Yellow Hell (Mango Marinade)

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

Directions
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.

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