Spicy Mango Barbecue Sauce

Prep Time:
30 mins
Total Time:
2 hrs
3 cups

Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.


  • 2 tablespoons safflower oil

  • 1 medium onion, finely chopped (1 ½ cups)

  • 4 cloves garlic, minced (2 tablespoons)

  • Coarse salt

  • cup ketchup

  • 3 cups diced mango (from 2 to 3 large peeled, pitted mangoes)

  • ¼ cup sugar

  • 2 tablespoons distilled white vinegar, plus more to taste

  • 1 small Scotch bonnet or habanero chile (seeds removed, if less heat is desired), finely chopped (1 ½ teaspoons)

  • 1 teaspoon Worcestershire sauce


  1. Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.

  2. Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.

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