Last Updated on October 4, 2024 by Chef Mireille
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Holiday Season is just around the corner and for those of you who prefer the taste of the tropics, this delicious Mango Habanero Sauce Recipe is going to be the perfect compliment to your holiday turkey, pernil (roast pork) and other holiday roasted meats. This spicy sauce is the perfect mix of spicy, sweet and acidic all in every delicious bite!
This is not just a delicious Habanero Mango Sauce, but it’s full of health benefits because of the added sea moss. Sea Moss Gel has been trending ever since Kim Kardashian made a post about her Sea Moss Smoothie, but Caribbean people have been reaping the benefits of sea moss gel for centuries.
Due to my love of sea moss, I was happy to partner with Yemaya Sea Moss Gel, which offers a variety of sea moss gels with fresh fruit flavors. This makes it super easy to enjoy a few spoonfuls a day as is or to incorporate the delicious flavored sea moss gels into recipes like this Mango Habanero Hot Sauce.
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History Time 📖
In the Caribbean, sea moss is known as Irish moss and the use of it dates back to the indigenous people of the British Isles. The Kalinago (formerly known as Caribs) and the Arawaks drank it as a healthy elixir to boost immunity, aid in digestion and respiratory issues and also as an aphrodisiac. The gel would also be used as an antibiotic treatment for cuts, bruises and other skin conditions.
Similarly, it was also harvested in Ireland in coastal areas, where it was first mentioned in the 15th century during the Great Famine for its therapeutic properties. The Irish continued to use it as many of them went to the Caribbean as both colonizers and indentured servants.
It’s popularity grew throughout the Caribbean islands and today has many culinary uses as a thickener in beverages, sauces and stews as well as an egg replacement in baked goods most notably in Vegan recipes. Dominica, Grenada and St. Lucia are especially known for their Irish Moss harvestation. Yemaya Sea Moss is harvested straight from St. Lucia.
Here are just a few reasons why you should enjoy Sea Moss Gel daily.
Sea Moss Health Benefits
Sea Moss gel is a Vegan natural nutrient dense seaweed product high in calcium, iron, potassium, zinc, magnesium, Vitamin A, Vitamin C, Vitamin E and more!
Sure you can just enjoy a few spoons a day or add it to your smoothies, but it has so many more culinary uses giving you the chance to add this immune boosting element to all of your foods.
Culinary Uses
- Vegan egg replacement in baking
- Thickener for jam, chutney, sauces and stews
- Emulsifier for salad dressings, home made mayonnaise etc.
Specialty Ingredient Notes
Scotch Bonnet Peppers and Habanero peppers are generally used interchangeably, however there is a slight difference in flavor as they are not the same plant. Scotch bonnets have a more fruity flavor, while habanero chili peppers have a more acidic flavor. Their Scoville heat units, which measure heat level are about the same between 100,000-350,000 spice level on the Scoville meter.
Sea Moss Gel is a nutrient dense Vegan alternative to corn starch to thicken the sauce. This ancient elixir is packed with anti oxidants, vitamins and minerals so any way to add more of it to your diet is a huge plus!
Expert Tips
- Depending on the season, it’s preferable to use frozen mango if mangoes are not in season. Frozen mango is a better option than using half ripe fresh mangoes as you want sweet mango for this recipe.
- When handling the hot peppers, wear gloves because if you touch your face by mistake it’s going to BURN!
- As you chill the sauce, it will thicken, so be careful not to overcook the sauce.
- You can control the amount of heat you prefer by how long you leave the Scotch Bonnet pepper in the sauce. If you like your sauce extra spicy, you can leave it in as your prefer the mix or you can remove it after cooking as I did if you feel the sauce has enough heat. Taste the sauce after cooking and you can decide if you want to leave it in or remove it prior to the blending process. The heat level will increase if you puree the hot pepper with the rest of the sauce. Alternatively, you can remove it half way through cooking if you prefer a milder sauce.
- If you prefer mouth burning hot sauces with an extra spicy kick, you can add spicier peppers like ghost pepper or carolina reapers.
Tools Needed
- Saucepan
- Blender
- Glass Jars (for storing)
Ingredients
- oil
- onion
- orange bell pepper (to keep the color consistent)
- garlic
- frozen mango
- salt
- ground turmeric
- Creole Seasoning
- sugar (or other sweeteners like honey, maple syrup or agave nectar)
- red wine vinegar (apple cider vinegar or white vinegar can also be used)
- lemon juice
- Scotch Bonnet (or habanero chilies)
- Yemaya Mango Sea Moss Gel
How to Make the Best Mango Habanero Sauce
- In a saucepan, saute the onion, bell pepper and garlic.
- Add the mango.
- Add the spices.
- Stir fry for a few minutes so that the mango is well coated with the great flavor of the aromatics.
- Add sugar, red wine vinegar, water and lemon juice.
- Add habanero and sea moss gel.
- Bring to a boil.
- Reduce to a simmer on medium-low heat and let it cook for about 15-20 minutes until the sauce is thickened and pulls away from the pan when you pull a wooden spoon through it (just like when you make jam).
- Let it cool for a few minutes.
- Remove the habanero if you prefer as the spice and flavor will have already infused into the sauce.
- Puree in a blender.
- It can be served as is, but for best results chill in the refrigerator as it will thicken a bit more.
How to Serve Mango Hot Sauce
- Toss your Baked or Air Fryer Chicken Wings in it. to make Mango Habanero Wings
- Use it as a spread for burgers and sandwiches.
- Serve as an accompanying sauce with roasted meats like turkey, chicken or roast pork.
- Serve as a dipping sauce with fried or baked appetizers like crab cakes, fried shark or breadfruit puffs.
- Use as a base for salad dressing – just add a little more oil and vinegar.
- It’s a great salsa to serve with things like empanadas, nachos and fish tacos.
- A substitute for mango chutney.
This Mango Hot Sauce is made with all natural ingredients and no fillers like cornstarch. Instead the nutritious sea moss gel acts as the binder, emulsifier and thickener.
The heat of the habanero pepper has the perfect balance with the sweetness of the mango and spices for the absolute best sauce to compliment all of your favorite meats like pork chops and grilled salmon or grilled shrimp.
Leftover Mango Habanero Sauce
- Your Mango Hot Sauce should be stored in a glass jar with a tight fitting lid in the refrigerator.
- You should use it within 3 weeks.
- If you anticipate having it longer, store it in the freezer for later use.
Your taste buds will be thanking you every time you add this sauce to anything. Here are some great recipes you can enjoy this sauce with:
- Creole Chicken
- Fried Shark
- Pastechi Tuna
- Pastechi Karni
- Cuban Empanadas
- Breakfast Tostada
- Papas Rellenos
Mango Habanero Hot Sauce
Ingredients
- 2 tablespoons oil
- 12 oz. Diced mango
- 1 tablespoon lemon juice
- 1 onion
- 2 teaspoons garlic
- 1 bell pepper
- 1 Scotch Bonnet sliced in half
- 3 tablespoons sea moss gel
- 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- ½ teaspoon Creole seasoning
- 1/3 cup vinegar
- 1/3 cup sugar
Instructions
- In a saucepan, heat oil.
- Add onion and bell pepper.
- Saute until the vegetables are softened.
- Add garlic and stir fry for another minute.
- Add mango, turmeric, salt and Creole seasoning.
- Saute for another minute so that the mango is well coated with all of the spices.
- Add sugar, 1/3 cup water, vinegar and hot pepper.
- Mix well to combine.
- Add Scotch Bonnet pepper (habanero) and sea moss gel.
- Stir well to combine.
- Bring to a boil.
- Reduce to a simmer on medium low heat and cook for about 15 minutes until the sauce is thickened and pulls away from the pot when you drag a spoon through it.
- Let it cool off for a few minutes.
- Remove the hot pepper. (optional)
- Transfer to a blender or food processor and puree.
- Enjoy as is or chill in the refrigerator.
Video
Notes
- You can leave the hot pepper when you are blending the sauce if you prefer a more spicy sauce.
- Always wear gloves when handling hot peppers like habanero and scotch bonnet peppers.
- Store in a glass jar for a longer shelf life.
- I used frozen mango as they are currently out or season, but you can also use fresh ripe mango instead.
Nutrition
Easy Caribbean Mango Habanero Sauce Recipe with Sea Moss
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