Get ready to tantalize your taste buds with a flavor explosion like no other! If you're seeking a lip-smacking, sweet-and-spicy glaze that will transform your culinary creations into mouthwatering masterpieces, then look no further. This article will guide you through the art of crafting the perfect mango habanero BBQ glaze. Whether you're a seasoned grill master or just starting your barbecue journey, this flavorful glaze will elevate your dishes to new heights. So, fire up your grill, gather your ingredients, and let's embark on a culinary adventure that will leave you craving more.
Here are our top 6 tried and tested recipes!
MANGO HABANERO BBQ SAUCE
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
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.
MANGO-HABANERO CHICKEN WINGS
Being a big fan of restaurant-style mango-habanero wings, I set out to create something similar. I found multiple recipes online, but none seemed up to my standards. After about a year of making a few and combining different ideas, I came up with this one. Every time I've made this, it's been a huge hit and people are always asking me for the recipe, so here it is. The cornstarch absorbs extra moisture and forms a very thin crispy crust on the wings. It's not a heavy breading, it just adds a bit of crunch.
Provided by Jeff Reddy
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h53m
Yield 10
Number Of Ingredients 12
Steps:
- Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
- Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.
- Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat.
- Preheat the oven to 200 degrees F (95 degrees C).
- Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
- Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained.
- Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking.
Nutrition Facts : Calories 450 calories, Carbohydrate 28.5 g, Cholesterol 80.3 mg, Fat 29 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 10.6 g, Sodium 366.6 mg, Sugar 14.1 g
SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE
A complex fruity hot sauce highlighting the superb pairing of the Caribbean habanero alongside the wonderful succulent flavors of the mango. This recipe is not for the faint at heart; it has a very sweet beginning with a kick at the end. This golden sauce is delectable.
Provided by DBWood
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 45m
Yield 128
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
- Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
- Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.8 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 142.4 mg, Sugar 2.4 g
MANGO HABANERO BBQ GLAZE
Steps:
- 1. Combine beer, pineapple juice, teriyaki sauce, soy sauce, mango preserves or jam and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. 2. Add remaining ingredients to pan and whisk to combine. Please remember to use proper care in handling and mincing the babanero. 3. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
MANGO GLAZE FOR FISH, CHICKEN, OR PORK
Steps:
- Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.
GRILLED CHICKEN WITH MANGO HABANERO GLAZE
This recipe was created for the Ready Set Cook #8 contest. It's best to make this delicious sweet and spicy glaze ahead of time, and keep it refrigerated until needed. It will make about 1/2 cup. Because it's very hot and spicy, it doesn't take much to glaze the chicken breast. If you have some left over, it can be used like pepper jelly for other uses too. (I doubled the glaze recipe to keep on hand in the fridge.) Habaneros are delicious but extremely spicy. If you want to tone down the heat, use less habanero, or use a milder pepper. Also, use extreme care when mincing the habanero. I use a paper towel wrapped around my fingers, to prevent my fingers from coming in contact with it. If you get it on your fingers, and touch your eye - YOWSA!
Provided by PanNan
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the first five ingredients (sugar through cider vinegar) in a medium saucepan. Heat over medium and stir frequently, mashing the mango, until the ingredients are incorporated and begin to boil. Lower the heat to simmer, and let cook slowly for about 10 minutes, stirring occasionally. Squeeze 1 tbsp juice from the orange and add with the rum to the sugar/mango mixture. Stir and simmer gently for 2 - 3 more minutes. Set aside and cool. Refrigerate until ready to use.
- Salt chicken to taste. Grill chicken until nearly finished. Baste chicken with glaze and grill a few more minutes on each side, basting lightly with glaze with each turn until the chicken is done.
- Garnish with chopped cilantro and serve. Reserve and refrigerate extra glaze for future use.
Nutrition Facts : Calories 268.9, Fat 3.3, SaturatedFat 0.7, Cholesterol 75.5, Sodium 138.2, Carbohydrate 32.9, Fiber 1, Sugar 31.8, Protein 25.6
Tips:
- To make the glaze, you will need ripe mangoes, habanero peppers, brown sugar, apple cider vinegar, soy sauce, Worcestershire sauce, garlic, ginger, and black pepper.
- When choosing mangoes, look for ones that are fragrant and have a slight give when pressed.
- Use fresh habanero peppers for the glaze, as they will provide the most flavor. If you can't find fresh habanero peppers, you can substitute 1 teaspoon of dried habanero powder.
- Be sure to wear gloves when handling habanero peppers, as they can irritate your skin.
- The glaze can be made ahead of time and stored in the refrigerator for up to 2 weeks.
- When grilling, baste the meat with the glaze every few minutes to keep it moist and flavorful.
Conclusion:
This mango habanero BBQ glaze is a delicious and versatile way to add flavor to your grilled meats. The glaze is sweet, spicy, and slightly smoky, and it pairs perfectly with chicken, pork, and fish. It is also easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you're grilling, be sure to give this glaze a try.
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