Best 5 Mango Barbecue Sauce Recipes

CHICKEN WITH MANGO BARBECUE SAUCE

Steps:

• Heat the oil in a medium-sized skillet over medium-high.
• Add the onions and cook until translucent, about 2 minutes.
• Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more.
• Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more.
• Transfer the mixture into a bender and add the mango and jalapeño.
• Blend until smooth.
• Put 1 cup of the barbecue sauce into a sealable plastic bag with the chicken and marinate for 1 hour.
• Preheat the broiler.
• Put the chicken on a broiler pan and discard the marinade.
• Broil the chicken on high for about 12 minutes, turning once.
• Let the meat rest for 10 minutes before slicing.
• Spoon about 1/2 cup of barbecue sauce over the meat slices and serve.
• **Cook time doesn't include marinating the chicken in the mango barbecue sauce for an hour.

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.

CARIBBEAN SALMON W/ GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA

Steps:

• For the barbecue sauce:.
• Heat the oil in a large skillet over medium-high heat for 1 minute.
• Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often.
• Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder.
• Simmer until the guava paste has melted, about 15 minutes, stirring occasionally.
• Turn off the heat and let the sauce cool slightly.
• Discard the star anise; transfer the mixture to your blender and puree.
• With the motor running add the lime juice and rum.
• Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
• For the salsa:.
• Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl.
• Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat.
• Add the beans and gently toss everything together.
• Heat your broiler to high.
• Line a large baking dish or rimmed baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
• Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape.
• Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
• Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it).
• Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.

CARIBBEAN SALMON WITH MANGO-VEGGIE SALSA AND GUAVA BARBECUE SAUCE

Steps:

• To make the barbecue sauce, heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise, transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
• Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chiles and cilantro and toss to coat. Add the beans and gently toss everything together.
• Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
• Place the salmon in the prepared baking dish and tuck about 2 inches of the tail-end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
• Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.