This unique barbecue sauce combines fresh tomatoes and mangoes to create a sweet, fruit-based sauce that is lightly spiced with chili peppers. The tropical mango, poblano chili peppers, and lime juice bring an authentic South American flavor to any dish, including ribs, chicken, pulled pork, fish, and even vegetables.
You can use this sauce in three different manners: as a marinade, a bbq sauce, and a table sauce or condiment. This recipe instructs you to blend half of the sauce until smooth while keeping the other half chunky. This way, you can use one batch of mango barbecue sauce in two different ways.
- 3 tablespoons olive oil
- 6 plum tomatoes (cut in half)
- 2 poblano chili peppers
- 1/2 red onion (sliced 1/4 inch thick)
- 1 cup chopped mango
- 1/4 cup parsley
- 1/4 cup fresh coriander (cilantro)
- 1/4 cup basil
- 3 cloves garlic (minced)
- 3 tablespoons fresh lime juice
- 1 pinch of salt, or to taste
- 1 pinch of black pepper, or to taste
- Preheat grill to high heat.
- Brush olive oil over tomatoes, chili peppers, and onion slices. Place on grill and cook on high heat, with the lid up, until they have good grill marks and have started to soften. Remove from the grill and chop coarsely.
- Place grilled vegetables and all remaining ingredients in a food processor and pulse 5 times, until vegetables are rough cut. Remove half of the sauce to a serving bowl or air-tight containers and continue blending until remaining sauce is smooth.
- The smooth sauce can be used as a marinade and to baste meats like ribs and chicken while on the grill. Once cooked, present meat on a large platter and serve the reserved chunky sauce on the side. This will resemble a salsa of sorts.
How to Cut a Mango
If you have purchased a whole mango, there are a few tips to keep in mind when cutting it. There is an inedible, tough pit (that is somewhat flat) in the center of the fruit, so when you go to cut it, you need to slice the mango vertically and slightly off center. It can be challenging to peel a mango so it is much easier to score the flesh into squares, making sure not to cut through the skin. Then gently push the half from the skin side to sort of turn it inside out, making the cubes of flesh pop out. Using a paring knife, carefully slice off mango cubes as close to the inner peel as possible.
Although this is called a barbecue sauce, this mango sauce is so versatile it can be used in many more ways. When chunky, you can treat it as a salsa for fish and grilled chicken and meat; when smooth it can act as a marinade for beef, pork, or poultry. And either preparation can be a flavorful condiment for any type of sandwich.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||0 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|