A while ago I visited a local bar with friends and saw Mango Habanero Wings on the menu. Unable to sample them because the restaurant was out of mango habanero sauce; I went home determined to make my own.
This recipe is a cinch to make. It calls for 6 ingredients, 3 steps and about 1 hour of your time. The result is sticky, spicy, sweet, garlic sauce that makes a perfect accompaniment for baked or fried chicken wings or shrimp.
Serve Mango Habanero Wings alone or pair with savory side dishes like tostones or yuca fries
Toss shrimp with pasta or pair with coconut rice and a salad for a quick elegant meal. Keep reading for the complete recipe.
2 tablespoon chopped garlic, 2 cloves
1 ½ teaspoon salt
16 ounces mango puree
½ cup sugar
½ habanero pepper
In a small saucepan combine all ingredients and cook over medium- high heat until liquid reduces by half, about 15 minutes. Stir occasionally (every 3-5 minutes) while cooking.
*Scotch bonnet and Habanero peppers can be used interchangeably though Scotch bonnet pepper tend to be hotter.
Baked Mango- Habanero Chicken Wings
3 lb chicken wings
1 tsp black pepper
Season wings with salt and black pepper. Arrange on a baking sheet and pour sauce over. Stir to coat wings. Place on the lower rack of a 350° degree oven and bake for 45 minutes. After 45 minutes turn wings. Use a large spoon to baste wings with sauce. Put on top rack of oven for 15 minutes.
Mango- Habanero Shrimp
3 lb Med Shrimp
1 tsp salt
½ tsp black pepper
1 stalk scallion, chopped
Toss shrimp with salt and black pepper. Grill shrimp about 90 seconds on each side. toss with warm sauce and fresh cooked pasta. top with chopped scallions.