Start by peeling and chopping 2 ripe mangoes into small chunks, ensuring you remove the pit. Next, carefully seed 1-2 habanero peppers, depending on your heat preference, and finely dice them. Use gloves while handling habaneros.

In a medium-sized pot, combine the prepared mango chunks, diced habaneros, ½ cup of honey, 3 minced garlic cloves, ¼ cup of apple cider vinegar, 2 tablespoons of soy sauce, juice from 1 lime, and 2 tablespoons of olive oil. Sprinkle in a pinch of salt and mix well.

Place the pot over medium heat and bring the mixture to a gentle simmer. Cook for about 15 minutes, stirring occasionally until the mango chunks break down and the sauce thickens.

Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the sauce until smooth.

Allow the blended sauce to cool completely before transferring it to an airtight container. Store in the refrigerator for up to two weeks.