| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy | Jamaican | Appetizers, Fruits, Side dish | 2 | Cups |
INGREDIENTS
| 2 | Mangoes, peeled & chopped | |
| 1 | Scotch bonnet chili pepper | |
| 1 | T | Rum, dark |
| 1 | t | Jamaican hot sauce |
| 2 | Garlic cloves, minced | |
| 1 | T | Ginger, grated |
| 1/4 | c | Coconut flakes |
| 1/2 | t | Coriander seeds, ground |
| 1/4 | t | Cumin, ground |
| 1/2 | c | Coconut milk |
| 1/4 | c | Lime juice, fresh |
| 2 | T | Cilantro leaves, chopped |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 128
Total Fat: 15.2g
Cholesterol: 0mg
Sodium: 42.4mg
Potassium: 257.5mg
Carbohydrates: 11.7g
Fiber: 1.6g
Sugar: 4.5g
Protein: 2g