Heat the oil in the pan, stir in the shallots, garlic, and cumin, and saute
for several minutes, until they are nicely sweated. Stir in the mango. Pour
in the chicken stock and bring to the boil; reduce heat, and simmer 20
minutes to blend the flavors and soften the peppers. Puree in the blender,
transfer to a bowl, season with lime juice and salt. This sauce may be made
well in advance. Refrigerate for a week in a screw-top jar or freeze.
Recipe by: Mansion at Turtle Creek/tpogue@idsonline.com
Posted to Bakery-Shoppe Digest V1 #246 by Robbyn Snider
<snider29@earthlink.net> on Sep 17, 1997
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