Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
Combine grated ginger and rice vinegar in a small nonreactive bowl. Set aside. Puree mangos in blender until smooth. Add remaining ingredients (ginger-vinegar mixture last) to blender container. Puree until smooth. Serve at room temperature as a garnish ro dipping sauce for Hot Grilled Shrimp. Refrigerate leftover sauce up to 2 days. Recipe by: Chile Pepper Magazine Posted to recipelu-digest by Terry Pogue on Feb 26, 1998
