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 Information
Nutritional analysis per serving (16 servings)
54 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 154 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 cups
Preparation
- 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 in an airtight jar and used with any barbecued meat or poultry.
Dining and Cooking