Combine mango with 3/4 cup water,
Put the mango nectar in a large pan and add the amount of habanero sauce you want. mix it up. should be a nice bright orange. put it on medium heat and let it simmer, stir intermittently and reduce to about 1/4 cup volume. Add corn syrup, cayenne sauce and melted butter. Mix.
Cook the chicken however you want.
Toss the wings/chicken in your sauce.
In a medium sauce pan, reduce nectar on high heat to about 1/3 cup.
Turn heat to low and add Tabasco sauce, corn syrup and habanero sauce.
Mix in garlic and cook on low for 10 minutes stirring occasionally.
Pour over chicken wings and mix.
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.
For the Mango-Rum Sauce:
In a 1-quart
Combine all ingredients for Mango Chutney Sauce in a a mixing bowl
lender, combine all the dipping sauce ingredients except the basil and
et aside.
Place all Mango Rum Sauce ingredients in a blender
br>Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar
remove the stem from the habanero and toss into the food
he onion, mangoes, peach, honey, habanero peppers, and mustard in a
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
arge platter.
Prepare the habanero sauce while the meat is cooking
op and cover with achiote sauce. Cover baking dish with aluminum
nions are translucent. Add the mango, tomatoes, vinegar, chili, sugar, allspice
prepare the sauce: In a food processor puree the mango. Combine the
inegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for
Combine first 6 ingredients in a small saucepan on low-medium heat.
Stir often, until sugar dissolves.
Add habanero sauce if using.
Serve!
ranslucent. Add the wine and mango. Saute for 20 seconds. Add
he mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper