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Author Notes: This week my CSA box included tangerines, Keitt mangoes, lime and cilantro. These ingredients inspired me to make my version of a mojo - a spicy, sweet, garlicky sauce that often includes citrus and cumin widespread throughout the Canary Islands, Cuba and the Caribbean. Delicious with just about any grilled meat, it can also be used as a marinade, on eggs, on rice, with chips and grilled or roasted veggies. It is shown above with a lamb slider. —gingerroot
- 1 large firm, ripe mango - about 1 generous cup (I used a Keitt which is green when ripe but any sweet variety can be used)
- 2 large garlic cloves, peeled and smashed with the flat side of a large knife
- 1 teaspoon cumin seeds, toasted
- 1 small moderately hot chile pepper, seeded and chopped (I used a red Hawaiian chili pepper but a serrano could be substituted)
- 1/4 cup tangerine juice (I used 1 medium sized tangerine)
- 3 teaspoons lime juice
- 1/4 cup cilantro, stems finely chopped and leaves roughly chopped
- 1/2 cup black beans, rinsed and drained if from a can
- sea salt to taste
- Using a sharp knife, slice mango lengthwise from top to bottom as close to the oblong flat pit (without cutting the pit itself) as possible. Repeat on the other side so you have two meaty halves and the center of the fruit containing the pit (with minimal mango flesh). Score the flesh of the halves lengthwise and crosswise (without cutting through the skin). You should now be able to easily peel out the flesh or cut out with a sharp knife. Transfer mango, garlic, toasted cumin seeds, chopped chile and citrus juices to a blender. Puree to combine.
- Add salt to taste. Pulse to combine.
- Transfer mojo to a small serving bowl. Fold in cilantro and black beans. Enjoy with grilled meats, sausages, with chips, on eggs, on rice - on just about anything.
- This recipe was entered in the contest for Your Best Condiment