Caribbean Mango Pepper Sauce Recipe

Add some spice to your life with my Caribbean Mango Pepper Sauce. This homemade sauce is silky, spicy and delicious. And you can make it as hot as you like!

Veggies and Fruits for Mango Pepper Sauce

The recipe starts out with big chunks of beautiful vegetables and fruits and ends up a silky smooth sauce. It takes a while to make, but a lot of the time is just simmering the sauce.

Lifting a spoonful of Mango Pepper Sauce from jar.

It’s Gr8 on fish, chicken, and pork. One of my friends even puts it on his egg whites in the morning! Serve it with tortilla chips or plantain chips as a salsa.

If you make my Jamaican Meat Pies, this Mango Pepper Sauce would be a delicious condiment for dipping.

Mango Pepper Sauce in jars.

Make a batch, put it in jars and give it to some friends. They’ll love you!

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Caribbean Mango Pepper Sauce

This sauce is perfect on fish, chicken and pork. Or just serve it as a dip with tortilla chips or plantains.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Sauce
Cuisine: Caribbean, Tropical
Keyword: Mango Pepper Sauce
Servings: 3 cups, approx.
Author: Anna


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


  • Put all of the ingredients into a large non-reactive saucepan. I use my enameled cast iron pot.
  • Put this pot of goodness on the stove-top, cover, bring to a boil then immediately turn down to a simmer.
  • Tip the cover to let some air escape and simmer gently, the the cover tipped  for about an hour.
  • Remove from heat.
  • Using a blender or immersion blender, purée the ingredients. Careful, it’s hot! You can also wait until it cools a bit to do the blending.
  • 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.


Gr8 Pepper Tip:

For a hotter sauce, leave the seeds in the pepper, for a milder sauce, remove the seeds. Be careful, these peppers are hot!

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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!

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