Homemade Mango Habanero BBQ Sauce
Homemade Mango Habanero BBQ Sauce
Why you’ll love this
- Sweet-and-spicy combination of mango and habanero.
- Uses fresh mangoes plus mango nectar for fruit-forward flavor.
- Comes together on the stovetop with a short simmer (20 minutes).
- Versatile—suggested uses include chicken, pork, ribs and chicken fingers.
- Keeps in the refrigerator for a week and can also be frozen.
Ingredients
Method
- Note: You may want to use gloves to handle the habanero peppers. I just avoided touching the inside.
- You need a medium sized saucepan for this recipe. Heat your pan over medium heat and add your oil. Once your oil is hot, add your peppers and mangoes. Cook for 5-6 minutes, just until the peppers have softened. Now, add all the rest of the ingredients. Give it all a stir. Let the mixture come up to a boil and then reduce to simmer. Let the mixture simmer for 20 minutes. This will allow the sauce to reduce and thicken. Blend with and immersion blender or a regular blender. Enjoy!
- Kim’s Note: This sauce is so delicious and addicting! This is good on chicken, pork, ribs…really you can just use your imagination. I also love it with chicken fingers!
- This will stay in your refrigerator for a week. You can also freeze it (if you have any leftover).
Video
Tried this recipe?
Let us know how it was!What to expect from this homemade mango habanero BBQ sauce
The sauce is fruit-forward with a clear balance of sweet and savory. Fresh mangoes and mango nectar provide bright, juicy sweetness while molasses and light brown sugar add deeper, caramel-like notes. Tomato sauce and apple cider vinegar give body and acidity, and the smoked paprika, mustard powder, garlic and ginger contribute warm savory flavor. After the 20-minute simmer and blending step, the finished sauce should be smooth and pourable with a moderately thick, glaze-friendly texture.
Choosing mangoes and understanding mango nectar
Ripe mangoes that give slightly to gentle pressure and have a fruity aroma at the stem end will deliver the most mango-forward flavor; skin color varies by variety, so rely on softness and smell rather than color alone. The recipe accepts “mango nectar or juice”: nectar is typically thicker and sweeter, giving a more pronounced fruitiness, while bottled juice is lighter. Either option works with the same method; the choice mainly affects the intensity of mango flavor.
Watch Dr. J Make Homemade Mango Habanero BBQ Sauce
Watch Dr. J make Homemade Mango Habanero BBQ Sauce and see how it comes together.
