Best Spicy Mango Barbecue Sauce Recipes

SPICY MANGO BARBECUE 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.

SPICY MANGO BARBECUE SAUCE

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.

SALMON WITH SPICY MANGO BARBECUE SAUCE

Steps:

• Preheat broiler with rack 4 inches from heating element. Lightly brush salmon with oil; season both sides with salt and pepper. Place, skin-side up, on a lightly oiled broiler pan or a rimmed baking sheet lined with an oiled wire rack. Broil until skin is crisp, about 3 minutes. Flip; broil 1 minute. Generously brush with some of sauce and continue to broil until fish is just cooked through and browned in spots, 2 to 3 minutes more.
• Meanwhile, toss fennel, radishes, and cilantro with oil and lemon juice; season with salt and pepper. Serve salmon with salad, lemon wedges, more cilantro, and remaining sauce.

ROASTED HERBED BABY CHICKENS WITH SPICY MANGO BARBECUE SAUCE

Steps:

• Preheat oven to 425 degrees.
• Season the chickens inside and out. Place the bay leaf, thyme and clove inside the cavity. Brush the chickens with olive oil.
• Place the chickens in a roasting pan so they are resting on one leg. Add the onion to the pan. Remove fat from gizzards and necks, and scatter around the pan.
• Roast the chickens for 15 minutes, then flip them onto the other leg. Roast another 15 minutes, then place on their backs. Brush the chickens with the homemade barbecue sauce. Roast for another 20 minutes, or longer for larger chickens. Remove, and let cool before carving.
• To carve, cut off trussing strings. Arrange the chicken, breast side up. Place a knife parallel to one chicken leg, just under it. Make a deep incision along the chicken to almost separate the drumstick from the thigh. Place the knife over the breast meat, positioning it about a third of the way from the drumstick toward the backbone. Make a deep incision from one end of the chicken to the other. Place the knife against the breastbone, and make an incision along the bone all the way down to the carcass. Repeat with other side of chicken. Pack the chicken this way for the picnic and simply pull it apart with minimal cutting when ready to serve.