Start by peeling and chopping two ripe mangoes into small pieces. Next, carefully slice and seed four habanero peppers, wearing gloves to protect your hands from their heat. Mince three garlic cloves and measure out the apple cider vinegar, soy sauce, lime juice, and olive oil.

In a medium saucepan, combine the diced mango, seeded habaneros, minced garlic, sticky honey, apple cider vinegar, soy sauce, and lime juice. Drizzle in a tablespoon of olive oil and sprinkle in salt to taste. Stir to create a vibrant mixture.

Set your saucepan on the stove over medium heat and bring the mixture to a gentle simmer. Stir frequently for about 15 minutes until the sauce thickens.

Once cooked, remove the saucepan from heat and allow the mixture to cool slightly. Using a blender, puree the sauce until it's smooth. Adjust the consistency with water if desired.

Transfer the sauce to an airtight container. Allow it to cool completely before sealing it. Refrigerate for up to two weeks or freeze in small portions.