Guest Post: Simply Gourmet In Southie

The only thing I love more than a glowing book review is anything and everything in the neighborhood of Frank’s Hot Sauce. Unfortunately, living in rural Australia makes that hard to come by. Lucky for me, Emily from Simply Gourmet in Southie whipped up a little Mango Hot Sauce that is a serious game changer.


While writing my post I got to chatting with Summer and I found out that she really loves buffalo sauce but that it is hard for her to find living in Australia. Since I follow the 21 Day Fix nutrition plan I don’t eat buffalo sauce regularly and if I do I use Franks Red Hot Original Cayenne Pepper Sauce. The majority of the other store bought sauces are full of sodium and other ingredients I can’t even pronounce!

I turned to Pinterest to research some homemade versions and came across an awesome looking mango hot sauce that caught my eye from Food for my Family. While this isn’t technically buffalo sauce it seemed like a perfect sauce to make a big batch of since it fit within my 21 Day Fix nutrition plan.

This sauce is so easy to make and barely requires any prep work. I followed the recipe exactly and the sauce is spicy!! If you want to have less heat you can use less peppers or do not include any of the habanero seeds when blending.

I can’t wait to come up with some summer recipes that use this sauce – I am thinking some spicy fish tacos!


 Recipe adapted from Food for my Family


  • 3 mangoes
  • 4 habanero peppers
  • 1 cup shredded carrot (approx. 2 carrots)
  • 4 green onions
  • 3 cloves garlic
  • ¼ cup lime juice (approx. 1.5 limes)
  • 3 tablespoons rice vinegar
  • ½ teaspoon salt

Peel the mangoes (here is a quick tutorial on how to do so easily).

Remove the seeds from all but one of the habanero peppers. Add the mango, habanero peppers, shredded carrot, green onions, and garlic to a food processor. Pulse until smooth.

Transfer to a medium saucepan. Stir in the lime juice, rice vinegar, and salt. Cook on medium-high until it boils. Reduce the heat and simmer for 10 minutes.

Allow the sauce to cool, then press through a small mesh strainer or a sieve to remove any seeds and fruit pulp. **This step is a pain but necessary if you want a smooth sauce

Place in an airtight container or a bottle and store in the refrigerator until ready to use. The sauce will keep for several weeks.

**If you want a spicier sauce you can add additional peppers or include more seeds. If you would like less heat reduce the amount of peppers or do not blend in the seeds.

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