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Cuban Mango Mojo recipe

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

Use this sauce for Oysters Cuba Libre or on any grilled or sautéed fish.

2 cups mango puree (either fresh in season or from
frozen pulp, available at most supermarkets)
1/2 cup fresh lime juice
1/2 cup orange juice
1 red onion, diced
1/4 cup garlic, chopped
1/4 cup ginger, chopped
1 tbsp. sugar
1 bunch cilantro, minced
2 cups light olive oil
Salt and pepper to taste


1. Place mango puree in stainless steel bowl. Add red onions.
2. Mix in lime juice, orange juice, ginger and sugar.
3. Lightly simmer garlic in olive oil for 5-6 minutes.
4. Add to mango mixture and blend well.
5. Add minced cilantro.
6. Season to taste

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