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.
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.
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 .
Footnotes: To develop and intensify the deep mellow flavor of the barbecue sauce, we found that making it a day or two in advance does the trick. Of course, if you’re in a hurry, the saucy purée is also delicious and ready for use immediately!