Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 large tomatoes
- 1 medium onion, unpeeled
- 1 or more ripe mangos, depending on size, peeled and diced
- 2 chiles chipotle in adobo (stewed, canned), drained
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1/2 tsp. salt
- =
Directions
Broil or grill tomatoes and onion, charring all sides until soft, (about 35 minutes for onion, 25 minutes for tomato). Allow to cool, then peel onion and chop with tomato. Place all ingredients in a saucepan and simmer for 30 minutes. Remove from saucepan into a blender and puree. Marinate meats or poultry in BBQ sauce. Place meat on grill and cook until done, basting periodically with sauce. The chiles chipotle give the smoky flavor desired. Serve hot as a side dish for guests to use as needed.