October 17, 2013
serves Makes about 3 cups, active time 45 minutes, total time 1 hour
1 tablespoon vegetable oil
1 small onion, minced (about 1/2 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon grated ginger
1 1/2 cups roughly chopped peeled fresh mango, about 2 medium mango's
1 cup mango juice
1 cup tomato sauce
1/3 cup dark brown sugar
1/3 cup honey
1/3 cup cider vinegar
2 tablespoons molasses
2 tablespoons fresh juice from about 2 limes
1 tablespoons Worcestershire sauce
1 tablespoons yellow mustard
2 teaspoons finely chopped habanero chiles, seeded (about 2 chili's, see note above)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds.
Stir in mangoes, mango juice, tomato sauce, brown sugar, honey, vinegar, molasses, lime juice, Worcestershire, mustard, habanero, salt, and pepper. Bring to a boil, then reduce heat to low and simmer until mango's have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.