SPICY MANGO SAUCE RECIPES

Name: Spicy Mango Barbecue Sauce
Total time: 15 min
Yield: 2 cups
Cuisine: barbecue
Ingredients: 1 medium-size mango, flesh removed; 2 tablespoons olive oil; 1/2 cup finely chopped onions; 1 tablespoon chopped garlic; 1 cup ketchup; 1 tablespoon Dijon-style mustard; 2 tablespoons corn syrup; 1 teaspoon Worcestershire sauce; 1 teaspoon Tabasco, or to taste; 4 slices lemon; Salt and freshly ground black pepper to taste

SPICY MANGO BARBECUE SAUCE RECIPE - NYT COOKING

Spicy Mango Barbecue Sauce Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 15 minutes

Yield 2 cups

Number Of Ingredients 11

Ingredients

1 medium-size mango, flesh removed
2 tablespoons olive oil
1/2 cup finely chopped onions
1 tablespoon chopped garlic
1 cup ketchup
1 tablespoon Dijon-style mustard
2 tablespoons corn syrup
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco, or to taste
4 slices lemon
Salt and freshly ground black pepper to taste

Steps:

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

Nutrition Facts : @context http//schema.org, Calories 235, UnsaturatedFatContent 6 grams, CarbohydrateContent 46 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 617 milligrams, SugarContent 35 grams, TransFatContent 0 grams

SPICY MANGO BARBECUE SAUCE | MARTHA STEWART

Spicy Mango Barbecue Sauce | Martha Stewart image

Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.

Provided by Martha Stewart

Categories Lunch Recipes

Total Time 2 hours

Prep Time 30 minutes

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

2 tablespoons safflower oil
1 medium onion, finely chopped (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Coarse salt
1/3 cup ketchup
3 cups diced mango (from 2 to 3 large peeled, pitted mangoes)
1/4 cup sugar
2 tablespoons distilled white vinegar, plus more to taste
1 small Scotch bonnet or habanero chile (seeds removed, if less heat is desired), finely chopped (1 1/2 teaspoons)
1 teaspoon Worcestershire sauce

Steps:

Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.

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