Title: Yellow Hell (Mango Marinade)
Categories: Marinade Peppers
Yield: 2 Cups

2		Mangoes, peeled and chopped (yellow-skin, about 1 1/2 cups)
1		Scotch bonnet chili pepper
1	tb	Rum, dark
1	ts	Jamaican hot sauce (Pick-a- peppa, Belinda's, or Tabasco
2		Garlic cloves, minced or pressed
1	tb	Ginger root, grated fresh
1/4	c	Coconut flakes, dry and unsweetened
1/2	ts	Coriander seeds, ground
1/4	ts	Cumin, ground
1/2	c	Coconut milk, canned
1/4	c	Lime juice, fresh
2	tb	Cilantro leaves, chopped fresh

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.

Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.

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