Yield: 4 Servings
|2 \N||Ripe mangoes; peeled, pitted, and roughly chopped|
|½ cup||Chardonnay wine|
|2 tablespoons||Fresh orange juice|
|½ \N||Habanero or Scotch bonnet chile; seeded and finely minced|
You can use pineapples if you can't find mangoes.
In a blender, pure the mangoes, wine, and orange juice until smooth.
Strain through a medium-fine-mesh strainer and stir in the habanero. Keep refrigerated until needed and then serve warm.
Note: Store this mojo in the refrigerator for no longer than 2 or 3 days.
This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile-a little at a time-until hot enough.
Yields: about 2 cups
MC formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : Air date ¾/98
Recipe by: Norman Van Aken
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 17, 1998