Peel and dice the ripe mango into roughly 1/2-inch cubes. Measure out 1 cup of cubes (about 1 medium mango). If mango is very soft, scoop flesh and roughly mash with a fork before the next step.

Cook aromatics

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Simmer mango

Add the mango cubes to the saucepan with the garlic. Cook 2–3 minutes, stirring, until mango starts to soften and release juices.

Add remaining wet ingredients

Stir in 1 cup prepared yellow mustard, 1 cup honey, 2 tablespoons apple cider vinegar, 1 tablespoon ketchup, 1 teaspoon soy sauce, and 1 teaspoon Worcestershire sauce. Bring to a gentle simmer over medium-low heat.

Season and thicken

Add 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes (if using). Stir well and simmer gently for 6–8 minutes, stirring occasionally, until sauce slightly thickens and flavors meld.

Adjust texture and acid

Add 1 tablespoon fresh lime juice. If the sauce is too thick for brushing, stir in up to 2 tablespoons of water, 1 tablespoon at a time, to reach desired consistency.

Blend until smooth

Remove the saucepan from heat and let the mixture cool 3–5 minutes. Transfer to a blender or use an immersion blender and puree until smooth. Taste and adjust salt, honey (for sweetness), or vinegar (for brightness) as needed.

Final simmer (optional)

Return the blended sauce to the saucepan and simmer very gently 2–3 minutes to integrate flavors and remove raw blender edge. Stir frequently to prevent sticking.

Cool and store

Cool to room temperature, then transfer to a clean jar. Refrigerate up to 2 weeks. Rewarm gently before using as a glaze; stir well before serving.

Usage notes: Brush onto grilled chicken, pork, or tofu in the last 5–10 minutes of cooking to avoid burning the sugars. Use as a dipping sauce, sandwich spread, or mixed with mayo for a creamy slaw dressing.