This marinade can be used as a dipping sauce for grilled shrimp.
Marinating times: Shrimp (2 to 3 hours); chicken breasts (4 to 6 hours); pork (6 to 8 hours)
Yeilds about 2.5 cups
3 cups ripe mangoes, peeled and chopped OR 2 bags frozen mango, thawed
2 whole habanero pepper, washed
2 tablespoon dark rum
2 teaspoon jamaican hot sauce (Pick-a-Peppa, Belinda's, or tabasco(I recommend Habanero Sherry Sauce)
4 garlic cloves, minced
2 tablespoon fresh ginger root, grated
1/2 cup dry unsweetened flaked coconut
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup coconut milk, canned
1/2 cup lime juice (fresh preferred) - 1 lime juiced
2 tablespoons fresh cilantro leaves, chopped
Puree the mango, chile pepper, rum, and hot sauce in a blender or food processor. Combine the mango puree with the garlic, ginger, coconut, coriander, and cumin in a heavy non-reactive pot and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes; remove from heat and cool.
Stir in the coconut milk, lime juice, and cilantro.
Add meat and marinate.