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Mango Habanero BBQ Sauce

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 2 mangos chopped
  • 1 shallot diced
  • 1 habanero seeded and diced
  • 1 can diced tomatoes 14.5 ounce can
  • 1 cup mango juice
  • 1/2 cup cider vinegar
  • 1/3 cup molasses
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon pepper


  • Over medium heat, sauté the diced shallots in butter until translucent.
  • Add the habanero peppers and ginger. Cook, stirring frequently, until fragrant (1 to 2 minutes).
  • Add in the mangoes, mango juice, diced tomatoes, molasses, and cider vinegar, then increase the heat to medium high.
  • Bring the mix to a boil, then lower the heat and cover. Allow the mix to simmer covered for 30 minutes, stirring occasionally.
  • Pour the mix into a blender or food processor and blend until you reach your desired sauce consistency.
  • Pour the sauce into a jar or container and allow it to cool to room temperature.
  • Use immediately or, for best flavor, refrigerate for a minimum of 2 to 3 hours prior to use.