Mango Hot Sauces

Because they taste of similar things. A ripe habanero has a distinctly fruity, apricot-like flavor under its heat, so mango extends what's already there rather than covering it. The fruit's sugar and body also blunt the first hit of the pepper, which makes the sauce easier to pour freely.

Sweeter than a vinegar-forward sauce, but they're not dessert. Most makers balance the fruit with lime, vinegar or ginger, so what you get is a fruity sauce with a clean finish. If you want the sweetness dialled up, look for bottles that also list honey or brown sugar.

They're our own four heat levels, and every bottle gets one. Mild is under 2,500 Scoville units, medium runs 2,500 to 30,000, hot covers 30,000 to 350,000, and extra hot starts above that. The rating describes the finished sauce rather than the pepper in it, so a habanero sauce with plenty of fruit and vinegar can still land at medium. Every product card shows its level, and you can filter any collection by it.

Dairy. Capsaicin is oil-soluble, so milk, yoghurt or ice cream lift it off your tongue; water spreads it around. Bread and rice help by absorbing. Alcohol makes it worse.

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