| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 2 |
|
Ripe peeled mangoes, pitted |
|
|
rough chop |
| 1/2 |
c |
Chardonnay wine |
| 2 |
T |
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" <chateaustripmin@mcn.net> on Nov
19, 1997
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