Mango-Hababero Mojo


2 ripe peeled mangoes -- pitted, rough chop 
1/2 cup chardonnay wine 
2 tbsp fresh orange juice 
1/2 habanero or Scotch bonnet chile -- seeded, fine minced 

In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a
medium-fine mesh strainer and stir in the habanero. Keep refrigerated (no more than two
to three days) until needed and then serve warm. Do not keep the sauce warm for long.
The flavor of the mangoes diminishes. 

Makes about 2 cups 

From: "Today's Paper"
Posted By: Chateau Stripmine, chateaustripmin@mcn.net
Post Date: Wed, 19 Nov 1997