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.