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Author Notes: Now that warm weather grilling season is here, mangoes are a kitchen staple. Their tropical perfume, coupled with the heat of ginger, jalapeno - or scotch bonnet peppers - works magic in salsas, sauces and marinades to compliment the smoky flavors of grilled chicken, fish, seafood, and meats.
This recipe is the essence of a salsa ... pureed. For simplicity sake, I’ve cut the recipe to 5 ingredients, with plenty of flavoring provided by the ginger and jalapeno. For variations, add options: red onion, fresh oregano, mint or cilantro, red chiles, white wine or vinegar, sugar -- all or any according to taste. - Vivian Henoch
Makes about a cup
- 1 mango, juiced (or cubed for a thicker consistency)
- 1 lime, juiced
- 1 tablespoon coconut oil
- 1 tablespoon jalapeno pepper, seeded and deveined
- 1 tablespoon minced ginger
- Place all the ingredients into a blender or food processor and blend until smooth
- This recipe was entered in the contest for Your Best Mangoes
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