4 c  Mango slices
1    In piece ginger root,
Peeled
2    Cloves garlic
1 tb Dry mustard
1/2 c  Soy sauce
1/4 c  Whiskey or orange juice
1/4 c  Olive oil
1/4 c  Brown sugar

In a food processor fitted with the metal blade, place the mango
slices and process to puree (makes 2 cups puree). (I would also
strain it.) Then add ginger root and garlic. Process until coarsely
chopped. Dissolve mustard in soy sauce. Add this mixture along with
the remaining ingredients to the work bowl. Process 2 minutes.
Refrigerate up to 1 week. Servings: Makes about 3-1/2 cups. Good on
chicken, ribs, as grilling or dipping sauce.