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.