Norman's Mango-Habanero Mojo

Source: Executive Chef Norman Van Aken, Normans, Coral Gables, Florida

Yield: 2 cups

2 ripe mangos, peeled pitted, chopped
1/2 cup dry white wine
2 tablespoons fresh orange juice
1/2 habanero or Scotch bonnet chile, seeded, finely minced

In blender, purée mangos with wine and orange juice until smooth. Push through fine mesh strainer; stir in habanero.

Serve with seasoned pan seared or grilled fish.

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