Brie and Brisket Tacos with Mango Barbecue Sauce

I saw this recipe sometime back and it initiated a drool fest. I can’t usually make mango dishes because Matt is allergic to many raw fruits – mangoes, avocados, pears, apples . . . basically, lots of stone fruits. However, if you take those raw fruits and cook them he’s not allergic to them anymore. We’ve done some research on it and basically it’s an enzyme in the fruit he’s allergic to that gets cooked out. Because of this I rarely get to eat avocado and I rarely get to eat mango. When I saw this recipe I was so happy because the mango was cooked!

If you read this, will you share recipes with me that you’ve enjoyed that have included cooked mango and avocado? I know of dishes for the pear and apple, but the mango and avocado are much desired in my diet but also avoided.

Anyway, this mango barbecue sauce did not cause an allergic reaction in him! The brisket was absolutely delicious. The brie on the taco was so fancy and tasty.

Brie and Brisket Tacos with Mango Barbecue Sauce


3 lb brisket
ground black pepper
garlic powder
ground chili powder
20 oz Dr. Pepper

MANGO CHUTNEY (needed for sauce) 
1 tbsp olive oil
1/3 cup yellow onion, diced
1/4 jalapeno, minced
3 cl0ves garlic, minced
3 tbsp cider vinegar
juice from 1 lemon
1 tsp Worcestershire sauce
2 tbsp brown sugar
pinch of ginger
pinch of curry powder
1 mango, peeled and cut into 1/2-inch cubes
1/4 cup raisins
1 cup water

1 1/2 tbsp olive oil
1 medium onion, diced
1/2 cup ketchup
2 tbsp lemon juice
1 1/2 tbsp Worcestershire sauce
1 1/2 tsp mustard
1/4 cup of mango chutney

8 taco shells
8 oz brie, thinly sliced



1. To make the brisket, rub the meat with salt, pepper, garlic powder, and chili powder. Place in the slow cooker and pour the Dr. Pepper over the top. Set on low and cook for 8 hours.

2. Once done, remove from the slow cooker and let sit for 10 minutes. Slice the brisket against the grain.


1. Heat the olive oil in a saucepan. Add the onions and saute until translucent. Add the jalapeno and garlic an cook for 1 more minute.

2. Whisk together the vinegar, lemon, Worcestershire sauce, brown sugar, ginger, and curry powder.

3. Add to the onions. Add mango, raisins, and water. Bring to a boil and then reduce to medium-low. Cover and simmer for 20 minutes.

4. Using a spoon smash the mangoes. Cook uncovered until the liquid has reduced.


1. Heat the olive oil in a saucepan. Saute the onions for 5 minutes.

2. Stir in the remaining ingredients and cook for 5 minutes.

3. Pour into a food processor and pulse until well combined.


1. Put meat in each of the taco shells. Top with barbecue sauce and cheese.

* serves 8, but with extra meat left over
* Shared with F.O.T.M.C. at La Cocina de Leslie and Simply Delish at KB and Whitesnakes Home

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