Mango Barbecue Sauce

I sure wish we had a grill. Our place in Colorado had one and I think I used it 90% of our time up there, weather permitting. I really enjoy grilling in the summer, especially barbecue. I really like to make my own sauce, even though C likes to make fun of it, he much prefers barbecue sauce from a bottle. If you have a grill, this sauce would be amazing on grilled chicken. Maybe one day we will get a grill here in Houston, but the idea of running food up two flights of stairs is quite daunting. This sauce has a nice sweetness from the mango and I really love the addition of fresh lemon, not something you normally see in barbecue sauce. Thanks to the NY Times for the recipe.

Mango Barbecue Sauce

1 mango, flesh removed
2 tablespoons olive oil
½ cup finely chopped onions
1 tablespoon chopped garlic
1 cup ketchup
1 tablespoon Dijon 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

Place the mango in the bowl of a food processor, and puree to a coarse texture. 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 I n an airtight jar and used with any barbecued meat or poultry.

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Spicy Mango Chicken Sandwiches

My friend Courtney introduced me to Pick-a-Peppa spicy mango sauce.  A few years later she discovered that she is allergic to mangoes. We were at a party with mango sorbet added to champagne and she had a nasty reaction. So, no more mangoes for her. I had a similar experience with a late in life allergic reaction (tree nuts,) so I can totally relate.  I love this sauce, the combo of spicy and sweet is perfect on these sandwiches. I used Bolillo rolls for these sandwiches, but any sub roll will work fine. Thanks to Cookaholic Wife for the inspiration.

Spicy Mango Chicken Sandwiches

2 large boneless skinless chicken breasts
½ teaspoon salt
1 jalapeno pepper
¼ cup shredded pineapple
1 tablespoon spicy mango sauce (I use Pick-a-Peppa brand)
4 sub rolls
8 slices provolone cheese

Place the chicken breasts in a saucepan with a lid, cover with water and add the salt, jalapeno pepper and juice from the pineapple. Bring the water to a boil over medium high heat, reduce the heat to low, cover and simmer for 10 to 15 minutes, until chicken is cooked through. Remove the chicken from the cooking liquid and shred with two forks. Slice the jalapeno. Toss the shredded chicken with the pineapple, hot sauce and jalapeno.

Preheat the oven to 425 degrees. Toast the sub rolls in the oven for 2 to 3 minutes, spoon the chicken mixture in each roll and top each with two slices of cheese. Return to the oven for 2 to 3 minutes, until cheese melts. Serve.

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Creamy Mango Chicken Taquitos

One of my best friends was recently diagnosed with a mango allergy after enjoying champagne with mango sorbet at a brunch. Of course her diagnosis made me crave mango like crazy! Interestingly enough, I first made pulled mango chicken sandwiches with a bottle of Mango Ginger Sauce that she had brought me from a vacation she took to the Caymans.  I decided to change up that recipe to make a taquito for Miss F and I to snack on.  She was a huge fan, as was I.

Creamy Mango Chicken Taquitos

½ onion, chopped
1 clove garlic, minced
2 boneless skinless chicken breasts
½ cup chicken broth
½ cup mango nectar
2 tablespoons vegetable oil
1 tablespoon mango ginger sauce
1 teaspoon cumin
1 eight ounce package of cream cheese, softened
1 mango, chopped
12 tortillas

Add the onion and garlic to the bottom of the crockpot. Lay the chicken overtop. In a small bowl, whisk together the broth, nectar, oil, mango ginger sauce and cumin. Pour the broth mixture over the chicken. Cover and cook on low for 6 to 8 hours. Remove the chicken from the crockpot and shred with two forks. Stir the cream cheese and mango with the chicken.

Preheat the oven to 450 degrees. Spoon ¼ cup of the chicken mango mixture onto each tortilla. Roll up the tortilla and place seam side down on a greased cookie sheet. Spray the prepared taquitos with cooking spray, bake for 10 minutes. Flip over the taquitos and bake for 5 minutes more. Serve.

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Secret Recipe Club: Mango Salsa

It's time for the Secret Recipe Club once again. This month I received Enriching Your Kid to make one of her recipes. I was drawn to her recipe for Mango Salsa since I had a ripe and juicy mango on my counter. This salsa is a refreshing alternative to traditional tomato salsas and would be lovely on grilled chicken or fish. The only problem I had was chopping the mango, those things are SO darn slippery.  Be sure to check out all the amazing submissions for this month's Secret Recipe Club below.

Mango Salsa

1 ripe mango
1 large ripe tomato
2 shallots
A handful of fresh cilantro
juice of a lime

Wash and skin and cube the mango. Wash and cube the tomato. Peel the shallots and slice finely. Separate the shallot slices. Chop the cilantro. Toss all the ingredients together in a bowl. Squeeze the lime juice over top and stir to combine. Serve with chips or overtop of grilled chicken or fish.

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Pulled Mango Chicken Sandwiches

My friend Courtney took a trip to Grand Cayman a bit back and she brought me back a bottle of Mango Ginger Sauce. The sauce is has a sweet, vinegary flavor and it is great on meat. I decided to make a recipe for pulled chicken based off of the flavors of the sauce.  This sandwich would also be amazing with grilled fresh mango slices on it, though I always struggle with slicing a fresh mango.  Those slippery devils are near impossible to grip!  Of course I served it on my favorite roll, Brioche Buns.

Pulled Mango Chicken

½ onion, chopped
1 clove garlic, minced
2 large boneless skinless chicken breasts
½ cup chicken broth
½ cup mango nectar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon mango ginger sauce
1 teaspoon Sriracha
½ teaspoon ginger
4 buns
1 avocado, sliced

Add the onion and ginger to the bottom of the crockpot. Lay the chicken overtop. In a small bowl, whisk together the broth, nectar, oil, soy sauce, mango ginger sauce, Sriracha and ginger. Pour the broth mixture over the chicken. Cover and cook on low for 6 to 8 hours. Remove the chicken from the crockpot and shred with two forks. Return the chicken to the crockpot and cook for an additional 30 minutes. Serve on toasted buns with avocado slices.

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