Spicy Mango Barbecue Sauce
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- Step 1
Place the mango in the bowl of a food processor, and puree to a coarse texture.
- 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.
Private Notes
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Cooking Notes
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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