Begin by peeling and pitting the mangoes.

In a medium saucepan, combine the prepared mangoes, ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and cayenne pepper.

Place the saucepan over medium heat and bring the mixture to a simmer.

Stir the sauce occasionally for about 15 minutes.

Once thickened, remove the saucepan from heat.

Blend the sauce using a blender or immersion blender until smooth.

If the sauce is too thick, add a splash of water to reach desired consistency.

Allow the sauce to cool completely before transferring it to a storage container.

Store the sauce in the refrigerator for up to two weeks.