Ingredients
Scale
- 2 ripe mangos (peeled & diced) or 1 ½ cups frozen mango (thawed & drained)
- 2–3 habanero peppers (stemmed & seeded for less heat)
- 4 cloves garlic (minced)
- ½ cup honey (or maple syrup for vegan)
- ¼ cup apple cider vinegar
- 2 tbsp soy sauce (or coconut aminos)
- ½ tsp salt (to taste)
- ½ cup water (adjust as needed for consistency)
- 1 tbsp olive oil
Instructions
- Sauté garlic and habaneros in olive oil over medium heat for 1-2 minutes until fragrant.
- Blend the sautéed mixture with diced mango, honey, apple cider vinegar, soy sauce, and water until smooth.
- Return the blended mixture to the saucepan and simmer on medium-low heat for 10-12 minutes until slightly thickened.
- Taste and adjust sweetness or tanginess as needed.
- Cool before storing in jars; refrigerate for up to 7–10 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 60
- Sugar: 12g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg