Ingredients
- 2 mangoes
- 2 garlic (cloves)
- 1 scotch bonnet chili pepper
- 120 ml coconut milk
- 60 ml lime juice
- 20 gr coconut flakes
- 16 gr rum
- 16 gr ginger
- 5 ml jamaican sauce (hot)
- 2 gr cilantro leaves
- 1 gr coriander seeds
- 1 gr cumin
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.
