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Ingredients
1 medium-size mango, flesh removed
2 tablespoons olive oil
½ cup finely chopped onions
1 tablespoon chopped garlic
1 cup ketchup
1 tablespoon Dijon-style mustard
2 tablespoons corn syrup
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco, or to taste
4 slices lemon
Salt and freshly ground black pepper to taste
Nutritional analysis per serving
49 grams carbs; 243 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 5 grams fiber; 640 milligrams sodium; 3 grams protein; 36 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the mango in the bowl of a food processor, and puree to a coarse texture.
- Step 2
In a saucepan combine the olive oil, onions and garlic. Saute briefly over medium-high heat, or until wilted. Add remaining ingredients, stir and bring to a simmer. Cook for 5 minutes. Remove and let cool. Surplus sauce can be refrigerated in an airtight jar and used with any barbecued meat or poultry.
Private Notes
Comments
Nice light fruity sauce, especially appropriate with poultry or fish. I'll make again if I again have a surplus of mangoes. To give it more presence, I will use molasses instead of corn syrup, and add a good bit of chipotle flakes to give heat and smokeyness,
Nice light fruity sauce, especially appropriate with poultry or fish. I'll make again if I again have a surplus of mangoes. To give it more presence, I will use molasses instead of corn syrup, and add a good bit of chipotle flakes to give heat and smokeyness,