Mango-ginger sauce (for shrimp)

Ingredients

Quantity		Ingredient
2	teaspoons	Ginger; grated
2	tablespoons	Rice vinegar
3		Whole mangos; ripe
3	tablespoons	Tabasco Habenero Hot Pepper Sauce
2	larges	Garlic cloves; chopped
3	tablespoons	Olive oil
¼	cup	Orange juice

Directions

Combine grated ginger and rice vinegar in a small nonreactive bowl. Set aside. Puree mangos in blender until smooth. Add remaining ingredients (ginger-vinegar mixture last) to blender container. Puree until smooth.

Serve at room temperature as a garnish ro dipping sauce for Hot Grilled Shrimp. Refrigerate leftover sauce up to 2 days.

Recipe by: Chile Pepper Magazine Posted to recipelu-digest by Terry Pogue <tpogue@...> on Feb 26, 1998

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