frozen mango chunks or 2 large very ripe fresh mangoes, peeled and cubed
1Heat oil in medium saucepan on medium heat. Add onion and garlic; cook and stir 2 minutes until softened. Stir in water and vinegar. Bring to a boil. Add habaneros and mango; cover and remove from heat. Let stand 15 minutes.
*Wear gloves and wash hands thoroughly when handling habanero chilies to avoid burning skin or eyes.
2Place sugar, salt and mango habanero mixture in blender container. Cover. Blend on high until smooth. Cool completely before serving. Serve with fresh tortilla chips or as a topping for tacos, nachos or eggs. Store in airtight container in the refrigerator.