Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, puree the diced mangoes until smooth.
2. In a medium saucepan, combine the mango puree, ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, chili powder, smoked paprika, cumin, garlic powder, onion powder, and cayenne pepper.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened.
5. Season with salt and pepper to taste.
6. Remove from heat and let cool to room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Serving size: 2 tablespoons
- Calories: 40
- Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
Substitutions for ingredients:
- Mangoes: You can substitute with canned mango puree or peach puree.
- Ketchup: You can substitute with tomato sauce or tomato puree.
- Apple cider vinegar: You can substitute with white vinegar or rice vinegar.
- Brown sugar: You can substitute with honey or maple syrup.
- Soy sauce: You can substitute with tamari or coconut aminos.
- Worcestershire sauce: You can substitute with steak sauce or soy sauce.
- Dijon mustard: You can substitute with yellow mustard or honey mustard.
- Chili powder: You can substitute with cayenne pepper or red pepper flakes.
- Smoked paprika: You can substitute with regular paprika or chipotle powder.
- Cumin: You can substitute with coriander or garam masala.
- Garlic powder: You can substitute with fresh minced garlic.
- Onion powder: You can substitute with fresh minced onion.
- Cayenne pepper: You can adjust the amount to your desired level of spiciness.
Variations:
- Mango Habanero Barbecue Sauce: Add 1-2 diced habanero peppers to the sauce for extra heat.
- Pineapple Mango Barbecue Sauce: Substitute half of the mangoes with diced pineapple.
- Mango Curry Barbecue Sauce: Add 1-2 tablespoons of curry powder to the sauce for an Indian-inspired flavor.
- Mango Chipotle Barbecue Sauce: Substitute smoked paprika with chipotle powder for a smoky and spicy flavor.
Tips and tricks:
- Use ripe mangoes for the best flavor and sweetness.
- Adjust the amount of spices and seasonings to your taste.
- Let the sauce cool to room temperature before using or storing.
- The sauce can be stored in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin alongside grilled meats, vegetables, or tofu.
Garnishes:
- Garnish the sauce with chopped fresh cilantro or green onions.
Pairings:
- Grilled chicken, pork, beef, shrimp, or tofu
- Grilled vegetables such as zucchini, eggplant, bell peppers, or onions
- Sweet potato fries or roasted potatoes
- Corn on the cob or grilled corn
- Coleslaw or potato salad
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Grilled zucchini and bell peppers
- Coleslaw or potato salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or apple cider vinegar to thin it out.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the sauce to a boil and simmer for at least 15 minutes to ensure that it is safe to eat.
Food history:
- Barbecue sauce originated in the southern United States and is typically made with a tomato-based sauce, vinegar, and spices. However, there are many regional variations and flavors of barbecue sauce, including this spicy mango version.
Flavor profiles:
- This spicy mango barbecue sauce is sweet, tangy, smoky, and spicy.
Serving suggestions:
- Serve the sauce alongside grilled meats, vegetables, or tofu for a flavorful and spicy dipping sauce.
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