Mango Habanero Mustard

Making mustard is really easy, cheap, and a lot of fun. I like to do a lot of trial and error when I make mustard and I have made a lot of batches that I never posted because of this (meaning they came out awful). Over the weekend I made a killer mango based mustard that I just had to post because I seriously have eaten like a cup of it in the past two days it's THAT good. The mango adds a nice sweetness that gives the whole thing a honey-mustard essence, but a couple habaneros and a cold-mix process give it the intensity you guys can expect from one of my recipes.
Grinding the seeds. Mango, habanero, and garlic in the blender. The awesome thing about nice ripe mango is that it will blend into a perfectly smooth puree. Mix in the mustard seed and let it sit for about 15 minutes. Finally, stir in some vinegar and pack it up. If you taste it now it will be really bitter but after it sits overnight it will mellow out a lot, and after another day it will be even more perfect. The consistency on this is great. It's amazing on a nice slice of ham. I also had it on some pretzels, and in a grilled cheese. The mustard itself is hot, but the habaneros give it an extra kick. And the mango rounds it out with a subtle sweetness.

Mango Habanero Mustard

For:  2 Jars

  • 1 Cup Mustard Seed (1 Cup After Grinding)
  • 3 Very Ripe Mangoes
  • 3 Habaneros
  • 1 Clove Garlic
  • 1/3 Cup Cider Vinegar (more if needed)
  • 3 Teaspoons Salt


  1. Grind up the mustard seeds in your spice grinder to almost a powder but still with a little texture. Measure out 1 cup. Peel the mangoes and cut chunks of the tender flesh off until you reach the grainy parts close to the seed. Put all the mango pieces into the food processor. Peel the garlic and remove the stem and seeds from the habaneros and add them as well. Process until smooth. Pour in the mustard seed and pulse a few times until well combined. Allow to sit at room temp in the food processor for 15-20 minutes. Finally add in the vinegar and salt and pulse until combined. Add a few more splashes of vinegar if it seems to thick. It will thicken slightly overnight but not much. Pour into leftover mustard containers. Makes about 3 cups.