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!


★★★★★ 2 votes

4 cups
15 Min
40 Min
Stove Top


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  • 1
    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
  • 1
    jalapeno chile, seeded and chopped
  • 1/2 c
    chopped cilantro

How to Make Mango Chipotle Barbeque Sauce


  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.

Printable Recipe Card

About Mango Chipotle Barbeque Sauce

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

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