Prep 0 mins
Cook 20 mins
Mango with a kick
- 2 mangoes, peeled & chopped
- 1 scotch bonnet pepper
- 1 tablespoon dark rum
- 1 teaspoon jamaican hot sauce
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1⁄4 cup coconut flakes
- 1⁄2 teaspoon coriander seed, ground
- 1⁄4 teaspoon cumin, ground
- 1⁄2 cup coconut milk
- 1⁄4 cup lime juice, fresh
- 2 tablespoons cilantro leaves, chopped
- Puree the mango, chili pepper, rum, and the hot sauce in a blender or food processor.
- Combine the mango puree 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.
This is great! I'd give it 4.5, if I could. I used 6 chicken thighs, 1/4c unsweetened coconut flakes, 1/2 Jamaica pepper, and I didn't have any cilantro. I salted the thighs before adding to the marinade (which was very thick and needed a few splashes of water while in the blender). It marinated 3 hours in the fridge and I baked it @ 375 degrees (and later @ 425, to add color). This is great! Next time, I'll use a whole pepper (I reduced the amount because "hell" scared me a bit.) as the heat was barely detectable. I baked this in two batches (3 thighs w/ extra sauce, 3 thighs pulled straight out the marinade). The marinade is so thick that you don't really need to bake it in the marinade, but I think it's better to have a thick cooked sauce with the chicken than to bake w/o extra marinade. This is a great way to use too soft to eat mango and I'll definitely be making this again! Also, using sweetened coconut flakes, or adding some sugar may be an added bonus to the flavors.
Was tasting this all along the way while making it. Was very nice up until adding the cilantro. That add made a dramatic change, and for the worse (to me anyway). I am VERY tempted to try fresh mint instead of cilantro next time. Experimenting is worth the effort, because the rest is so good.