Heat olive oil in a medium saucepan over medium heat. Add minced garlic and chopped habanero. Sauté for 1–2 minutes until fragrant.

Transfer sautéed mixture to a blender with diced mango, honey, vinegar, soy sauce, and water. Blend until smooth.

Pour blended sauce back into the saucepan and bring to a gentle simmer over medium-low heat. Cook for 10–12 minutes, stirring occasionally.

Taste the sauce and adjust balance by adding more honey or vinegar as needed. Stir in more water for consistency.

Remove from heat and let cool for about 10 minutes. Transfer to sterilized jars and store in the refrigerator for up to 7–10 days.