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Mango Barbecue Sauce

by , Chef, Seattle, Washington

Mango Barbecue Sauce

Makes about 2 quarts

  • 1 cup mirin*
  • 1 cup rice wine vinegar
  • 2 cups chopped mango
  • ½ cup liquid smoke
  • 1 cup brown sugar
  • 2 cups ketchup
  • 2 tablespoons Dijon mustard
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • *Mirin is a kind of Japanese rice wine condiment similar to sake, though its alcohol content is lower and sugar content higher. Look for it on the ethnic foods aisle, at your local Asian market, or online.

In medium saucepan, bring mirin and vinegar to a boil. Add the remaining ingredients and simmer for 20 to 30 minutes. Be sure to continuously stir to prevent the sauce from sticking to the bottom of the pan and burning. Remove from heat and let cool slightly. Carefully pour the sauce into a blender and puree until smooth. Use caution when blending hot liquids: Remove the center cap of the blender lid and place a towel over the hole before turning on the blender. Store the sauce in an air-tight container and refrigerate until ready to use.

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