Mango-maple hot sauce

Spice things up with this tropics-inspired condiment!

This fun hot sauce is really versatile. We enjoy it on tacos, grilled fish and even as a barbeque sauce on ribs and chicken. Fruity-tasting hot peppers like habaneros or scotch bonnets are perfect for this sauce; be sure to wear disposable gloves when handling peppers. If you like things *really* hot, use the full amount of peppers listed below, or dial it back to suit your heat preference. This is yet another recipe that’s great for gifting, too.


  • 2 – 3 habanero peppers or 1/2 – 2 scotch bonnet peppers, finely chopped – remove some or all the seeds depending on how much heat you want
  • 1 large mango, peeled and finely chopped
  • 1 medium carrot, grated
  • 1 medium cooking onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) rice or cider vinegar
  • 3/4 cup (185 mL) water
  • 1/4 cup (60 mL) maple syrup
  • 1 teaspoon (5 mL) kosher salt
  • 1/4 cup freshly-squeezed lime juice (about 2 limes)


  • Put all the ingredients except the lime juice in a medium-sized, heavy duty saucepan. Stir and bring to a boil over medium-high heat. Reduce heat to medium or medium low (just enough to maintain a steady simmer) and place a lid on the pan.
  • Cook for 20 – 30 minutes, stirring often, until mango is completely softened.
  • Remove from heat and add lime juice then puree with a stick or conventional blender (or use a food processor.
  • Let cool slightly then pour into very clean jars or bottles and refrigerate for up to 2 months.

Makes approximately 3 cups / 750 mL of hot sauce.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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