2 Mangoes, peeled & chopped
1 Scotch bonnet chili pepper
1 tbsp Rum, dark
1 tsp Jamaican hot sauce
2 Garlic cloves, minced
1 tbsp Ginger, grated
1/4 cup Coconut flakes
1/2 tsp Coriander seeds, ground
1/4 tsp Cumin, ground
1/2 cup Coconut milk
1/4 cup Lime juice, fresh
2 tbsp Cilantro leaves, chopped
|
|
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.
|
|
