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Ingredients
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Mango base
Habanero heat
Seasoning & finishing
Method
Mango base
Prepare mango
Peel and dice the ripe mango. Measure about 1.5 cups of mango flesh (approximately one large mango).
Dissolve sugar
In a small bowl combine 2 tablespoons granulated sugar and 2 tablespoons water. Stir until sugar dissolves to form a light syrup.
Puree mango
Place the mango flesh and the sugar syrup in a blender or food processor. Add 2 tablespoons fresh lime juice. Puree until smooth, about 30–60 seconds. If mixture is too thick, add up to 1 tablespoon water to reach desired consistency.
Habanero heat
Prepare habanero
Wear gloves or wash hands thoroughly after handling. Halve the habanero, remove stem and seeds if you prefer milder heat (leave seeds for maximum heat). Roughly chop the pepper.
Blend habanero
Add the chopped habanero and 1 tablespoon white distilled vinegar to the blender with the mango puree. Pulse 3–4 times, then blend on medium until fully incorporated and smooth, about 10–20 seconds. Taste cautiously to assess heat level.
Seasoning & finishing
Season and adjust
Add 1/2 teaspoon sea salt, a pinch of freshly ground black pepper, and 1 teaspoon olive oil (optional) to the puree. Blend briefly (5–10 seconds) to combine. Taste and adjust: add more lime juice for brightness, more sugar for sweetness, or more vinegar for tang and heat control. If too spicy, stir in an additional 1/4–1/2 cup mango puree or 1–2 teaspoons honey or sugar to mellow heat.
Rest and chill
Transfer the mango habanero sauce to a jar or container, cover, and refrigerate for at least 30 minutes to let flavors meld (preferably 2 hours). Chill will also slightly temper perceived heat.
Serve
Serve chilled or at room temperature as a chutney, dipping sauce, glaze for grilled chicken or fish, or condiment. Shake or stir before serving. Keeps refrigerated in an airtight container for up to 7 days.