Chunky Ginger Mango Barbecue Sauce With Mixed Grill Food

GINGER BBQ SAUCE

Steps:

• Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas.
• Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree.

SWEET CHUNKY MANGO SAUCE

Steps:

• Separate mango slices from syrup and do not throw away the syrup.
• Mash mangoes until chunky.
• Place mangoes, mango syrup, nutmeg, cinnamon, allspice and caster sugar in mixing bowl.
• Mix the mixture and place in a saucepan.
• Place saucepan over high heat and stir ingredients slowly but constantly.
• When the mixture begins to simmer, turn down the heat to medium.
• Cook mixture until it is hot, but not boiling hot.
• Serve on ice-cream, pancakes or in a bowl.

CHUNKY MANGO SAUCE

Steps:

• Drain half the juice from the mangoes. Pour the mangoes & remaining juice into a small saucepan then add the spices & brown sugar.
• Simmer the mangoes over medium-low heat for 10 minutes. Mash the mangoes until the sauce becomes chunky.
• Serve warm or chilled. Also great as a topping for ice cream, pancakes, etc.

GINGER-MUSTARD BARBECUE SAUCE

Steps:

• Whisk ginger ale, yellow mustard, and Dijon mustard in a medium saucepan to combine. Bring to a simmer over medium heat; reduce heat to low and gently simmer 3 minutes. Whisk in ginger, garlic, onion, honey, sugar, salt, vinegar, black pepper, and red pepper flakes and cook, stirring occasionally, until flavors have come together and sauce is very fragrant, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.

MANGO-GINGER SAUCE

Steps:

• Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)