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| 2 | Ripe mangoes; peeled, pitted, and roughly chopped |
| 1/2 Tasse | Chardonnay wine |
| 2 Esslöffel | orange juice fresh |
| 1/2 | Habanero or Scotch bonnet chile; seeded and finely minced |
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You can use pineapples if you can't find mangoes.
In a blender, pur?e the mangoes, wine, and orange juice until smooth. Strain through a medium-fine-mesh strainer and stir in the habanero. Keep refrigerated until needed and then serve warm.
This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile-a little at a time-until hot enough.
Yields: about 2 cups
Mc formatted & Busted by Barb at Possum Kingdom on 3/17/98
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