Mango Chipotle Barbeque Sauce

Kathy D


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!

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4 cups


15 Min


40 Min


Stove Top


mango, peeled, pitted and cut into cubes
2 Tbsp
1 Tbsp
plus 1/4 cup freshly squeezed lemon juice
1 3/4 c
tomato ketchup
1 3/4 c
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
jalapeno chile, seeded and chopped
1/2 c
chopped cilantro

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Non-Edible or Other
Regional Style: Southwestern
Dietary Needs: Vegetarian