Mango Habanero Sauce

mango habanero sauce markedThis starts out with big chunks of beautiful vegetables and fruits and ends up a silky smooth sauce that is great with fish, chicken and pork. One of my friends even puts it on his egg whites in the morning!



Mango Habanero Sauce

Adapted from The Food of Miami cookbook.
Author Anna


  • 2 red bell peppers, stem removed, halved and seeded
  • 2 yellow bell peppers, stem removed, halved and seeded
  • 2 habanero peppers, cut in half, stem removed
  • 4 medium tomatoes, peeled, halved and seeded
  • 3 ripe mangos, chopped roughly
  • 1 large onion, chopped roughly
  • 2 Tablespoons chopped garlic
  • 3/4 cup apple cider vinegar
  • 1 cup light brown sugar
  • 1/4 cup molasses
  • 1/4 cup dijon mustard
  • 2 Tablespoons cinnamon
  • 1 Tablespoon cumin
  • 1 Tablespoon dried thyme
  • 1 Tablespoon dried marjoram
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup water


  1. Put all of the ingredients into a large saucepan (preferably not aluminum).
  2. Put this pot of goodness on the stove-top and bring to a simmer.
  3. Simmer gently for about an hour.
  4. Remove from heat.
  5. Using a food processor or immersion blender, purée the ingredients. Careful, it's hot!
  6. Then put the puréed mixture through a medium mesh strainer. This is the step that makes the silky sauce. If you have a "tamis," pronounced "tammy," this works well for the volume of sauce here.

Recipe Notes

Gr8 Do-Ahead Tip:

You can make it ahead of time, it will stay in the refrigerator for a couple of weeks.

Gr8 Gift Idea!

Package it up in a pretty container to give as a gift. Make sure to put instructions on the tag that it needs refrigeration.

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