Mango Habanero BBQ Sauce
Mango Habanero BBQ Sauce is a vibrant blend of sweet, juicy mangoes and fiery habanero peppers. Balanced with brown sugar, honey, and tangy vinegar, it delivers a bold, smoky, and spicy flavor perfect for enhancing grilled meats, veggies, or as a zesty dipping sauce.
Equipment
- Medium saucepan
- Sharp knife & cutting board
- Immersion blender (or a regular blender)
- Heat-safe spatula or spoon
- Airtight container (like a mason jar) for storage
Ingredients
- 1 teaspoon olive oil
- 4 cloves garlic chopped
- 1 small onion chopped
- 2 ripe mangoes peeled, pitted, and diced
- 2 –3 habanero peppers stemmed, seeds removed for less heat if desired
- 1 cup ketchup
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 1 cup mango juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 2 teaspoons lemon juice
- Salt & black pepper to taste
Instructions
- In a medium saucepan, warm the olive oil over medium heat. Add chopped garlic and onion, then sauté until softened and fragrant, about 3–4 minutes.
- Stir in the diced mangoes and habanero peppers. Cook for another 5 minutes, letting the mango soften and the peppers release their heat.
- Pour in the ketchup, brown sugar, apple cider vinegar, and mango juice. Stir well so everything blends. Let it simmer gently for 10 minutes.
- Mix in honey (or maple syrup), Worcestershire sauce, smoked paprika, and mustard powder. Allow the sauce to simmer for an additional 10–12 minutes, stirring occasionally.
- Stir in fresh lemon juice, then season with salt and black pepper to taste. Let the sauce simmer for an extra 5 minutes so the flavors meld.
- Remove from heat and carefully blend the sauce with an immersion blender (or in batches in a regular blender) until smooth and silky.
- Cool the sauce slightly before transferring it to a jar or bottle. Store in the refrigerator for up to 2 weeks.
Notes
If you want to increase the concentration, then you can add water.