Prep 15 mins
Cook 40 mins
Recipe from the Crucian Contessa
- 3 sweet seasoning bell peppers
- 1 tablespoon butter
- 2 cups mangoes, chopped (ripe)
- 1 tablespoon ginger, freshly grated
- 3 green onions
- 1 pinch allspice
- 1 teaspoon black pepper
- 3⁄4 teaspoon sea salt
- 1⁄2 cup lime juice
- 1⁄4 cup Dijon mustard
- 1⁄4 cup honey
- 2 tablespoons ground mustard
- 1⁄4 cup light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon molasses
- 5 tablespoons cilantro, chopped
- 1⁄2 cup apple cider vinegar
- 1 tablespoon white vinegar
- 1 cup mango juice
- 1 teaspoon paprika
- 1⁄2 scotch bonnet pepper (no seeds)
- Wash, peel and dice your mango (you can probably use frozen mango chunks as well) and set aside. Then give your green onions (aka scallions or spring onions) and peppers a fine chop. Now heat the butter in a heavy pot (distribute heat better) and start building a flavor base. Add the green onion, peppers, spices, black pepper and grated ginger to the pot and turn your heat down to low so it cooks very slowly. Stir and cook for 4-5 minutes.
- Turn up your heat and start adding the mango chunks, give that a stir and add everything else to the pot. It’s important that you stir well and bring up to a boil.
- After it comes to a boil, reduce the heat so you have a gentle simmer going and place the lid on the pot and allow to cook for about 25 minutes. You will have to stir every 4-5 minutes as it may start to stick to the bottom of the pot. Your kitchen will have a very intoxicating aroma and your sense of smell will get confused. The same will happen when you taste this mango bbq sauce… you won’t know if it’s the mango, the mustard or the mellowness of the honey that’s attracting all that attention from your taste buds.
- After 25 minutes, you should taste for salt and adjust accordingly. Since no 2 mango are the same (can be tart at times), you may have to add a little more honey or mustard. the goal is to have a wonderful blend of flavors, but keep the present of mango as the key subject of the sauce. By now your sauce should have started to thicken up and the mango should be dissolving. You can certainly play around with the consistency (if you want it chunky, runny or thick). I then turned off the stove and used a submersion blender to make my mango bbq sauce a bit smooth. You can use a wire whisk or potato masher as well with pretty much the same results. If using a blender as I did, try not to over work it or risk it going frothy.