Mango Chipotle Barbeque Sauce Recipes

MANGO CHIPOTLE BBQ SAUCE

Mango Chipotle BBQ Sauce image

Sweet and spicy, this Mango Chipotle BBQ sauce is a hit on chicken and pork.

Provided by Christine Pittman

Categories Sauce

Time 10m

Number Of Ingredients 8

Ingredients

1 mango, peeled cored and cubed (or use 1 and 1/2 cups frozen mango, defrosted)
1 clove of garlic
1 chipotle pepper (the kind that comes in a can packed with adobo sauce, like this)
1 lime
1/2 cup ketchup
1 Tbsp. melted butter
1 Tbsp. packed brown sugar
1/4 tsp. salt

Steps:

Put the cubed mango, garlic clove, chipotle pepper, and lime juice into a food processor.
Process on high until minced.
Add ketchup, butter, brown sugar, and salt.
Puree until smooth, adding a drizzle of water if needed to make the blender run smoothly.

Nutrition Facts : Calories 89 calories, Sugar 14.6 g, Sodium 311.7 mg, Fat 2.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 17.3 g, Fiber 0.9 g, Protein 0.5 g, Cholesterol 5.1 mg

CHIPOTLE MANGO BARBECUE SAUCE

Chipotle Mango Barbecue Sauce image

Make and share this Chipotle Mango Barbecue Sauce recipe from Food.com.

Provided by Barb G.

Categories Sauces

Time 20m

Yield 3 cups sauce

Number Of Ingredients 15

Ingredients

1 teaspoon pureed chipotle chile
1 (14 ounce) bottle ketchup
1/2 cup water
2 teaspoons molasses
2 teaspoons creole mustard or 2 teaspoons whole grain mustard
2 teaspoons chopped garlic
1/4 cup onion, chopped
2 tablespoons firmly packed light brown sugar
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons peeled and grated fresh ginger
1 pinch black pepper
1/2-2/3 cup diced mango

Steps:

In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO.
Process until smooth, about 15 seconds.
Scrape down sides with a rubber spatula.
Pulse 2 or 3 times.
Fold in diced mango and refrigerate overnight before using.
Tastes great over pork.

Nutrition Facts : Calories 207.6, Fat 0.8, SaturatedFat 0.1, Sodium 1630.8, Carbohydrate 53.1, Fiber 1.4, Sugar 46.6, Protein 2.9

CHIPOTLE-MANGO BBQ CHICKEN

Chipotle-Mango BBQ Chicken image

Provided by Guy Fieri

Categories main-dish

Time 7h40m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems andall)
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice wine vinegar
1 tablespoon canola oil, plus extra for grill
4 cloves garlic, peeled
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

Steps:

Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

MANGO CHIPOTLE BARBEQUE SAUCE

Mango Chipotle Barbeque Sauce image

This recipe is from Lenard Rubin in the cookbook Savor the Southwest. This is an updated version of a classic Texas bbq. He likes to use this sauce during the last hour of bbq-ing beef short ribs, but it is equally delicious on chicken and pork. Have fun with it!

Provided by Kathy D

Categories Other Sauces

Time 55m

Number Of Ingredients 17

Ingredients

1 mango, peeled, pitted and cut into cubes
2 Tbsp water
1 Tbsp plus 1/4 cup freshly squeezed lemon juice
1 3/4 c tomato ketchup
1 3/4 c honey
1 Tbsp curry powder
1 Tbsp chile powder
3 Tbsp chopped onion
2 Tbsp chopped garlic
1 Tbsp freshly ground black pepper
1 tsp cayenne pepper
3 Tbsp soy sauce, low-sodium
1/4 c worcestershire sauce
1 tsp tabasco sauce
2 Tbsp adobo sauce from canned chipotle chiles
1 jalapeno chile, seeded and chopped
1/2 c chopped cilantro

Steps:

1. Place the mango, water and 1 tablespoon lemon juice in a blender and puree. Scrape into a saucepan and add the remaining ingredients. Bring the mixture to a boil over med-high heat; reduce the heat and simmer for 20 minutes.
2. Transfer the mixture back into the blender and puree until smooth. Pour back into the saucepan and bring to a boil over medium heat; simmer for another 20 minutes. Remove from the heat and cool.

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