Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Mango slices |
| 1 | In piece ginger root, |
| Peeled | |
| 2 | Cloves garlic |
| 1 tablespoon | Dry mustard |
| ½ cup | Soy sauce |
| ¼ cup | Whiskey or orange juice |
| ¼ cup | Olive oil |
| ¼ cup | Brown sugar |
In a food processor fitted with the metal blade, place the mango slices and process to puree (makes 2 cups puree). (I would also strain it.) Then add ginger root and garlic. Process until coarsely chopped. Dissolve mustard in soy sauce. Add this mixture along with the remaining ingredients to the work bowl. Process 2 minutes.
Refrigerate up to 1 week. Servings: Makes about 3-½ cups. Good on chicken, ribs, as grilling or dipping sauce.
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