon orange juice

  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. Place all of the ingredients into a saucepan and bring to a simmer at medium heat. Cook for 5 minutes.

  3. Place the ingredients in a blender and blend together being careful of the steam so that it doesn't blow the lid off.

  4. Transfer to a sealed container and store in the refrigerator.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Recipe Variation

  • Use rice vinegar if you prefer.