An Easy BBQ Sauce You Can’t Go Wrong With
Using a handful of simple ingredients that are likely already residing in your pantry, this recipe builds layers of flavor by first sautéing onions, ginger, and garlic, to mellow for a quick 15 minutes. Then blend in the mango, tomato, chilis, and a few other ingredients to simmer, and concentrate the flavors for about 30 minutes.
If you’ve shied away from making homemade barbecue sauce because you thought it was a long process or complicated, think again. In this recipe, we show you how using just a handful of everyday ingredients, you can make a sauce and condiment that’s full of flavor for grilling and dipping that is well worth the time and effort spent to make it. Then get set for rave reviews because this pineapple mango BBQ sauce is just so-ooo darned GOOD!
About the Ingredients:
Natural Grapeseed Oil –
Using unflavored grapeseed oil allows the fresh mango’s natural flavor to shine and the floral, sweet flavor to come through in this recipe.
Yellow onions are our go-to pantry staple that’s great for cooking and flavoring most dishes, but feel free to use whatever you have.
Considered a hot spice, ginger packs an additional punch of heat, flavor, and aroma.
Adding a unique, almost nutty flavor, you’ll want to add the garlic after the onions in the cooking process to allow for a robust garlicky flavor to develop and come through when the sauce is finished.
One of the world’s most popular fruits – a perfectly ripe mango, adds a creamy, fruity tropical taste to this barbecue sauce. You’ll want to rely on your sense of sight, smell, and touch to tell a ripe mango from an unripe one. Unripe mango is usually hard, green, and very firm, but as it ripens, the color will develop to a deep yellow with orange and red hues, depending on the type. The sweet, appealing smell is the secret to knowing a mango is ripe. When lightly squeezed, the skin will give slightly. But if your fingers sink into the skin when pressing, it’s probably overripe, resulting in the smell being almost sour or vinegary because it has begun to ferment.
Dark Brown Sugar –
Adding a rich deep caramel flavor, dark brown sugar contains nearly twice as much molasses as light brown sugar (6.5% compared to 3.5%). Don’t panic. If light brown is all you have, you can substitute light for dark interchangeably in this recipe. To achieve a deeper caramel taste, include one tablespoon of molasses to enhance the flavor and acidity of the sauce.
Adding a touch of honey heightens the floral sweetness of the sauce, elevating it in a slightly different way from the brown sugar.
Tomato Paste –
It gives this barbecue sauce a base full of familiar tomato richness without the sweetness of ketchup which we’re already getting from the additions of brown sugar and honey.
Pineapple Juice –
Providing a bit of personality with a dash of acidity, pineapple juice adds a fabulous layer of subtle sweet citrusy flavor that compliments the mango in this sauce beautifully.
Apple Cider Vinegar (ACV) –
A good vinegar choice for most cooking and baking purposes, ACV adds a fruity tartness that increases the flavor without a vinegary bite.
Chipotle Peppers in Adobo Sauce –
Adding just enough heat to make your lips tingle, chipotle peppers in adobo sauce is our first choice for adding that bit of extra “zing” that makes this sauce extra good. You could also substitute canned green chilis or jalapeños.
Salt and Black Pepper –
Because everything is better with a bit of salt and pepper!
How to Make this BBQ Sauce
Picture the recipe step-by-step...
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Gifting & Storage
Pineapple Mango BBQ Sauce
- 1 Cutting Board
- Utensils (Cooks Knife, Whisk, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)
- 1 tablespoon natural Grapeseed Oil
- 1 medium Onion chopped
- 2 teaspoons Ginger fresh grated
- 3 cloves Garlic minced
- 1 large Mango ripe, peeled and diced (about one cup)
- ½ cup Dark Brown Sugar packed
- ¼ cup Honey
- ½ cup Apple Cider Vinegar
- ¼ cup Chipotle Peppers in Adobo Sauce
- 6 ounces Tomato Paste
- 6 ounces pineapple juice
- 2 teaspoons Kosher Salt
- 1 teaspoon coarse ground Black Pepper
- Heat the grapeseed oil over medium heat in a heavy-bottom pot or Dutch Oven. Sauté the chopped onion for 4-5 minutes to soften and become translucent, then add the minced garlic and ginger, continuing to cook for about two minutes until everything becomes fragrant.1 tablespoon natural Grapeseed Oil, 1 medium Onion, 2 teaspoons Ginger, 3 cloves Garlic
- Add the diced mango to the pot, occasionally stirring for the first 1-2 minutes while it cooks to keep everything from sticking to the bottom as the mango softens.1 large Mango
- Stir in the remaining ingredients, whisk to combine, and bring to a boil, then immediately reduce the heat to simmer for about 30 minutes until the mixture is reduced by about a third. Remove from the heat and set aside to cool slightly.½ cup Dark Brown Sugar, ¼ cup Honey, ½ cup Apple Cider Vinegar, ¼ cup Chipotle Peppers in Adobo Sauce, 6 ounces Tomato Paste, 6 ounces pineapple juice, 2 teaspoons Kosher Salt, 1 teaspoon coarse ground Black Pepper
- Using an immersion blender, purée the sauce in the pot until smooth.
- Cool completely, then store in sterilized airtight glass containers in the refrigerator for up to 3 weeks .
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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