Mango Barbecue Sauce

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Sweeten up all of your barbecue creations by adding this homemade, delicious Mango Barbecue Sauce! This sauce tastes amazing on pork, chicken, and seafood. You can even use it on breakfast sandwiches! It takes just minutes to make and is so much better than store bought sauces!

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I absolutely love the combination of sweet and savory. There are actually quite a few recipes on Delicious Little Bites that highlight this flavor profile – even a similar Raspberry Barbecue Sauce! It just works so well, especially with fruits and meats.

I originally made this Mango Barbecue Sauce to use on sausage and egg breakfast sandwiches. It might sound a bit strange, but they were so good. Now, we use this sauce on a variety of meats and seafood. It’s always a delicious choice!

Why This Recipe Works

• Making homemade barbecue sauce is actually quick and easy. It tastes so much better than store bought sauces and can be made ahead of time and stored in the refrigerator.
• This Mango Barbecue sauce is the perfect blend of sweet and savory.
• You can use this sauce on a variety of foods. We especially love it with chicken and pork.

How to Make Mango Barbecue Sauce

Prep!

You will need to first cut the mango into smaller chunks.

Tip: Cutting a mango can be tricky. If you’re not a mango-cutting pro, you might want to use a mango cutter, or follow the tutorial on how to cut a mango in my recipe for Spicy Mango Lime Chutney.

Create!

To make the Mango Barbecue Sauce, add the mango, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, and onion powder to the canister of your blender.

Process until smooth.

Present!

Pour the sauce into a serving bowl and enjoy!

Tips and Techniques for the Best Mango Barbecue Sauce

• If you’re not familiar with how to cut a mango, you can use a mango cutter, or follow the tutorial on how to cut a mango in my recipe for Spicy Mango Lime Chutney.
• Use fresh mango for the best results.
• Store extra sauce in an air-tight container in the refrigerator. Use within a week for best results.

FAQ’s

• What do you use Mango Barbecue Sauce on? Some uses of Mango Barbecue Sauce include chicken, pork, shrimp, or even breakfast sandwiches.
• Can you use frozen mango to make this barbecue sauce? I have not personally tested this recipe using frozen mango. If you would prefer to use frozen mango rather than fresh, I would recommend allowing it to thaw first and drain off any excess liquid before adding it to the blender.
• Can you freeze barbecue sauce? Yes. You can freeze barbecue sauce in freezer containers or bags. Thaw under refrigeration before using.

Other Recipes to Try

• Sweet Mango Dipping Sauce
• Pulled Chicken Tacos with Spicy Mango-Lime Chutney
• Mango Coconut Popsicles

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Print

Mango Barbecue Sauce

Sweeten up all of your barbecue creations by adding this homemade, delicious Mango Barbecue Sauce! This sauce tastes amazing on pork, chicken, and seafood. You can even use on breakfast sandwiches!

Course Side Dish

Cuisine American, Gluten Free, Vegetarian

Prep Time 10 minutes

Total Time 10 minutes

Servings 8 servings

Calories 29kcal

Author Lauren

Ingredients

Sweet Mango Barbecue Sauce

• 1 mango * diced
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

• Add the mango, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, and onion powder to the canister of your blender.
  
• Process until smooth.
  

Notes

Tips and Techniques for the Best Mango Barbecue Sauce

• If you’re not familiar with  how to cut a mango, you can use a mango cutter, or follow the tutorial on how to cut a mango in my recipe for Spicy Mango Lime Chutney.
• Use fresh mango for the best results.
• Store extra sauce in an air-tight container in the refrigerator. Use within a week for best results.

 

** Nutritional information is an estimate and will vary

Nutrition

Serving: 1serving | Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 90mg | Potassium: 75mg | Fiber: 1g | Sugar: 6g | Vitamin A: 260IU | Vitamin C: 8.1mg | Calcium: 5mg | Iron: 0.2mg

This recipe was originally published on June 25, 2018. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in August 2019.