The sweetness of this mango habanero sauce is immediately replaced with a scorching zap!
This dish is incredibly simple to make and will improve any cut of chicken you cook.
My personal favorite recipe is for smoked mango habanero wings.
How to make Mango Habanero Sauce
You will most certainly have some of the ingredients on hand while creating this mango habanero sauce, but you will also need to purchase some fresh habanero chiles and mango nectar.
Mango nectar should be available in your grocery store’s Mexican area. If you can’t obtain mango nectar, use fresh or frozen mango instead.
Begin by blending the mango nectar, garlic, habanero peppers, apple cider vinegar, and smoked paprika.
I mixed it for approximately 2-3 minutes in my Magic Bullet until it was totally integrated.
Pour the combined ingredients into a saucepan, add the raw honey, and simmer for approximately 10 minutes over medium-low heat.
Every 2 minutes, stir the pot to assist the sauce evaporate and not adhere to the bottom of the pan.
When the sauce begins to thicken, take it from the heat and toss in the unsalted butter until melted.
Serve immediately over fried wings, or keep it in a mason jar in the fridge for up to a week.
How to use it
This sauce is perfect for grilled wings, but it also goes well with any form of grilled chicken. But don’t stop there; it’s also delicious as a glaze for pork chops, pork loin, or ham, or over a bagel with cream cheese.You may serve this with some freshly smoked salmon.
Storage
This recipe yields enough coating for 4 pounds of chicken wings. If you have any leftovers, put them in an airtight mason jar in the fridge for up to a week.
You may also gently reheat it in a saucepan on the stovetop.
