| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy | Jamaican | Appetizers, Side dish, Fruits | 2 | Cups |
INGREDIENTS
| 2 | Mangoes, peeled & chopped | |
| 1 | Scotch bonnet chili pepper | |
| 1 | tb | Rum, dark |
| 1 | ts | Jamaican hot sauce |
| 2 | Garlic cloves, minced | |
| 1 | tb | Ginger, grated |
| 1/4 | c | Coconut flakes |
| 1/2 | ts | Coriander seeds, ground |
| 1/4 | ts | Cumin, ground |
| 1/2 | c | Coconut milk |
| 1/4 | c | Lime juice, fresh |
| 2 | tb | 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.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”