Instructions: You can use pineapples if you cant find mangoes.

In a blender, puree the mangoes, wine, and orange juice until smooth.

Strain through a medium-fine-mesh strainer and stir in the habanero. Keep refrigerated until needed and then serve warm.

Note: Store this mojo in the refrigerator for no longer than 2 or 3 days.

This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile-a little at a time-until hot enough.

Yields: about 2 cups

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