Yellow Hell (Mango Marinade)
Yield
2 cupsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mangos
peeled and chopped |
|
| 1 | each |
scotch bonnet chile peppers
|
* |
| 1 | tablespoon |
rum
dark |
|
| 1 | teaspoon |
red hot pepper sauce
jamaican |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
ginger
grated |
|
| ¼ | cup |
coconut, shredded (desiccated)
|
*
|
| ½ | teaspoon |
coriander seeds
ground |
|
| ¼ | teaspoon |
cumin
ground |
|
| ½ | cup |
coconut milk
|
|
| ¼ | cup |
lime juice
fresh |
|
| 2 | tablespoons |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mangos
peeled and chopped |
|
| 1 | each |
scotch bonnet chile peppers
|
* |
| 15 | ml |
rum
dark |
|
| 5 | ml |
red hot pepper sauce
jamaican |
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
ginger
grated |
|
| 59 | ml |
coconut, shredded (desiccated)
|
*
|
| 2.5 | ml |
coriander seeds
ground |
|
| 1.3 | ml |
cumin
ground |
|
| 118 | ml |
coconut milk
|
|
| 59 | ml |
lime juice
fresh |
|
| 3E+1 | ml |
cilantro
|
|
Directions
Purée the mango, chili pepper, rum, and the hot sauce in a blender or food processor.
Combine the mango purée 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.
Serve.
