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Mango Barbecue Sauce

by Lee Watson from Peace and Parsnips

This vegan mango barbecue sauce recipe from Peace and Parsnips is simple to throw together and is bursting with flavours that pack a punch. It's great for a summer barbecue, but it's so versatile you'll be using it all year long.

From the book


Sticky, fragrant and unctious, like the finest barbecue sauces. The addition of fresh mango really ups the ante on this one. This sauce will cling lovingly to tofu, seitan or tempeh when stir-fried and is a wonder with barbecued food. This tangy tastebud-tantalizer will just get thicker and stickier the longer it is cooked.

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½ tbsp vegetable oil
1 small onion, finely diced
2 garlic cloves, peeled and crushed
1cm fresh ginger, grated
½ tsp ground coriander
½ tsp smoked paprika
100ml vegetable stock
1 star anise
1 large fragrant mango, peeled and chopped into chunks
1½ tbsp tamari
1½ tbsp tomato purée
1½ tbsp light molasses or maple syrup
Zest of 1 lime

Essential kit

You will need: a food processor or a stick blender.


Put the oil into a small pan on a medium heat and fry the onion for 10–12 minutes, until well caramelized. Add the garlic and ginger, cook for 2 minutes more, then add the coriander, paprika and stock and stir. Now add the star anise, mango, tamari, tomato purée and molasses. Bring to the boil and cover, then lower the heat and cook for 10 minutes, stir, cook for 10 minutes, stir, 10 minutes more, stir. It gets nice and sticky. Taste for sweetness and saltiness – there should be a nice balance of the two.

Allow the sauce to cool slightly and remove the star anise. Place in the small bowl of a food processor (or use a stick blender) and pulse a few times, allowing for some nice chunks of mango. Stir in the lime zest.


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From the book: Peace and Parsnips

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