This recipe for mango sauce with Havanero has everything: it is spicy, sweet, delicious and perfect for all types of meats and dishes. It is a delight to accompany roasted meats, chicken wings, tacos or fish. Of course, carefully, because Havana pepper occupies a high position on the Scoville scale to measure the chiles itching. Anyway, if you do not have available habaneos chili peppers, you can use other types of fresh or dry chiles. Anyway, the bittersweet taste of this sauce will love it and exalt the best of meats. Doing it is very easy, you just have to enlist and crush ingredients in just a few minutes. No excuses, right? Stay with recipes and discover how to make mango sauce with Havanero.
| 🚻 15 Diners | 🕘 10m | 🍵 Acompasation | 🤯 Low Disturbance |
| Ingredients to make mango sauce with habanero: |
| 1 mango 3 chile habanero 3 tablespoons of mustard dessert 3 teaspoons of cider vinegar 1 clove of garlic 1 tablespoon of salt in scales or thick 1 teaspoon of black pepper 2 tablespoons of butter 2 tablespoons of brown sugar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make mango sauce with habanero:
1. Peel and cut the mango pulp taking advantage of all its meat, make medium pieces and reserves. Discover the best tricks to peel an easy and fast handle by clicking on the link. On the other hand, peel and cut the onion and garlic clove. Remove the seeds and rabitos of the Havana peppers and rinse them with water. If you want a softer sauce, reduce the number of habaneros.
Trick: We advise you to wear latex gloves to open and extract the seeds from the pepper, so you will prevent the spicy from being sneak inside your nails.
2. deposits all the ingredients in the crushing vessel: the mango, the scallion, the garlic, the chiles, the butter, the salt, the pepper, the sugar, the mustard and, finally, the vinegar. Cover and crush for 3 minutes to have a very fine and sifted sauce.
3. Check that has the texture you want and you will have your mango sauce with Habanero ready. If you will not use it at the time, keep it in a hermetic container to keep it in the fridge for 3 weeks.
Trick: You can also freeze it in portions to control the amount you are going to use.
