The Best Mango Habanero Sauce (Not Hot Sauce)
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- Опубликовано: 2 фев 2025
- / @cobbsq-qv6jp
Discover the Ultimate Mango Habanero Sauce Recipe with Cobb's Q 🌶️🥭
Get ready to switch up the cooking scene as we take it indoors today to make the best Mango Habanero sauce we've ever made. I stumbled upon a game-changing sauce that takes ribs and our beloved "Beer Battered Panko Coconut Shrimp" to a whole new level. And guess what? It all started with a mistake!
In my annual Jalapeno and Habanero Jelly-making tradition, a happy accident occurred. I decided to add some mango to the mix, creating a Mango Habanero Jelly. But guess what? It didn't set as expected, and my disappointment turned into amazement upon tasting it. Sometimes mistakes lead to the best discoveries!
Here's what you'll need for this flavor-packed concoction:
• 14 fiery Habaneros (yes, 14!)
• 2 ripe mangos (remember to ripen them naturally)
• 2 cups of Cider Vinegar
• 6 cups of white sugar
• 1 packet of liquid pectin (Certo or your preferred brand)
The process involves blending the fiery Habaneros and juicy Mangos with a cup of vinegar and transferring the mix to a pot. Add the second cup of vinegar and begin heating. Slowly add in the sugar while stirring, bringing the mixture to a gentle boil. Keep an eye on the heat - you want a slow boil without any bubbling over the pot's edge. Keep stirring frequently for 10 minutes.
Once the 10 minutes are up, introduce a packet of liquid pectin, and let it gently boil for an additional minute before removing from heat.
Don't forget the canning process - fill around 8 Ball jelly jars with this tantalizing creation. If you're below 1000' elevation, process the jars in a water canner for 10 minutes. Then, the suspenseful wait begins - listen for those satisfying popping sounds as the jars seal.
This Mango Habanero Sauce is an absolute game-changer for BBQ Ribs and, once again, our favorite shrimp recipe. Stay tuned, as both of these mouthwatering delights will be hitting our channel soon.
Treat your taste buds to an explosion of flavors - enjoy!
#MangoHabaneroSauce
Background Brick wall courtesy of: Image by Skitterphoto from Pixabay 
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I know it was said in the video, but it's a must try sauce with shrimp.
...a new toungue twister was born. Ball liquid pectin 10x fast.
That was a tongue twister for sure. Glad you enjoyed the sauce. Will definitely send more your way next time we make some!
Those out takes were awesome!
Thanks. Wasn’t sure I was ever going to get it right!!
Sounds delicious!
This is the ultimate topping on almost anything. So tasty!
Thanks I know you guys have received a couple of jars and you have also been the reason I have made an entire set. I am so glad you enjoyed it. Let us know what works on for you all.
Awesome looking recipe! I'm definitely going to try this.
Do you think honey would work instead of sugar? About how much?
Wow. I honestly cannot answer that as I've never tried replacing sugar with honey at the amount of sugar required for this recipe. So, while I've never done this, I found some guidance that might be useful: www.simplycanning.com/substitute-honey-for-sugar/
Looks amazing 🤩
Thanks. Try it. It really is.
wow its kick ass. I did leave the membrane and some seeds in , I also used 3 mangos as I was going to do two batches but one Mango was bad. I used 18 Habanero's yummy
Oh 18 and some of the membrane! I wish I could get away with that here! 😀. So glad you liked it. I swear - make the shrimp recipe on the channel and dip into this. I cannot say enough about how good that really is!
I'm Hooked on this . Im making my second batch, Its hard to find habanero's now . thanks @@CobbsQ-qv6jp
I made your sauce, turned out great, and tasty, and yes it is a hot jam more than a sauce but perfect on my chicken fingers and wings.
I am glad you tried it and enjoyed it! I never thought about wings. We’ll have to try that myself! Thanks for the feedback!
6 cups of sugar? Wow
I know right? The first time I made this years ago, I thought the same, but it does work very well. This started off intended to be a jelly, and ended up being this amazing sauce.
@@CobbsQ-qv6jp
Jelly, or jam, is a fruit preserve and needs a lot of sugar to keep for a long time. Sauces do not need so much sugar, especially when containing fruit.
@@fabiennemitchell2371make your own recipe then 😂
People saying that's to much sugar are people who have no clue how much sugar that's in their everyday foods.
@@drbioprince I think they are misinterpreting this as a “hot sauce” which it clearly isn’t meant to be. Thanks.
Ball Jelly Jars, Ball Jelly Jars, Ball Jelly Jars
You would THINK it's not that hard to say! :)
Why do people pair haberanos with mango? Any particular reason and not any other fruit?
That's a great question. Sweet and Spicy tends to be a thing. These to work very well together. I saw wings a few weeks ago that were Pineapple and Habanero. I wasn't very pleased with those. Now there are also great sauces made by Texas Rib Candy and Kosmos that have cherry Habanero and that works extremely well, just nothing I've tried to make "yet".
@@CobbsQ-qv6jp I've been thinking peach. Any input?
Actually, that sounds very good. If I am not mistaken, one of those "Texas Rib Candy" bottles I mentioned is a peach habanero, I've just not tried it as it's not locally available here. To keep it from jelling, I would think maybe at least 4 peaches to ensure enough liquid is maintained, while also not making it too runny.
@@CobbsQ-qv6jp Thanks!! Love your channel. You've given me ideas that my wife will hate me for!!
@ChrisWunsch-zc7cg I've had peach habanero. It's good too. But it does seem like mango and habanero were made for each other. I have a bottle of store bought mango Scotch bonnet sauce that is just wonderful
I think he means jelly lol 😂
@@HabibTheHeeb was intended to be jelly. But it did not jell and made the most amazing sauce. So. Hot sauce - no. Sauce for dipping shrimp or on ribs. Absolutely! We love this!
This *isn’t* new. West Indians have been making thick, fruit-based "hot sauces" for decades. They're easy to find in Canada (at least in Southern Ontario), much harder in the USA (at least i can't find them easily in California). Just not with that much sugar.
6 cups of white sugar? We making a hot sauce or a jelly?
This was meant to be a jelly which turned into a thick sauce. this isn't "hot sauce". It's outstanding.
The sugar is too much, and I'd use less hot peppers and mix with a less firey or flavourful variety.
This came from my days of making jalapeño jelly. The sugar is absolutely not too much as we have absolutely enjoyed this numerous times. I respect your opinion by all means and I absolutely recommend making it in a way that suits you best. There is nothing wrong with that at all.
Never cut hot peppers without gloves. Eye protection, too, but more to keep you from inadvertently wiping your eyes with pepper juice laced gloves.
Unless you like indescribable pain and soaking your private parts in milk. Or not seeing well for a few days. You’ve been warned. 😀
I don’t wear eye protection but can 100% agree with the gloves! As a wearer of contacts - ask me how I learned to wear gloves! 😀
is this more of a jelly with all the sugar and pectin???
@@texmex-y9h initially it was supposed to be a jelly. However, I learned with the additional mango that it didn’t completely gel. Then I discovered how amazing this is on ribs and Panko coconut shrimp. Now we make it all the time and people are always asking for it so. We love it.
Why tf does everyone say “let’s make real habanero sauce” then proceeds to remove the seeds and membrane?
Just use an orange bell pepper if all you wanna use is orange peppers
It’s not meant to be a hot sauce. You absolutely get the habanero flavor and some heat though. If a hot sauce recipe i would agree with you.
Not true, the seeds do not contain capsaicin. There are plenty of scientific sources and evidence to be found on this claim, it’s just a story that won’t die.
I believe i state it is the membrane and not the seeds in the video.