Mango-Pineapple Hot Sauce

Always handle habaneros with kitchen gloves. We used 2 habaneros for this recipe; use 1 for a milder finish. For a quick appetizer, pour some of the sauce over a block of cream cheese and serve with assorted crackers.

Yield: Makes 1 2/3 cups
Recipe from Southern Living

More From Southern Living


  • 1 cup mango nectar
  • 1 cup pineapple juice
  • 1/4 cup plus 1 tablespoon cider vinegar
  • 4 garlic cloves, minced
  • 1 to 2 habanero peppers, seeded and chopped
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground turmeric


  1. Stir together all ingredients in a 1-quart saucepan over medium-high heat; bring to a boil, stirring often. Cover, reduce heat to low, and simmer 30 minutes. Remove pan from heat, and let stand at room temperature 1 hour or until completely cool.
  2. Store leftover sauce in refrigerator up to 2 months.
  3. Note: Nutritional analysis is per 1 tablespoon sauce.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mango-Pineapple Hot Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy