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+ servings

Mango Lime Hot Sauce

Course Condiment
Keyword hotsauce, lime, mango, vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 cups
Author Planted and Picked


  • 3 cups Ataulfo mango purée (about 5 mangos)
  • 1 cup sweet onion coarsely diced
  • 5 cloves garlic (medium cloves)
  • 5 habanero peppers seeded
  • 1 tsp sea salt
  • 1 tsp coriander seed toasted and ground
  • 1/2 cup apple cider vinegar
  • 2 tbsp coconut sugar
  • 1/2 cup freshly squeezed lime juice


  • Peel mangos and remove pit and discard. Chop flesh coarsely and purée in a food processor. Set aside.
  • Place coarsely chopped sweet onion, garlic cloves and seeded habaneros in a food processor and purée.
  • Place coriander seed in a heavy pan and begin to heat on medium to toast seed, stirring to prevent burning. Remove seed from heat when aromatic and grind in a spice mill or a small coffee grinder. Alternatively, you may certainly use prepared ground coriander.
  • Place vegetable purée in a heavy non-reactive pot and add sea salt and ground coriander and sauté on medium for 10 minutes or until aromatics are fragrant, stirring frequently.
  • Add apple cider vinegar and coconut sugar and continue to simmer for 10 minutes.
  • Remove from heat and add lime juice and mango purée, stirring well to combine.
  • Optional: press sauce through a sieve to remove any pulp to produce the smoothest sauce texture. The texture is perfectly fine without this step.
  • Place in bottles or jars and store in refrigerator.