Mango peach barbecue sauce

Recently we’ve been making a lot of fruit and vegetable purees for a certain little man, and occasionally this means I end up with an extra 1 of something or other sitting around in my kitchen.  This week, I had a leftover peach and a leftover mango.  As I mentioned when I talked about meal planning, I like to roast meat on a Sunday and then use it in a few different ways throughout the week.  This week, we roasted pork tenderloin with a spice rub.  I was routing through the pantry while coming up with meal ideas for the week that would use up the pork, and I came across some slider buns that my husband had bought.  Hmm… pork tenderloin, mango, peach, slider buns…  Obviously I landed on making barbecue sauce (because who wouldn’t?!)

This is my first ever attempt at making my own barbecue sauce, and I also wish to point out that I am originally from England where we barbecue once a year if we’re lucky, so please forgive me if you look at the recipe and think “that’s not real barbecue sauce”.  Feel free to call it whatever else you want if that name bothers you.  This was made with a minimal number of ingredients, all of which could potentially be left out or substituted if you have something else that you want to use.

First of all, sweat a small, finely chopped onion down in a small amount of olive oil.  Add a peeled and finely sliced 1 inch piece of ginger and 3-4 cloves of garlic, and cook for another 2-3 minutes until fragrant.  Add the diced peach and mango and cook for around 15 minutes on a low heat until the fruit breaks down.  This may be a shorter or longer time frame for you, depending on how ripe the fruit is.  Add around 1/4 cup of apple cider vinegar, 1 tsp each of ground coriander, cumin and salt, and 1/2 tsp each of all spice and black pepper.  Add 1/2 – 1 tsp chili paste (or don’t, if you don’t like it) and cook for a few more minutes to incorporate all the flavors.  Blend until smooth, and return to the pan.  Simmer for around 30 minutes, adjusting the acid and sweetness level with more vinegar and either agave, maple syrup or brown sugar according to your personal taste.  Add around 1 tsp of lime juice.  Let it cool and it’s ready to go!

I hope you enjoy this.  If you try this, especially if you try it with other ingredients, please let me know how it turns out!

Mango Peach Barbecue Sauce

  • 1 small onion, finely chopped
  • 1 tsp olive oil
  • 1 inch piece of fresh ginger, peeled and finely sliced
  • 3-4 cloves garlic, minced
  • 1 ripe peach, diced
  • 1 ripe mango, diced
  • 1/4 cup apple cider vinegar
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp all spice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 – 1 tsp chili paste (optional)
  • Agave, maple syrup or brown sugar (depending on preference and fruit used)
  • 1 tsp lime juice

  1. Sweat the onion in the olive oil over a low – med heat
  2. Add the ginger and garlic and cook for 2-3 minutes until fragrant
  3. Add the fruit and cook for around 15 minutes until it breaks down
  4. Add the remaining ingredients except your sweetener of choice and the lime juice and cook for a few more minutes
  5. Blend until smooth and return to the pan
  6. Simmer for around 30 minutes, adjusting the acid with additional vinegar and the sweetness with your chosen sweetener to your personal preferences
  7. Add the lime juice and stir to combine
  8. Remove from the heat and allow to cool

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