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Fermented Mango Hot Sauce Recipe

Fermented Mango Hot Sauce

A tropical, probiotic hot sauce made from ripe mangoes and fiery habaneros. Lacto-fermentation mellows the heat, adds complexity, and creates a vibrant, tangy condiment perfect for drizzling, dipping, or spicing up your favorite dishes.
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Prep Time 20 minutes
Fermentation Time 7 days
Total Time 7 days 20 minutes
Servings: 16 tablespoons
Course: Condiment, Sauce
Cuisine: Fermented, fusion, tropical
Ingredients Method Notes

Ingredients
  

  • 2 ripe red mangoes peeled and diced
  • 12 habanero peppers stemmed
  • 2 red bell peppers diced
  • 1 small white onion diced
  • 4 garlic cloves peeled
  • 1- inch piece fresh ginger peeled and chopped
  • 1 ½ tablespoons sea salt
  • 1 ½ cups water adjust for brine

Method
 

  1. Dice mangoes, habaneros, bell peppers, onion, garlic, and ginger evenly.
  2. Dissolve sea salt in water to make the brine.
  3. Layer ingredients into a clean mason jar, ensuring all pieces stay submerged under the brine.
  4. Place a fermentation weight or small clean object on top to keep ingredients submerged.
  5. Seal loosely to allow gases to escape or use an airlock lid. Keep jar at room temperature (~70°F).
  6. Ferment for 7–21 days, checking daily for bubbles and subtle color changes. Taste periodically to monitor flavor development.
  7. Once desired flavor is achieved, blend the mixture until smooth. Strain if you prefer a silky texture.
  8. Store the hot sauce in the refrigerator. Use within 3–6 months for best flavor.

Notes

Adjust habanero quantity to control heat. Swap mangoes with peaches or pineapple for seasonal variations. Ensure all ingredients stay submerged during fermentation to prevent mold. Used brine can be reserved for other vegetable ferments. Shake jar gently once daily to redistribute flavors.