Active Time: 10 Minutes
Total Time: 10 Minutes
In a blender place the mangoes, habaneros, and vinegar.
Blend until uniform, about 30 seconds.
In a small bowl dry mix together the sugar, salt, and Methylcellulose.
Begin blending the mango mixture and gently sprinkle in the sugar, salt, and Methylcellulose
Blend the sauce for 1 minute on high to fully hydrate the Methylcellulose F50.
Strain the sauce through a fine sieve if desired, but this is optional.
Store in the refrigerator for up to a month.
September 21, 2021 12:10 pm
Two questions: Can I use frozen mango?; How would you convert this to a fermented hot sauce?
September 23, 2021 3:41 pm
we prefer a fresh mango because we can control how ripe and sweet they are when going into the sauce but you can certainly use frozen if that is more convenient. Replace the vinegar with a salt water brine and ferment for 14 days because of the extra sugar in the mango. Also remove the added sugar from the recipe. Once the fermentation is done and the blending happens, you can add the sugar back at that point. Make sure to store in the refrigerator once finished.
November 13, 2021 9:36 pm
Can you canned this sauce using a hot water bath, to preserve, Thanks.
November 15, 2021 10:46 am
yes you can, but be aware that heating the sauce to can and preserve it will also stop all natural fermentation and could alter the flavor as a result.