Best Spicy Mango Barbecue Sauce Recipes

SPICY MANGO BARBECUE SAUCE

Spicy Mango Barbecue Sauce 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 Food & Cooking Lunch Recipes

Time 2h

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.

SPICY MANGO BARBECUE SAUCE

Spicy Mango Barbecue Sauce image

Provided by Pierre Franey

Categories condiments

Time 15m

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, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 35 grams, TransFat 0 grams

ROASTED HERBED BABY CHICKENS WITH SPICY MANGO BARBECUE SAUCE

Roasted Herbed Baby Chickens With Spicy Mango Barbecue Sauce image

Provided by Pierre Franey

Categories dinner, main course

Time 1h

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 small chickens (about 2 pounds each, including gizzards and necks) or 2 larger ones, trimmed of excess fat and trussed
Salt and freshly ground black pepper to taste
1 bay leaf
2 sprigs fresh thyme
1 clove garlic
3 tablespoons olive oil
1 large white onion, peeled and halved
1/2 cup barbecue sauce (recipe below)

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.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 40 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 17 grams, Sodium 933 milligrams, Sugar 1 gram, TransFat 0 grams

SALMON WITH SPICY MANGO BARBECUE SAUCE

Salmon with Spicy Mango Barbecue Sauce image

The spicy-sweet sauce is terrific with rich, meaty salmon. Other oily fish, such as ocean trout or mackerel, would work well, too.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 20m

Number Of Ingredients 8

Ingredients

6 skin-on salmon fillets (each 6 ounces and about 1 1/2 inches thick), preferably wild
1 tablespoon extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
2/3 cup Spicy Mango Barbecue Sauce
1 small bulb fennel, cored and very thinly sliced, preferably on a mandoline (2 cups)
6 radishes, very thinly sliced, preferably on a mandoline (3/4 cup)
2 tablespoons cilantro leaves, plus more for serving
2 teaspoons fresh lemon juice, plus wedges for serving

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.