| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | Ripe peeled mangoes; pitted, rough chop | |
| 1/2 | c | Chardonnay wine |
| 2 | tb | Fresh orange juice |
| 1/2 | Habanero or Scotch bonnet chile, seeded, fine minced |
INSTRUCTIONS
In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a medium-fine 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 CHILE-HEADS DIGEST V4 #206 by "Chateau Stripmine" <[email protected]> on Nov 19, 1997
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