mango tango sauce

★★★★★ 2 Reviews
jus4nan avatar
By nellie rickey
from vancouver, WA

Started this by trying to duplicate a sauce my friend makes at his restaurant. I love It's sweet and spicy with a kick.

Blue Ribbon Recipe

Wow... this sauce is heavenly! It's easy to make and packs a punch of sweet mango flavor. The chili sauce adds a hint of heat. We used 2 tablespoons but may try 3 next time for more heat. It was amazing on grilled chicken. But, would be tasty on other meats like pork chops too.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
prep time 1 Hr
cook time 5 Min
method Stove Top

Ingredients For mango tango sauce

  • 1 - 3 Tbsp
    garlic chili sauce; 1=mild, 2= medium, 3= hot
  • 1 can
    mango apple juice frozen concentrate; do not dilute; 12 oz.
  • 1 can
    coconut milk, 13.5 oz.
  • 2
    mangos; ripe
  • 1 tbs
    apple vinegar
  • 1 c
    sugar
  • 1 Tbsp
    cornstarch diluted with water

How To Make mango tango sauce

  • Mangoes in a food processor.
    1
    Slice and cube your mangos. With the exception of the cornstarch, put all ingredients into a food processor. Blend and pulse until pureed well.
  • Pureed mangos in a saucepan.
    2
    Pour into a medium saucepan and bring to a slow boil, stirring to keep from sticking. Once it begins to boil add your cornstarch and simmer for 5 minutes.
  • Two canning jars with mango puree upsidedown.
    3
    Pour into hot prepared 4 oz. canning jars. Put lids and rings on and turn upside down for 5 minutes to heat the top of the jar. Carefully turn back over and let cool.
  • Chicken pieces with sauce on grill.
    4
    This is a great dip for a hamburger or chicken sandwich. I also use it as a marinade for basting just before taking off the grill.
ADVERTISEMENT
ADVERTISEMENT