Hot Mango Sauce
1 mango
1 scotch bonnet pepper, seeds and ribs removed
1/2 cup chicken broth, either homemade or low-sodium canned
1/4 tsp. ginger root, grated
1/2 tbsp. honey
salt and freshly ground pepper to taste
Cut the mango on both sides of the pit. Reserve a few slices for decoration.
Scoop out all the rest of the flesh and purée in a blender or food processor
fitted with the steel blade. Add the scotch bonnet pepper, chicken broth, ginger
root and honey. Blend until smooth. Pour the mixture into a medium-size saucepan
and heat on medium-low for about 8 minutes. Season with salt and pepper and
serve hot over the grilled fish. Serves 4.