Ingredients Edit

Directions Edit

  1. In a blender, puree the mangoes, wine, and orange juice until smooth.
  2. Strain through a medium-fine-mesh strainer and stir in the habanero.
  3. Keep refrigerated until needed and then serve warm.
  4. Note: store this mojo in the refrigerator for no longer than 2 or 3 days.
  5. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked.
  6. If you prefer a spicier sauce, add more minced chile a little at a time until hot enough.

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