This mango habanero sauce has an upfront sweetness that quickly gets replaced by a spicy zing!
This recipe is super easy to whip up and will elevate any cut of chicken you’re cooking.
My personal favorite is to make these smoked mango habanero wings.
How to make Mango Habanero Sauce
When making this mango habanero sauce, you will likely have some of the ingredients on hand, but you will also need to make sure you pick up some fresh habanero peppers and some mango nectar.
You should be able to find mango nectar in the Mexican section of your grocery store. If you can’t find mango nectar, you could also use fresh or frozen mango.
Start by putting the mango nectar, garlic, habanero peppers, apple cider vinegar, and smoked paprika into a blender.
I used my Magic Bullet and blended it for about 2-3 minutes until it was completely incorporated.
Pour the blended ingredients into a pot, add in the raw honey, and cook it over medium-low heat for about 10 minutes.
Stir the pot every 2 minutes to help the sauce evaporate and not stick to the bottom of the pan.
Once the sauce has started to thicken, remove it from the heat and add in the unsalted butter and stir it until it has melted.
Serve it immediately over cooked wings, or you can store it in a mason jar in the refrigerator for up to a week.
How to use it
You can serve this over some freshly smoked/grilled wings, but honestly, this sauce will go great with any type of grilled chicken. Don’t stop there tho, it works great as a glaze for pork chops, pork loin, or ham or even on a bagel with cream cheese.
This recipe makes enough to coat 4 pounds of chicken wings. If you do have any leftovers, you can store it in an airtight mason jar in the refrigerator for up to 1 week.
You can also reheat it gently in a pot on the stovetop.
Mango Habanero Sauce
- 1 cup mango nectar
- 4 cloves garlic
- 2 habanero peppers seeded
- ¼ cup apple cider vinegar
- 1 tsp smoked paprika
- ⅓ cup raw honey
- 4 tbsp butter unsalted
- In a blender, combine mango nectar, garlic, habanero peppers, apple cider vinegar and smoked paprika. Blend for 2-3 minutes until it is completely incorporated.
- Pour it into a pot, add in the raw honey, and cook over medium-low heat for about 10 minutes stirring every 2-3 minutes.
- Once it starts to thicken, remove from heat, add in the unsalted butter and stir until melted.
- Serve immediately over cooked wings, or store it in a mason jar.