Mango BBQ Sauce Recipe
Mango BBQ Sauce Recipe is a flavorful blend of ripe mango, tomato, vinegar, spices, and a touch of sweetness. It delivers a rich, smoky, and slightly tangy taste that pairs well with grilled meats, vegetables, and sandwiches. Easy to make at home, it can be stored in the fridge or freezer. This tropical twist on classic BBQ sauce adds bold, exciting flavour to a variety of dishes.
Equipment
- Medium saucepan
- Blender or immersion blender
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 ripe mango peeled and diced
- ½ cup tomato ketchup
- 15 oz can tomato sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 garlic cloves peeled and minced
- ½ medium red onion peeled and chopped
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
Instructions
Step 1: Cook The Onion And Garlic:
- Grab a medium saucepan, pour in a splash of olive oil, and warm it up over medium heat. Toss in some finely chopped red onion and a couple of cloves of minced garlic. Stir it around for 3 to 4 minutes until everything smells amazing and the onion softens.
Step 2: Add The Mango And Base Flavors:
- Throw in the diced mango and cook for another couple of minutes. Once it starts to soften a bit, stir in tomato sauce, ketchup, a splash of apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili powder, and a pinch of salt.
Step 3: Let It Simmer:
- Turn the heat down low and let everything simmer gently for about 15 minutes. Give it a stir every now and then. If it gets too thick, just splash in a tablespoon or two of water to thin it out.
Step 4: Blend It Up:
- Once it’s done simmering, take the pan off the heat and let it cool for a few minutes. Then blend it all up either in a regular blender or with a stick blender until smooth.
Step 5: Taste And Tweak:
- Give it a taste. If it needs more zing, add a bit more vinegar. Want it sweeter? Sprinkle in a little more sugar. Adjust it to your liking.
Step 6: Cool Down And Store:
- Let the sauce cool completely. Pour it into a clean jar or container with a tight lid. Pop it in the fridge for up to a week, or freeze it for longer up to 3 months.
Notes
This sauce evolves beautifully over time day two tastes even deeper. And if you save some for tomorrow, warm it gently before serving for best texture.