Homemade Mango Habanero BBQ Sauce

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Homemade Mango Habanero BBQ Sauce blends fresh mangoes and habanero peppers with mango nectar, tomato sauce, molasses, brown sugar and spices to produce about 2.5 cups of sauce. The method sautés the peppers and mangoes, simmers the mixture for 20 minutes to reduce, then finishes by blending.

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.

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Servings: 2.5 Cups

Course: Sauce & Condiment

Ingredients Method Video

Ingredients

2 mangoes peeled and diced
2 habanero peppers diced
2 T avocado oil (30 mL)
1 C mango nectar or juice canned or bottled (240 mL)
1 C tomato sauce (240 mL)
1/3 C apple cider vinegar (80 mL)
1/3 C molasses (80 mL)
1/3 C light brown sugar (about 73.3 g)
1 T mustard powder (15 mL)
1 T smoked paprika (15 mL)
1 tsp. garlic paste (5 mL)
½ tsp. ginger paste (2.5 mL)
1 tsp. kosher salt (5 mL)
½ tsp. ground black pepper (2.5 mL)

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

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