Add a tropical twist to your next backyard barbecue with this sweet, sticky, mango sauce. During the peak of the season I can’t get enough of mangoes, and this recipe was born of having a glut on hand. Their sugary sweetness plays so well with ripe tomatoes, and is such a great addition to this barbecue sauce.
You might try my parmesan roasted potatoes as an accompaniment to these sandwiches, or one of my green salads, such as the Hearts of Palm, Avocado & Pomegranate Salad.
Pulled Chicken Sandwiches with Mango Barbecue Sauce
- 1 large ripe mango peeled and cubed
- 2-3 medium ripe tomatoes about 1 pound, seeded and chopped
- 2 tablespoons extra virgin olive oil
- 1 small red onion chopped
- 4 cloves garlic chopped
- 2 teaspoon cumin
- ½ teaspoon cinnamon
- 1 tablespoon dijon mustard
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground chipotle powder
- ¼ cup cider vinegar
- 2 teaspoons kosher salt
- freshly ground black pepper
- 1/3 cup pure maple syrup or substitute brown sugar
- 1 ½ pounds boneless skinless chicken breasts
Buns for serving
- 1 cup shredded cabbage for serving
- pickled jalapenos for serving
- In a medium saucepan, warm the olive oil. Add the onion and cook for 12-15 minutes until very soft. Stir in the garlic and spices and cook one more minute, then add the tomatoes, cider vinegar, mango and maple syrup. Bring to a simmer and cook over low heat for 20 minutes.
- Transfer sauce to a blender. You can let the sauce cool slightly before blending, or be very careful as hot liquids can explode in the blender. Once you have a nice thick puree, return to the pan and add the chicken breasts. Cook in the sauce for 15 minutes, turning once or twice, until cooked through. Remove the chicken from the sauce and when cool enough to handle, shred it and return it to the sauce. Check the seasoning and add more salt and pepper if needed. Let it cook another 5-10 minutes, stirring to prevent sticking.
- Serve the pulled barbecue chicken on the buns with some shredded cabbage and the jalapenos.