In a food processor bowl, add habanero peppers (whole peppers minus the stems) garlic, shallots and carrots and process until finely chopped.
Add vinegar, honey, and lime juice. Process until very smooth.
Pour the mixture into a medium pot, add the water and salt and bring to a boil. Reduce heat and simmer about 20 minutes.
Puree the sauce by pressing through a sieve to remove all solids. Return to the pot. In a small bowl mix the corn starch with water and add to the simmering mixture. Stir.
Cook about 10 minutes to thicken a bit. Puree the mango in a food processor till liquid and stir into the sauce. Pour into a large glass bowl to cool.
Pour sauce into glass bottles with lids, but don’t seal till fully cooled. The sauce will keep for a few weeks in the fridge.