My Homemade Mango Barbecue Sauce is vibrant, sweet, fruity, citrusy, smoky and spicy. It’s infused with ripe mango and lime juice, which add sweetness and acidity to this sauce, and work to round out the spicy and smoky undertones created by the hot sauce, smoked paprika and ground pepper. This BBQ sauce offers a medium heat profile. But, if you don’t like spicy food, don’t despair. You can still enjoy this sauce with 2 simple modifications - the omission of hot sauce from the base recipe and use of mild smoked paprika in the place of hot smoked paprika.
This sauce is so easy to make and is incredibly versatile. Enjoy it as a BBQ sauce for my Fall Off the Bone Ribs, pork tenderloin or chops, fish, chicken and turkey or as a topping for burgers. Grab a spoon and come and cook with me! Enjoy!
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Ingredients:
1 large yellow onion, roughly chopped
1 1/2 Tbsp olive oil, divided
1/2 tsp kosher salt
2 cloves garlic, roughly chopped
1 cup mango, roughly chopped (approx. 1 mango)
1 cup tomato puree
3 Tbsp apple cider vinegar
2 Tbsp lime juice
1 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1/2 Tbsp hot sauce (See Notes below)
3 Tbsp molasses
2 Tbsp honey
1 Tbsp mustard
1/2 Tbsp hot smoked paprika (See Notes below)
1 tsp ground pepper
Instructions:
To a large skillet, set over medium-low heat, add 1 Tbsp of oil, onion and salt and sauté for 5 minutes or until golden in colour and slightly caramelized. Then, add the garlic and cook for an additional minute. Remove the mixture from the heat and let it cool slightly.
To a food processor, add the mango and puree it for 30 seconds. Then, add the onion and garlic mixture and puree it for another 30 seconds or until silky and smooth. Set aside.
To a medium saucepan, add the remaining 1/2 Tbsp of oil, tomato puree, mango and onion puree, vinegar, lime juice, Worcestershire sauce, tomato paste, hot sauce, molasses, honey, mustard, paprika and ground pepper and give it a good stir. Cook the sauce over medium heat until it begins to boil. Once boiling, turn the heat down to low and cook for an additional 10 minutes, stirring occasionally. Remove the sauce from heat and let it cool.
Slather it on ribs, pork tenderloin or chops, fish, chicken and turkey or use it as a topping for burgers. Enjoy!
Notes:
Choosing a Hot Sauce: For this recipe, I use Tabasco Sriracha hot sauce. I love the flavour and it pairs beautifully with the ingredients in this sauce. But, feel free to use your favourite hot sauce in this recipe.
Toning the Heat Down a Notch: If you prefer a barbecue sauce without the heat, simply omit the hot sauce in this recipe and replace the hot smoked paprika with a mild smoked paprika.