Ingredients
Scale
- 1 cup fresh ripe mango, diced
- 1/2 cup honey
- 4 cloves garlic, minced
- 1 to 2 habanero peppers, seeded and finely minced (adjust to preferred heat level)
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
Instructions
- Step 1: Combine the diced mango, honey, minced garlic, minced habanero peppers, apple cider vinegar, water, and salt in a medium saucepan.
- Step 2: Bring the mixture to a low boil over medium heat, then reduce the heat and simmer gently for 10 to 12 minutes, stirring occasionally, until the mango is tender and the mixture is fragrant.
- Step 3: Carefully transfer the hot mixture to a high-speed blender or use an immersion blender to process until the sauce is completely smooth and no mango chunks remain. Return the pureed sauce to the saucepan.
- Step 4: In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until a smooth slurry is formed.
- Step 5: Bring the pureed sauce back to a simmer. Slowly whisk the cornstarch slurry into the simmering sauce and continue to cook, stirring constantly, for 2-3 minutes until the sauce thickens noticeably into a glossy glaze consistency.
- Step 6: Remove the sauce from the heat, taste, and adjust seasonings as necessary (add more honey for sweetness or vinegar for tang). Allow to cool slightly before using as a glaze, marinade, or dipping sauce.
Notes
- Store this glaze in an airtight container in the refrigerator for up to 2 weeks; the cornstarch will cause it to firm up considerably when chilled.
- If the sauce is too thick coming out of the fridge, warm it gently over low heat or microwave it for 15-20 second intervals, adding a teaspoon of water if needed to restore its pourable consistency.
- For a fantastic appetizer, toss crispy fried chicken tenders or wings generously with the glaze immediately after frying, ensuring a sticky, glossy coating.
- When adjusting the heat level, remember that much of the habanero's heat resides in the white pith, so for a milder flavor, carefully scrape away all pith before mincing, even if the pepper is fully seeded.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American