What do you do with a couple of mangoes, some fresh velvet apricots, a small can of pineapple juice, and a chunk of fresh ginger? You make a grilling sauce, of course. I had a tropical fruit tart in mind when I bought the fruit, but just didn’t get around to making it. I planned to grill chicken thighs for dinner but wanted something beyond barbecue sauce. A little bit of this and a little bit of that, and 45 minutes later I had a sweet and spicy grilling sauce for the chicken. I mistakenly thought that a Serrano pepper was milder than a jalapeño, so I threw caution to the wind and added the whole pepper. Whew. This sauce was spicy! Since Michael does not care for hot foods, I had to add a bit more sweet than I would have liked. But the result was outstanding. This sauce is good on grilled sausages, in this case chicken artichoke garlic sausages, and would make grilled peaches sing!
- 2 small mangoes (peeled and diced)
- 6-8 apricots (diced, skin left on, pits removed)
- 1 serrano chili (seeds and membrane removed)
- 1/2 - 1 tsp grated ginger depending on your taste
- 1 clove garlic
- Juice of 1 lime
- 3/4 cup brown sugar
- 1/3 cup white sugar
- 1 cup pineapple juice
- 2 TBS soy sauce
- 1/2 tsp salt
- 3 TBS coconut oil
- Add the diced mango, pitted apricots, chili, ginger and garlic to a food processor or blender. Pulse or blend on low until chunky but not pureed, unless you like your sauce smooth then go right ahead. Add the fruit to a medium saucepan and pour in the remaining ingredients. Stir to combine, then bring to a boil. Reduce the heat and simmer until thick. I let mine simmer on low for about 30 minutes. Taste during the cooking process and add additional sugar or lime juice as needed. Mine was sweet but still spicy from the pepper and tangy from the lime and pineapple juice.
- Pour into a container when cooled and store in the refrigerator.