Spicy Mango and Mint Sauce

Summer/Fall 2006

  • 2 mangoes - peeled and diced (about 2 cups)
  • Pinch of salt
  • 4 tablespoons corn oil
  • 1/2 scotch bonnet pepper, de-seeded (substitute: 1/2 teaspoon dried chili flakes)


Saute diced fresh mango with a pinch of salt in a saucepan thinly coated in corn oil. Cook on low heat for 8 to 10 minutes. Puree mango in a blender then pass through a strainer before adding finely chopped scotch bonnet pepper (can be substitute with dried chili flakes) and julienne of mint. (Skip the mint, if you prefer)

-By Martin Maginley

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com