Recipe - Mango-Hababero Mojo

2 Ripe peeled mangoes; pitted,
rough chop
One half cup Chardonnay wine
2 tablespoon Fresh orange juice
One half Habanero or Scotch bonnet
chile, seeded, fine minced

In a blender, puree the mangoes, wine and orange juice until smooth. Strain
through a mediumfine mesh strainer and stir in the habanero. Keep
refrigerated (no more than two to three days) until needed and then serve
warm. Do not keep the sauce warm for long. The flavor of the mangoes
diminishes.

Makes about 2 cups
Posted to CHILEHEADS DIGEST V4 #206 by "Chateau Stripmine"
chateaustripmin@mcn.net on Nov 19, 1997