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    BLANK » Recipe Index » Extras

    Mango Pineapple Hot Sauce (Vinegar Free option)

    Last Updated January 10, 2023. Published April 4, 2020 By Charla 20 Comments

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    Instantly transport yourself to the islands with this Mango Pineapple Hot Sauce
    Instantly transport yourself to the islands with this Mango Pineapple Hot Sauce

    This Mango Pineapple Hot Sauce will make you feel like you have been immediately transported to the tropics. A combination of sweet and spicy flavours that are to die for. This sauce is so multi purpose you can use it for sweet or savoury cuisines.

    Mango pineapple sauce

    two jars of sauce

    When it comes to hot sauce I'm very partial to something that's spicy combined with exotic fruit (think mango pineapple). If you are the same then this recipe won't be a disappointment, I can promise you that.

    All you need are a handful of ingredients a saucepan and a blender/food processor and you are good to go!!

    You can use this sauce as a dip or side serving for chicken, shrimp, chips or in a sandwich!

    I really enjoy making my own sauces from the comfort of my kitchen because they are fresh and contain no preservatives or additives. A great example of what I am referring to is this Scotch Bonnet Pepper Sauce.

    If you go into a supermarket and scan the label on a bottle, you will often see a boat load of chemically laden ingredients.

    For me seeing those ingredients made me unhappy and determined to make my own version that I would be satisfied with.

    Another thing that I hate is hot sauce that is TOO vinegary, your girl isn't a fan of too much vinegar.

    Yes I know my Caribbean card has probably been revoked but hear me out.

    Don't get me wrong I do eat Escovitch Fish and Pikliz BUT... I have to be in the mood for it and it's not something I could eat ALL the time. It's a once in while kind of thing!

    hot sauce with blue background

    Reasons to make your own hot sauce

    • It's so much fun
    • It's relatively easy to prepare
    • It's made from scratch so you know what's in it
    • Free from chemicals - unhealthy additives and preservatives
    • You can make it according to your tastebuds - with or without peppers, vinegar, herbs, more veggies
    • You can make it as a gift for family or friends

    Ingredients that you will need

    ingredients for mango pineapple hot sauce

    • Mango: Fresh or frozen works, just make sure the mango is uber sweet
    • Pineapple: Again fresh or frozen works well!
    • Scotch bonnet: This is what gives the sauce that heat factor
    • Seasonings: Thyme, garlic, ginger, all spice, onion are all used to enhance the flavour.
    • Vinegar and lime: Used to preserve the sauce
    • Agave nectar: To add a subtle hint of sweetness

    How to make mango pineapple hot sauce

    steps 1-2 pureeing the sauce

    • Add all of the ingredients excluding the thyme and tapioca starch to your blender or food processor.
    • Puree into a smooth consistency (strain if needed)

    steps 3-4 adding thyme and tapioca starch

    • Pour the contents into a saucepan and add the thyme
    • Bring to the boil while stirring then reduce the heat to low.
    • Stir in the tapioca starch/water.
    • Simmer the hot sauce on low for 10 minutes
    • Cool down completely then pour into sterilized glass jar(s) and refrigerate.

    The heat factor

    I feel like the level of heat pertaining to hot sauce is very much individualistic. Some people like extreme heat while others like it very mild and then you have those that are some where in between.

    The level of spiciness for this hot sauce is UP TO YOU! 

    I am giving you free reign over how much spiciness to include;

    • No heat: Only use the SKIN of the scotch bonnet. Discard the membrane (that is where the raw heat lives) and the seeds.
    • Mild heat: Use 1-2 whole scotch bonnet peppers
    • Medium heat: Use 3 whole scotch bonnet peppers
    • Extreme heat: Use at least 5 peppers or more

    Hot Sauce Preservation

    Adding lime/lemon and/vinegar is the best way to extend the self life of your sauce.

    Although I'm not a huge fan of sauces with a high vinegar taste I remedy this by using lime by its self or a mixture of lime with vinegar to dilute the taste in the sauce.

    If you don't care for using any vinegar then use the juice of 2 limes. Keep in mind that the shelf life of your sauce will shorten to weeks rather than months.

    On the other hand, if you want a stronger, pungent vinegar taste add up to a cup.

    Can you use another pepper other than scotch bonnet?

    Yes!  You use habaneros, chillis,  serranos, scorpion or even ghost peppers. You could even mix and match a couple of the listed peppers if you wish.

    Where can you buy sauce bottles to store the sauce?

    Amazon sell swing top glass sauce bottle's

    Does the sauce need to be strained?

    If you are using a high powered blender i.e Vitamix or BlendTec you most likely won't need to strain anything.

    Any other machinery that's more low powered may require the sauce to be strained unless you want a chunky sauce.

    Notes and tips 

    • Use latex gloves. You can may want to use gloves if you are using peppers especially if you are handling a few of them. This is to ensure that you do not rub your eye(s) or otherwise with them on. Once you have finished discard them immediately.
    • Sterile bottle. Make sure the bottle has been sterilized before pouring the sauce into the bottle(s).
    • Keep the sauce refrigerated at all times for longevity.
    • It's okay to use canned, fresh or frozen mango/pineapple.
    • The level of heat you require is totally up to you, see the heat factor paragraph for more details
    • In order to omit the additional use of sugar, use fruit that is super soft because it will be sweeter. A firm mango isn't very sweet but a soft one is, you can even smell it, same applies to fresh pineapple.
    • If your blender or food processor isnt very powerful, you may need to add a splash of water to get the mango/pineapple to puree.

    jar of sauce on a brown board

    Other pineapple and mango based recipes you may like

    • Jamaican Sexy Juice
    • How to Grill Pineapple
    • No Bake Pineapple Cheesecake
    • Pineapple Chow
    • Mango Jam
    • Mango Tarts

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    two jars of sauce

    Mango Pineapple Hot Sauce

    Learn how to make this amazing Mango Pineapple Hot Sauce that will give you s taste of the Caribbean.
    4.50 from 4 votes
    Print Pin Rate
    Course: condiment, Extras
    Cuisine: Caribbean
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1 jar
    Calories: 626kcal
    Author: Charla

    Ingredients

    • 1 large mango peeled and chopped
    • a whole pineapple chopped or (3 cups, drained)
    • 1 yellow bell pepper optional, for a thickener sauce
    • ½ cup of agave nectar or other sweetener optional and depending on the sweetness of the fruit
    • 1 teaspoon ginger powder
    • ¼ teaspoon allspice
    • 1 tablespoon of onion powder
    • 2 garlic cloves
    • 1 tablespoon of thyme
    • ¼ cup of vinegar
    • the juice of a lime
    • 1-5 scotch bonnet(s) depending on your level of heat
    • 2 tablespoon of tapioca starch mixed in ½ cup of water

    Instructions

    • Add all of the ingredients excluding the thyme and tapioca starch to your blender or food processor.
    • Puree into a smooth consistency (strain if needed)
    • Pour the contents into a saucepan and add the thyme.
    • Bring to the boil while stirring then reduce the heat to low.
    • Stir in the tapioca starch/water.
    • Simmer the hot sauce on low for 10 minutes 
    • Cool down completely then pour into sterilized glass jar(s) and refrigerate.

    Notes

    • Use latex gloves. You can may want to use gloves if you are using peppers especially if you are handling a few of them. This is to ensure that you do not rub your eye(s) or otherwise with them on. Once you have finished discard them immediately.
    • Sterile bottle. Make sure the bottle has been sterilized before pouring sauce into the bottle(s).
    • Keep the sauce refrigerated at all times for longevity.
    • It's okay to use canned, fresh or frozen mango/pineapple.
    • The level of heat you require is totally up to you, see the heat factor paragraph for more details
    • In order to omit the additional use of sugar, use fruit that is super soft because it will be sweeter. A firm mango isn't very sweet but a soft one is, you can even smell it, same applies to fresh pineapple.
    • If your blender or food processor isn't very powerful, you may need to add a splash of water to get the mango/pineapple to puree.

    Nutrition

    Calories: 626kcal | Carbohydrates: 106g | Protein: 4g | Fat: 24g | Saturated Fat: 4g | Sodium: 201mg | Potassium: 706mg | Fiber: 6g | Sugar: 84g | Vitamin A: 2665IU | Vitamin C: 195mg | Calcium: 105mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Gluten Free Chicken Nuggets
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Yen

      November 07, 2020 at 1:12 am

      Wow pineapple and mangoes are my favourite!I tried it already but it is normal that the water of the sauce separated at the bottom of the bottle after a couple of weeks?

      Reply
      • Charla

        November 07, 2020 at 7:06 am

        No, that should happen at all. Did you use tapioca starch? because that acts like an emulsifier and is suppose to stop the sauce from separating.

        Reply
    2. Crystal

      September 27, 2020 at 9:12 pm

      4 stars
      I found this recipe very tasty, however I found it didn’t have enough “sourness” to it. So I added a bit more vinegar and added in some lemon juice. I read another review that said it was too sweet with the 1/2 cup of agave sweetener, so I only added 1/4 cup. I also poured the purée through a fine strainer and the consistency was much nicer.

      Reply
      • Charla

        September 27, 2020 at 10:21 pm

        No worries Crystal. I'm glad you were able to tailor the recipe to suit.

        Reply
    3. Vandy Man

      May 07, 2020 at 1:11 am

      4 stars
      My attempt turned out to look just like the picture, so big up! However, I think it's a bit too sweet (only used half the amount of sweetener), and not enough salt/sourness/bite if you're looking for it to be more like hot sauce.

      Reply
      • Charla

        May 07, 2020 at 7:20 am

        No problem Vandy. Thank you for the feedback.

        Reply
    4. Usnea

      January 24, 2017 at 9:55 am

      5 stars
      this is so yummy!!!! Made this fantastic sauce to go with the coconut chicken nuggets. It was so tasty, we almost ate half of the sauce with the nuggets. Incredible flavors, spice is just right ? I can not thank you enough for your recipes!!!

      Reply
      • Charla

        January 25, 2017 at 1:26 pm

        Thanks Usnea. I LOVE the sauce I have it with almost any my chicken dishes now but the coconut nuggets will always be the winner.

        Reply
    5. Michele @ Flavor Mosaic

      January 11, 2017 at 3:14 am

      This Mango Pineapple sauce looks delicious and would give any dish a fun tropical twist! I love that it is gluten free!

      Reply
      • Charla

        January 11, 2017 at 5:37 pm

        Thank you!

        Reply
    6. Alyssa

      January 11, 2017 at 12:58 am

      This reminds me of a sauce I see at HEB here in Texas. They take it and cover whipped cream cheese then serve it with Wheat Thins. Sounds crazy simple but it's crazy delicious! I bet this sauce would make a great homemade version.

      Reply
      • Charla

        January 11, 2017 at 5:36 pm

        Wow! That sounds so tasty.

        Reply
        • Lee

          October 08, 2020 at 3:39 pm

          Hi Charla, are all your recipes vegan?

          Thanks

          Lee

          Reply
          • Charla

            October 08, 2020 at 3:42 pm

            No. I'm a gluten and dairy free blogger. Click here to you wish to learn more about me and my culinary vision https://thatgirlcookshealthy.com/about-me/

            Reply
    7. Lisa Bryan | Downshiftology

      January 11, 2017 at 12:51 am

      5 stars
      Mangoes are my favorite fruit (though pineapple is a close second)....so this sauce sounds delicious! Especially with all those added spices - yum!

      Reply
      • Charla

        January 11, 2017 at 5:36 pm

        Thanks Lisa, you would love it.

        Reply
    8. Sara | Belly Rumbles

      January 11, 2017 at 12:25 am

      I totally agree with you, if we can make it why buy it. Always tastes so much better and is always far healthier for you. Such a summery and delicious sounding sauce.

      Reply
      • Charla

        January 11, 2017 at 5:37 pm

        It's all about making it from scratch, don't you think?

        Reply
    9. Lisa @ Garlicandzest.com

      January 10, 2017 at 11:08 pm

      I love the Scotch Bonnet in this recipe -- a little heat just kicks it up, you know!

      Reply
      • Charla

        January 10, 2017 at 11:53 pm

        Definitely!

        Reply

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