Recipe - Mango-Habanero Mojo

2 Ripe mangoes; peeled,
pitted, and roughly chopped
One half cup Chardonnay wine
2 tablespoon Fresh orange juice
One half Habanero or Scotch bonnet
chile; seeded and finely
minced

You can use pineapples if you can't find mangoes.

In a blender, pur‚e the mangoes, wine, and orange juice until smooth.
Strain through a mediumfinemesh strainer and stir in the habanero. Keep
refrigerated until needed and then serve warm.

Note: Store this mojo in the refrigerator for no longer than 2 or 3 days.
This sauce tastes best if not kept warm too long; the sweet topical flavor
of the mango diminishes if it is overcooked. If you prefer a spicier sauce,
add more minced chilea little at a timeuntil hot enough.

Yields: about 2 cups

MC formatted & Busted by Barb at Possum Kingdom on 3/17/98

NOTES : Air date 3/4/98

Recipe by: Norman Van Aken

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 17,
1998