Peach mango barbecue sauce

Adam Liaw
Peach mango barbecue sauce.
Peach mango barbecue sauce. Photo: William Meppem

This peach-and-mango barbecue sauce has a delicious sweetness from the summer stone fruit. You'll be slathering it on anything from grilled chicken to snags in no time.


1 red onion, peeled and roughly chopped

5 garlic cloves, peeled

4 long red chillies,stems and seeds removed

1 red capsicum, seeds removed and cut into chunks

1 tomato, roughly chopped 

2 peaches, halved with stones removed

1 mango, seed and skin removed, flesh roughly chopped

2 tbsp olive oil

3 tbsp red wine vinegar

¼ cup tomato sauce

1 tsp Worcestershire sauce

2 tbsp soy sauce 

1 tbsp sugar

2 tsp salt

¼ tsp black pepper

2 bay leaves

1 tsp smoked paprika


1. Heat your oven to 200C fan-forced (220C conventional). Place the onion, garlic, chilli, capsicum, tomato and peaches on a lined baking tray and bake for 20 minutes. Allow to cool to room temperature. 

2. Transfer the roasted fruit and vegetables to a blender with the raw mango and add the remaining ingredients. Blend, then transfer to a small saucepan and bring to a simmer. Simmer for about 20 minutes until thick, then transfer to a bottle or jar and refrigerate until ready to use.

Adam's tip: Homemade gifts are a boon at holiday time, and a barbecue sauce is a perfect summer gift. If you like this sauce, maybe put it into mass production and make a big batch you can hand out to your nearest and dearest. 

Also try: Adam Liaw's summer lamb stew

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

Buy Now