Categories: Appetizers, Side dish, Fruits 
      Yield: 2 cups 
  
      2 ea Mangoes, peeled & chopped 
      1 ea Scotch bonnet chili pepper 
      1 tb Rum, dark 
      1 ts Jamaican hot sauce 
      2 ea Garlic cloves, minced 
      1 tb Ginger, grated 
    1/4 c  Coconut flakes 
    1/2 ts Coriander seeds, ground 
    1/4 ts Cumin, ground 
    1/2 c  Coconut milk 
    1/4 c  Lime juice, fresh 
      2 tb 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.