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Ingredients Jump to Instructions ↓

  1. 2 Mangoes - peeled and chopped (yellow-skin, about 1 1/2 cups)

  2. 1 Scotch bonnet chili pepper

  3. 1 tablespoon 15ml Rum - dark

  4. 1 teaspoon 5ml Jamaican hot sauce - (Pick-A- Peppa, Belinda's, or Tabasco)

  5. 2 Garlic cloves - minced or pressed

  6. 1 tablespoon 15ml Ginger root - grated fresh

  7. 1/4 cup 23g / 0.8oz Coconut flakes - dry and unsweetened

  8. 1/2 teaspoon 2 1/2ml Coriander seeds - ground

  9. 1/4 teaspoon 1 1/3ml Cumin - ground

  10. 1/2 cup 118ml Coconut milk - canned

  11. 1/4 cup 59ml Lime juice - fresh

  12. 2 tablespoons 30ml Cilantro leaves - chopped fresh

Instructions Jump to Ingredients ↑

  1. 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 non-reactive 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.

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