Yield: 2 cups
Ripe mangoes, peeled pitted, chopped, 2
Dry white wine, 1/2 cup
Fresh orange juice, 2 Tbsp.
Habanero or Scotch bonnet chile,
seeded, finely minced, 1/2
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Method:
- In blender, purée mangoes with wine and orange juice until smooth. Push through fine mesh strainer; stir in habanero. Serve with seasoned pan seared or grilled fish.