Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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 non-reactive 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. Source: "Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.