MANGO BBQ SAUCE RECIPE RECIPES

Name: Honey Barbecue Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1-1/3 cups.
Ingredients: 1 can (8 ounces) tomato sauce; 2 tablespoons brown sugar; 2 tablespoons honey; 1 tablespoon lemon juice; 1 tablespoon molasses; 1-1/2 teaspoons Worcestershire sauce; 1-1/2 teaspoons prepared mustard; 1 garlic clove, minced; 1/4 teaspoon dried oregano; 1/4 teaspoon chili powder; 1/8 teaspoon pepper

HONEY BARBECUE SAUCE RECIPE: HOW TO MAKE IT

Honey Barbecue Sauce Recipe: How to Make It image

This honey BBQ sauce recipe is one that my whole family enjoys, especially my father. It's a quick and easy recipe that can be made ahead and refrigerated or used immediately. —Karene Donnay, Glencoe, Minnesota

Provided by Taste of Home

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 1-1/3 cups.

Number Of Ingredients 11

Ingredients

1 can (8 ounces) tomato sauce
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon molasses
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons prepared mustard
1 garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon chili powder
1/8 teaspoon pepper

Steps:

In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer uncovered until thickened slightly, 3-5 minutes. Cool. Serve with chicken or pork. , Store in an airtight container in the refrigerator up to 1 month.

Nutrition Facts : Calories 37 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 9g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...

Coconut Shrimp and Mango Dipping Sauce Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon kosher salt
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish

Steps:

For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

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