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