Spicy Mango Barbecue Sauce

By Pierre Franey

Total Time
15 minutes
Rating
4(19)
Comments
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Ingredients

Yield:2 cups
  • 1medium-size mango, flesh removed
  • 2tablespoons olive oil
  • ½cup finely chopped onions
  • 1tablespoon chopped garlic
  • 1cup ketchup
  • 1tablespoon Dijon-style mustard
  • 2tablespoons corn syrup
  • 1teaspoon Worcestershire sauce
  • 1teaspoon Tabasco, or to taste
  • 4slices lemon
  • Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

235 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 35 grams sugars; 3 grams protein; 619 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the mango in the bowl of a food processor, and puree to a coarse texture.

  2. Step 2

    In a saucepan combine the olive oil, onions and garlic. Saute briefly over medium-high heat, or until wilted. Add remaining ingredients, stir and bring to a simmer. Cook for 5 minutes. Remove and let cool. Surplus sauce can be refrigerated in an airtight jar and used with any barbecued meat or poultry.

Ratings

4 out of 5
19 user ratings
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Comments

KW

Nice light fruity sauce, especially appropriate with poultry or fish. I'll make again if I again have a surplus of mangoes. To give it more presence, I will use molasses instead of corn syrup, and add a good bit of chipotle flakes to give heat and smokeyness,

KW

Nice light fruity sauce, especially appropriate with poultry or fish. I'll make again if I again have a surplus of mangoes. To give it more presence, I will use molasses instead of corn syrup, and add a good bit of chipotle flakes to give heat and smokeyness,

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