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Norman's Mango-Habanero Mojo


  • 2 ripe mangos, peeled pitted, chopped
  • 1/2 cup dry white wine
  • 2 tablespoons fresh orange juice
  • 1/2 habanero or Scotch bonnet chile, seeded, finely minced


  1. In blender, puree mangos with wine and orange juice until smooth. Push through fine mesh strainer; stir in habanero.
  2. Serve with seasoned pan seared or grilled fish.

Yield: 2 cups

Source: Executive Chef Norman Van Aken, Normans, Coral Gables, Florida

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