Mango-Habanero Aioli

Habanero chiles add their signature floral heat to this sweet and tangy mango aioli, which isn’t alarmingly hot thanks to plenty of citrus and and a touch of sugar.

Mango Habanero Aioli Recipe
Photo: Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer
Total Time:
5 mins
Yield:
Makes about 1 1/4 cups

Ingredients

  • 1 cup frozen mango chunks

  • 2 tablespoons fresh lime juice

  • 1 teaspoon granulated sugar

  • 1 teaspoon smoked paprika

  • 1 teaspoon curry powder

  • 1 teaspoon smoked salt (such as hickory)

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon black pepper

  • 1 small habanero chile, seeded and chopped (about 1/4 teaspoon)

  • 1 cup mayonnaise (such as Duke’s)

Directions

  1. Process frozen mango chunks, lime juice, sugar, smoked paprika, curry powder, smoked salt, cayenne pepper, black pepper, and chopped habanero in a food processor until smooth, about 1 minute. Stir together mango mixture and mayonnaise in a medium bowl. Cover and refrigerate until ready to use.

Make Ahead

Aioli can be prepared and stored in an airtight container in refrigerator up to 3 days.

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