Mango Tango BBQ Sauce

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This ooey gooey sauce is a perfect addition to your veggies, shrimp, pork and chicken. Just don’t forget the extra napkins!

Ingredients

• 1/4 cup (60 mL) vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 mangoes, peeled and diced
• 2 tsp (10 mL) kosher salt
• 1 tbsp (15 mL) black pepper
• 1 pinch cayenne pepper
• 1 tbsp (15 mL) paprika
• 2 tsp (10 mL) red wine vinegar
• 2-1/4 cups (650 mL) ketchup
• 1/2 cup (125 mL) packed brown sugar
• 2 tbsp (30 mL) tomato paste
• 1 tbsp (15 mL) TABASCO® sauce
• 1 tbsp (15 mL) Worcestershire sauce
• 1/2 cup (125 mL) soy sauce
• 1/3 cup (90 mL) honey
• 1 tbsp (15 mL) lemon juice
• 1 tbsp (15 mL) Dijon mustard


• 1 Ziploc® brand Container with the Smart Snap™ Seal

Directions

1. Heat vegetable oil in a 4 quart (4 L) pot, over medium heat.
2. Add the chopped onion and sauté for 3 minutes.
3. Add the garlic and sauté for 2 minutes longer. Be careful not to burn the garlic.
4. Add half of the chopped mango and sauté for one minute.
5. Add the salt, black pepper, cayenne pepper and paprika and sauté for 2-3 minutes.
6. Add the vinegar and cook until most of the liquid is evaporated.
7. Add the rest of the ingredients and simmer for 30 minutes.
8. Stir this sauce often to scrape the bottom of the pot so the sugar does not stick.

Chef's Note:

Store any leftover sauce in a Ziploc® brand Container with the Smart Snap™ Seal. This is a great sauce to always have on hand for family BBQs. Plus, pop a batch in the freezer for BBQ party emergencies.

TABASCO®, the TABASCO® diamond logo, and the TABASCO® bottle design are registered trademarks exclusively of McIlhenny Company, Avery Island, LA 70513

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