Yield: 6 servings
|1 \N||Mango, Ripe 12 Ounces|
|2 tablespoons||Peanut Oil|
|1½ teaspoon||Curry Powder|
|2 tablespoons||Mint Leaves, Fresh|
|½ cup||Chicken Broth|
|2½ tablespoon||Lime Juice, Fresh|
Pare mango, cut flesh from pit, and place in blender. Heat oil in small skillet over medium heat. Add curry powder, stir until blended and remove from heat. Add curry mixture and mint to mango. With blender running, pour in broth. Remove to bowl, add lime juice and salt to taste and stir vigorously. Serve warm or at room temperature with grilled shrimp or chicken breasts. From: Syd's Cookbook.