"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mango Mojo Marinade Recipe

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This recipe for Mango Mojo Marinade, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa Alvarez, Basic Science Immunology
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Quart
3 tablespoons Olive oil
1 large Onion, diced
2 cloves Garlic, minced
1tablespoon Cumin
1 teaspoon Oregano
1 tablespoon Salt
1 teaspoon Freshly ground black pepper
2 cups Orange juice
1 cup White wine
1/4 cup Lime juice
1 large Ripe mango, pitted and diced

Directions:
Directions:
To Prepare the Mojo: In a medium sauce pot, warm the olive oil and cook the onions until soft. Add the garlic stirring well for another minute. Add the cumin, oregano, salt and pepper cooking for another 2 minutes. Moisten the mixture with the orange juice, white wine and lime juice. Stir in the mango and bring to a simmer. Cook for 15-20 minutes on medium heat. Remove from the heat and puree with a small immersion blender. Pour into glass jars and seal. This can keep for several weeks in the refrigerator.

Recipe from: Chef Allanís restaurant, Aventura, Florida

Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
A mojo (mo-ho) is a pungent Cuban marinating sauce. I suggest marinating in a mojo for at least 30 minutes to allow the flavors to penetrate. Because I use ripe mango, it's natural sweetness will glaze and brown what ever you roast. The mojo is great for pork and shrimp.

 

 

 

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