2    Mangoes, peeled & chopped
1    Scotch bonnet chili pepper
1 tb Rum, dark
1 ts Jamaican hot sauce
2    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.