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Introduction
The origins of combining sweet and spicy flavors can be traced back to ancient cuisines, where cooks discovered the magical pairing of fruits and peppers. This mango habanero sauce carries on that tradition, drawing inspiration from the tropical bounty of the Caribbean islands. Imagine the warm sea breeze caressing your face as you savor the bold, yet balanced flavors that transport you to a vibrant culinary paradise. The use of habanero peppers, among the hottest in the world, adds an unmistakable heat that pays homage to the fiery spirit of the region.
Ingredients
• 2 cups diced mango (about 2 large ripe mangoes)
• 4 habanero peppers, stemmed, seeded, and minced (wear gloves when handling)
• 1/4 cup lime juice (freshly squeezed)
• 2 tablespoons white vinegar
• 1 tablespoon honey
• 1 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 tablespoons olive oil
Step 1:
Peel and dice the mangoes into small cubes, about 1/4 inch in size. Set aside.
Step 2:
Wearing gloves, remove the stems and seeds from the habanero peppers, then finely mince them. Be careful not to touch your eyes or face while handling the peppers.
Step 3:
In a blender or food processor, combine the diced mangoes, minced habanero peppers, lime juice, white vinegar, honey, salt, and ground cumin. Blend or process until smooth and well combined.
Step 4:
With the blender or food processor running, slowly drizzle in the olive oil and blend until fully incorporated and the sauce has a smooth, velvety texture.
Step 5:
Taste the sauce and adjust seasoning if necessary by adding more lime juice for tanginess, honey for sweetness, or salt for flavor balance.
Q: Can I make this sauce ahead of time?
A: Yes, this sauce can be made a few days in advance and stored in the refrigerator until ready to serve.
Q: Is this sauce spicy?
A: Yes, this sauce contains habanero peppers which are known for their intense heat. You can adjust the number of peppers used to control the level of spiciness.
Q: Can I substitute the mangoes with another fruit?
A: Yes, you can substitute the mangoes with peaches or pineapple for a different tropical flavor.
• Substitute mango with peaches or pineapple for a different tropical flavor.
• For a milder sauce, reduce the number of habanero peppers or use jalapeños instead.
• The sauce can be made a few days in advance and stored in the refrigerator.
• Contains mangoes, which may cause an allergic reaction in some individuals.
• Suitable for vegetarian and vegan diets.
Serve the mango habanero sauce as a dipping sauce for grilled meats, tacos, or appetizers. Drizzle it over grilled fish, chicken, or shrimp for a sweet and spicy kick.
Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.
Prepare the sauce ahead of time to allow the flavors to meld. The sauce can be made a day or two in advance and refrigerated until ready to serve.
- Use ripe, juicy mangoes for maximum flavor and sweetness.
- Adjust the number of habanero peppers according to your desired level of heat.
- Wear gloves when handling habanero peppers to prevent burning sensations on your skin.
Substitute mangoes with peaches or pineapple for a different tropical flavor. For a milder sauce, reduce the number of habanero peppers or use jalapeños instead.
This mango habanero sauce pairs well with grilled meats, fish, or shrimp. It also makes an excellent dipping sauce for appetizers like vegetable skewers or chips. Pair with a crisp, refreshing beer or a fruity cocktail to balance the heat.
Best in the summer months when mangoes are in peak season.
This recipe contains mangoes, which may cause an allergic reaction in some individuals.
