This mango barbecue sauce combines the sweetness of mango with the tangy depth of traditional barbecue sauce ingredients, making it perfect for brushing on chicken, pork, or even as a vibrant addition to vegetarian dishes.
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Sauces and Dips
16
15 minutes
20 minutes
This mango barbecue sauce combines the sweetness of mango with the tangy depth of traditional barbecue sauce ingredients, making it perfect for brushing on chicken, pork, or even as a vibrant addition to vegetarian dishes.
Vanessa Jane
1 ripe mango, peeled and diced
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
Salt and pepper to taste
Puree the Mango: In a blender, combine the diced mango and blend until smooth.
Combine Ingredients: In a medium saucepan over medium heat, combine the mango puree, ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, minced garlic, smoked paprika, and chili powder. Stir well to mix all the ingredients.
Simmer: Bring the mixture to a simmer and reduce the heat to low. Let it simmer gently for about 15-20 minutes, stirring occasionally. The sauce should thicken slightly.
Season: Taste the sauce and adjust the seasoning with salt and pepper. If you prefer a spicier sauce, you can add more chili powder or a pinch of cayenne pepper.
Cool and Store: Remove the sauce from heat and let it cool. Once cooled, transfer the sauce to a jar or airtight container and refrigerate. The sauce will keep in the refrigerator for up to a week.
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