2 Mangoes -- peeled and chopped
(yellow-skin, about 1 1/2 cups)
1 Scotch bonnet chili pepper
1 tablespoon Rum -- dark
1 teaspoon Jamaican hot sauce -- (Pick-a- peppa,
Belinda's, or Tabasco
2 Garlic cloves -- minced or pressed
1 tablespoon Ginger root -- grated fresh
1/4 cup Coconut flakes -- dry and unsweetened
1/2 teaspoon Coriander seeds -- ground
1/4 teaspoon Cumin -- ground
1/2 cup Coconut milk -- canned
1/4 cup Lime juice -- fresh
2 tablespoons Cilantro leaves -- chopped freshEdit
Puree the mango, chili pepper, rum, and the hot sauce in a blender or food processor. Combine the mango puree with the garlic, ginger, coconut, coriander, and cumin in a heavy nonreactive pot and bring to a boil. reduce the heat and simmer for about 20 minutes. Remove from the heat and cool. Stir in the coconut milk, lime juice, and cilantro.
Adapted from recipe source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.