directions
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1
Place the mango, chili and rum in the food processor and puree
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2
Combine mango puree with garlic, ginger, coriander and cumin in a medium saucepan
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3
Bring to a boil, reduce the heat and simmer for 20 minutes
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4
Remove from heat and cool
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5
Stir in the coconut milk, lime juice and cilantro. Yield: 2-1/2 cups SUGGESTED USE: The Scotch bonnet or habenero are super hot chilies
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6
Use caution when handling them by covering your hands with plastic gloves
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7
This marinade works well on shrimp (2 hours), boneless chicken breasts (4 to 6 hours), chicken pieces (3 to 4 hours) or pork chops or pork tenderloin (6 hours).
Caribbean Mango Marinade
ingredients
- 2 ripe mangoes, peeled and chopped (about 1-1/2 cups)
- 1 whole Scotch bonnet or habenero chili
- 1 tablespoon dark rum
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/2 cup canned coconut milk
- 1/4 cup fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon salt