Best Maple Mango Bbq Sauce Recipes

MAPLE MANGO BBQ SAUCE

Maple Mango BBQ Sauce image

Best left in the refrigerator overnight to blend flavors, but you will be lucky if this sauce lasts a day, it is too good! You can adjust ingredients to taste.

Provided by Kittencalrecipezazz

Categories Sauces

Time 25m

Yield 2 1/2 cups (approx)

Number Of Ingredients 13

Ingredients

1/2 cup maple syrup
1/2 cup mango chutney
1/2 cup ketchup
1/2 cup favorite bottled barbecue sauce
1/2 cup tomato sauce
1 tablespoon ginger powder
1 tablespoon onion powder
2 teaspoons celery salt
1 tablespoon lemon pepper
1 -2 tablespoon louisianna hot sauce (optional or to taste)
1 lemon, juice of
cayenne pepper (optional or to taste)
salt

Steps:

Mix all ingredients in a saucepan.
Place on top of the stove over medium-low heat; cook for about 20 minutes without letting the sauce boil just to combine all ingredients and heat the sauce, stirring occasionally and adjusting the hot sauce and/or cayenne pepper and salt.
Cool to room temperature then chill.

MANGO HABANERO BBQ SAUCE

Mango Habanero BBQ Sauce image

Make and share this Mango Habanero BBQ Sauce recipe from Food.com.

Provided by YummySmellsca

Categories Sauces

Time 40m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups roughly chopped peeled fresh mango (8.7 oz, from about 12 oz whole mango)
2 minced habanero peppers
2 medium garlic cloves, minced (about 2 teaspoons)
1 cup apple juice or 1 cup pure mango juice
1 cup tomato sauce
1/3 cup molasses
2 tablespoons honey
1/3 cup apple cider vinegar
2 tablespoons bottled lime juice
1 tablespoon tamari
1 teaspoon grated ginger
1/3 cup sugar
1 tablespoon onion powder
1/2 tablespoon mustard powder (I used hot, but use what you have)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper

Steps:

Combine all the ingredients in a pot and bring to a boil.
Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.

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