This sweet and spicy mango habanero sauce is a copycat version of Wingstops’, but much better. It’s lip-smacking good. We turned the heat a notch, but you can adjust to taste.
Use this sweet habanero sauce as a marinade on chicken wings or chicken quarters or as a dip for shrimp.
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Why We Love this Mango Habanero Sauce Recipe
- It’s fiery: oh, the heat! You might burn some calories with this one. Although we used habanero peppers, I added more heat with some African bird's eye. Hey! Go big or go home!
- It's easy to make: roast, blend, and cook the sauce until it’s slightly thickened. That’s it! The sauce is so good that I love to drench it on wings.
- Versatile: triple the recipe and use the sauce for marinating and dipping.
- Make ahead: Are you hosting game night or movie night? Make the hot sauce ahead of time. On the hosting day, bake or air fry your protein of choice, heat up the sauce, and give them both a little wiggle. There you are! Now, watch your guest go “ooh ahh.”
📃Ingredient Description
- Mango: Preferably, a juicy, ripe mango, as it adds more sweetness to the sauce. Don’t forget to peel the skin; otherwise, you’ll have a slightly tangy, bitter sauce.
- Peppers: Yellow habanero pepper is the main ingredient for this recipe, but I’ve added 2-3 pieces of African Birds Eye to turn up the heat and some sweet peppers for fruitiness (where to buy is linked in the recip card).
- Onion: preferably sweet or white onion. A purple onion will offset the flavor we are going for in this dish.
- Seasoning: ginger, smoked paprika, chicken powder, and ground black pepper enhanced the sauce's taste.
- Acid: white vinegar adds a little tang and balances out the sweetness of the mango and honey.
💭Variations and Substitutions
Substitutions for the Spicy Hot Sauce
Acid: Lime juice and apple cider vinegar are great substitutes for white vinegar. The vinegar helps preserve the sauce.
Peppers: Scotch bonnets, red bell peppers, or other chili peppers can be used, but they might not be as hot. If using bell peppers, add more to the cooking time as they contain more water than sweet peppers.
Mango: If you have only canned mangoes, mango juice concentrate, or mango nectar and puree on hand, use them. Please be advised that the texture may differ.
Onion: I’ve tried this recipe with shallots, and they turned out spectacular. The sweet, mild onion-garlic flavor enhances depth without overpowering other ingredients.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Preheat the oven. Cut the onion and peppers in half and place them on the baking sheet. Wrap the garlic in foil so it doesn't burn.
Step 2: Roast briefly, then remove from the oven. The skins should be slightly charred, not burnt.
Step 3: Add water to the blender before adding the roasted veggies, mangoes, and African bird's eye peppers.
Step 4: Blend the mixture until it's completely smooth.
Step 5: Transfer the mixture to a saucepan and cook over medium-low heat until it's reduced in size, stirring frequently.
Step 6: Sieve the cooled sauce before storing it in a bottle or jar. Discard the scrap. Refrigerate for up to 3 weeks or freeze for longer.
👩🏽🍳Maur's Tips
- Choose ripe mangoes for sweetness; start with 1-2 habaneros for heat.
- Wear gloves when handling hot peppers like habanero and chilis, and work in a well-ventilated area.
- It's best to roast or sauté onions, garlic, and peppers before blending for enhanced flavor.
- Be sure to blend all the roasted vegetables until smooth before adding the seasonings and acid.
- Simmer the blended mix to thicken and meld flavors. It's ready when no more foams are on the saucepan's edge.
- Taste and adjust with vinegar for more tang or honey for sweetness.
- Strain the hot sauce through a fine sieve, transferring it directly into the storage bottle using a funnel for a smoother consistency.
- To ensure your jars or bottles are clean and safe for storing food, wash them with soapy water and dunk them in boiling water for 10 minutes. Then, use some clean tongs to grab them out and let them dry on a clean towel. Once dry, you can store your food in them and pop them in the fridge for a longer shelf life. Easy peasy!
📝Recipe FAQS
Yes! Sweet mangoes like Ataulfo or Kent work best, but you can experiment with different varieties based on availability and flavor preference.
This sauce pairs well with grilled meats, tacos, seafood, and even as a dip for chips or vegetables. It adds a sweet and spicy kick to any dish.
You can adjust the sweetness by using less mango or adding more vinegar or lime juice for a tangier flavor.
Love Homemade Sauces? Here Are More Tasty Sauce Recipes to Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
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📖 Recipe
Sweet and Spicy Mango Habanero Sauce (for wings)
Equipment
- saucepan
- Fine sieve
- Bottle or mason jar
Ingredients
- 4-5 sweet peppers de-seeded, preferably orange (135g)
- 2-3 orange habaneros remove the seed if you don’t like it spicy
- 1 medium sweet onion
- 1 whole garlic head about 6 cloves
- 2 mangoes peeled and cubed (about 2 cups)
- 5 African bird eye Thai chili peppers optional
- 1 teaspoon chicken bouillon powder
- 1 teaspoon ground ginger
- ½ tablespoon smoked paprika
- ½ teaspoon Kosher salt or to taste
- 1 tablespoon white vinegar
- ¼ cup honey or brown sugar
- 1 cup water
Instructions
- Preheat the oven to 425°F. Grease a baking sheet with cooking spray.
- If you haven't already, cut the onion and peppers in half. Cut-side down on a single layer. Wrap the garlic head in aluminum foil and place on the baking sheet. Respray it with cooking spray, then transfer it to the oven. Roast for 8 minutes (the skin of the peppers should be slightly charred; see photo in post).4-5 sweet peppers, 2-3 orange habaneros, 1 medium sweet onion, 1 whole garlic head
- Add a cup of water to a blender. Add the mangoes, African bird's eye, roasted peppers, onion, and garlic flesh.2 mangoes, 5 African bird eye, 1 cup water
- Blend until it's completely smooth.
- Pour the pepper and mango mixture into a medium-size saucepan. Add the chicken powder, ginger, paprika, salt, white vinegar, and honey. Cook on medium-low heat until the mixture is reduced in size, about 20 minutes.1 teaspoon chicken bouillon powder, 1 teaspoon ground ginger, ½ tablespoon smoked paprika, ½ teaspoon Kosher salt or to taste, 1 tablespoon white vinegar, ¼ cup honey
- Meanwhile, sterilize the storage bottle or jar to store the hot sauce if you don't intend to use it immediately (see sterilizing tips below).
- Place a fine sieve over a shallow bowl or through a funnel over the storage bottle/jar. Using a spoon, gently scoop the mixture over the sieve. Stir gently using a spatula or wooden spoon. Discard the content that couldn't go through the sieve.
- Cover and store in the refrigerator. It can be stored for up to 2-3 weeks. For longer storage, consider freezing it or using proper canning methods.
Notes
- It's best to roast or sauté the onions, garlic, and peppers before blending for enhanced flavor.
- After blending, taste your sauce and adjust the seasoning. For more tang, add more vinegar and honey for sweetness or extra habanero for more heat.
- The vinegar and honey help preserve the sauce, but to ensure maximum freshness and safety, keep it in a sealed, sterilized container and check for any signs of spoilage, like off smells or mold.
- To sterilize the bottles/jars, wash them with soapy water and dunk them in boiling water for 10 minutes. Then, use some clean tongs to grab them out and let them dry on a clean towel. Once dry, you can store your food in them and pop them in the fridge for a longer shelf life.
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