1In 2-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Add mangoes, green chiles, habañero chile and water. Cook 8 to 10 minutes, stirring frequently, until mangoes are softened and water is evaporated. Reduce heat to low. Stir in vinegar and honey; cook 5 to 7 minutes longer until sauce is slightly thickened.
2Transfer sauce to blender or food processor. Cover; blend on high speed until pureed. If sauce is too thick, add more water, 1 tablespoon at a time.
3Store sauce tightly covered in jars or resealable containers in refrigerator up to 1 week.