Recipe - Mango-Ginger Sauce (For Shrimp)

2 teaspoon Ginger; grated
2 tablespoon Rice vinegar
3 Whole mangos; ripe
3 tablespoon Tabasco Habenero Hot Pepper
Sauce
2 lg Garlic cloves; chopped
3 tablespoon Olive oil
One fourth cup Orange juice

Combine grated ginger and rice vinegar in a small nonreactive bowl. Set
aside. Puree mangos in blender until smooth. Add remaining ingredients
(gingervinegar mixture last) to blender container. Puree until smooth.
Serve at room temperature as a garnish ro dipping sauce for Hot Grilled
Shrimp. Refrigerate leftover sauce up to 2 days.

Recipe by: Chile Pepper Magazine

Posted to recipeludigest by Terry Pogue tpogue@idsonline.com on Feb 26,
1998