Description
This vibrant Mango Habanero Honey Garlic Sauce combines the sweetness of ripe mangoes and honey with the fiery kick of habanero peppers, balanced by tangy lime and apple cider vinegar. Perfect as a glaze, dip, or marinade, this smooth and glossy sauce delivers complex layers of flavor with a hint of smokiness and earthiness from smoked paprika and cumin.
Ingredients
Scale
Main Ingredients
- 2 ripe mangoes, peeled and diced (or 1½ cups frozen mango chunks, thawed)
- 2-3 habanero peppers, seeds removed (adjust for heat preference)
- 6 garlic cloves, minced
- â…“ cup raw honey (or maple syrup for vegan option)
- ¼ cup apple cider vinegar
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- 1 tablespoon soy sauce (for umami depth)
- ½ teaspoon cumin (for earthy warmth)
- Fresh cilantro leaves for garnish
Instructions
- Prepare the Base: Heat olive oil in a medium saucepan over medium heat. Add minced garlic and grated ginger; sauté for 60 seconds until fragrant.
- Build the Flavor Foundation: Add diced mango and habanero peppers. Cook for 3-4 minutes, stirring occasionally, until mango softens.
- Create the Liquid Base: Pour in apple cider vinegar, lime juice, and honey. Stir in salt and smoked paprika, then add soy sauce and cumin. Bring to a gentle simmer, then reduce heat to low.
- Develop Complex Flavors: Simmer uncovered for 12-15 minutes, stirring every 3-4 minutes, until mixture reduces by one-third and becomes thick and glossy.
- Achieve Smooth Perfection: Blend mixture for 45-60 seconds until completely smooth. Strain through a fine-mesh sieve if an ultra-smooth texture is desired.
- Final Seasoning: Taste and adjust by adding more honey for sweetness, more lime juice for acidity, or more habanero for heat intensity. Garnish with fresh cilantro leaves before serving.
Notes
- For a vegan version, substitute honey with maple syrup.
- Remove habanero seeds to reduce heat or add more for extra kick.
- Store sauce in an airtight container in the refrigerator for up to two weeks.
- This sauce works great as a marinade, glaze for grilled meats, or a spicy dip.
- Straining the sauce is optional but recommended for a silky smooth finish.
