Mango Barbecue Sauce

Fresh mangoes make a deliciously sweet and tangy barbecue sauce for grilled chicken, pork, salmon, swordfish and shrimp. This recipe is easily adjusted to suit your taste for both heat and garlic, so feel free to experiment a little. Also, be sure to see our tips for grilling with this and other fruit-based barbecue sauces below.

Mango Barbecue Sauce

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Barbecue sauce made with fresh mangoes, tomatoes, cilantro and jalapeno peppers add tangy flavor to grilled chicken, pork, salmon, swordfish and shrimp.


  • 1 cup diced tomatoes, seeded and well drained
  • 2 ripe mangoes, peeled and chopped
  • 2 scallions, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 cup fresh cilantro, leaves and stems, roughly chopped
  • 2 tablespoons rice wine vinegar
  • 1 to 2 cloves garlic, chopped
  • 1 to 2 tablespoons tomato paste
  • Salt and freshly ground black pepper to taste
  • Hot sauce to taste


  • Place the diced tomatoes, mangoes, scallions, jalapeño, cilantro, vinegar, garlic and tomato paste in the work bowl of a food processor and process until smooth.
  • Transfer the mixture to a saucepan and bring it to a simmer, stirring frequently. Season to taste with salt, pepper and hot sauce. Reduce the heat to medium-low and continue cooking for 20 minutes, stirring occasionally. Taste again and adjust the seasoning if necessary. Cool completely before using ~ especially on raw foods.

Grilling with fruit-based barbecue sauces:

  • Because the sugars from the fruit can burn rather easily, we suggest that you separate about 1/3 to 1/2 cup of the sauce and thin it with 2 to 3 tablespoons of water. Brush a light coating of this mixture on your food just prior to placing it on the grill and use it as a basting sauce during cooking.
  • Just before your food is finished, brush on some of the sauce that hasn’t been thinned and serve the remainder at the table for dipping. This technique can be applied to any fresh fruit-based barbecue sauce.

Tips for Making This Recipe

Important food safety tip:

Always separate a portion of your sauce to use exclusively with raw or partially cooked food and discard any leftover immediately. Use separate utensils as well.
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