Mango Barbeque Sauce

Makes about 3 cups 

This sweet and spicy sauce is sure to be a delicious addition to your next barbecue or cocktail event! So versatile, it can be used as a marinade for grilled chicken or vegetables, served as a great dipping sauce with fresh shrimp, or slather it on your burgers for extra mango goodness. The slight hint of the Veg-licious camelina oil is the perfect finishing touch to your palette!


1/2 cup minced yellow onion
2 garlic cloves, minced
1 tsp freshly grated ginger 
2 cups chopped mango (about 3 mangos)
1 cup chopped tomatoes 
1/3 cup honey 
3 tbsp Veg-licious Camelina 
1/3 cup cider vinegar 
2 tbsp fresh lime juice 
1 tbsp worcestershire sauce
1 tbsp dijon mustard 
1 1/2 tsp diced chipotle chili pepper in adobo sauce 
1 tsp salt 
1/2 freshly ground black pepper 


  1. In a large saucepan, heat Veg-licious Camelina Oil over medium heat
  2. Add onion and cook, stirring often, until soft, about 5 minutes
  3. Stir in remaining ingredients and bring to a boil
  4. Reduce heat to low and simmer until mangos are very soft, about 30 minutes
  5. Puree sauce in a blender or with an immersion blender until smooth

Season to taste with additional salt and pepper. Let barbeque sauce cool to room temperature before transferring to an airtight container or mason jar. Store in the refrigerator for up to one month.