1. Peel the mangoes. Remove the seeds from all but one of the habanero peppers. Add the mango flesh, peppers, shredded carrot, green onions, and garlic to a food processor. Pulse until smooth. Transfer to a medium saucepan. Stir in the lime juice, rice vinegar, and salt. Cook on medium-high until it boils. Reduce the heat and simmer for 10 minutes.
2. Allow the sauce to cool slightly, then press through a sieve to remove any seeds and fruit pulp. Place in an airtight container or a bottle (a squeeze bottle works well) and store in the refrigerator until ready to use. This will keep for several weeks.
Tip: Adjust the heat by adding additional peppers, including the seeds in the blend, or reducing the number of peppers to suit your tastes.