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Mango and habanero sauce

Spice up any dish with a sauce that packs a punch. Delicious with chicken, steak, grilled vegetables or as a dip with tortilla chips or a selection of raw veggies!

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Mango and habanero sauce

  • EAT ME Habanero Pepper Product photo
    1 habanero
  • EAT ME Ginger Product photo
    4 cm ginger
  • 1 clove of garlic
  • 1 shallot
  • 1 mango
  • 2 tbsp sunflower oil
  • 1 tsp curry powder
  • ½ tsp paprika powder
  • EAT ME Limes Product photo
    1 lime
  • 1 tbsp honey or agave syrup
  • 1 tbsp ketjap manis (sweet soy sauce) or soy sauce
  • 1 tbsp brown sugar
  • salt

Kitchen tools

  • Blender or hand blender

Preparation method

  1. Halve the habanero pepper lengthwise. Remove the seeds. Finely chop the pepper Peel and finely chop the ginger and garlic. Chop the shallot.
  2. Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
  3. Heat the sunflower oil in a small pan. Add the pepper, ginger, garlic and shallot and fry on a medium heat for approx. 2 minutes. Add the curry powder and paprika powder to the pan and fry briefly.
  4. Add the mango and gently fry for 2 minutes.
  5. Squeeze the lime. Add the juice with 300 ml of water, honey or agave syrup, ketjap or soy sauce and sugar. Bring to the boil, then leave to simmer with a lid on the pan for approx. 15 minutes. Transfer to the blender or beaker of the hand blender and blend into a smooth sauce. Season to taste with salt. Leave to cool for at least 1 hour before serving.

Nutrition value per person/bite

170 kcal
1 g
8 g
1 g
23 g
21 g
2 g

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