Ingredients:

  • 1 cup (165g) fresh mango, peeled and cubed
  • 10g habanero peppers, seeded and minced
  • 1 tsp (5g) fresh ginger, finely grated
  • 1 clove (3g) garlic, smashed
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (21g) honey
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) ground cumin
  • 1 tbsp (15ml) water

Instructions:

  1. Place the cubed mango, minced peppers, grated ginger, and garlic into a blender. Pulse several times until the mixture is a thick, chunky paste. If necessary, add 1 tablespoon of water to help the emulsion start.
  2. Add the apple cider vinegar, honey, salt, and cumin. Blend on high for 30–60 seconds until the sauce is completely smooth and bright orange.
  3. Pour the mixture into a small saucepan over medium heat. Bring to a gentle simmer for 5–8 minutes until the sauce thickens slightly and the bubbles become larger and slower.