To match California Sparkling wine...

Mango Goo
If you have shrimps on the Barbie, this will make them real dolls

Under Construction - Excuse our Chitchun, Still Testing

-  I n g r e d i e n t s  -

Mango - 1 medium+ or 2 small ripe or almost ripe mangoes
Brown Sugar - a quarter to a half cup depending on what will be basted
Chili Powder - one half to one teaspoon, I use 'Grandma's Hot Chili Powder'
Malibu Rum - 2 Tablespoons  -or-   Water and 1/4 tsp coconut extract               


-  T o o l s  -

A kitchen knife and flexible cutting board, a blender, measuring devices, and,
something on the barbeque.


-  T h e   B i g   P i c t u r e  -

Because Krassi is from Bulgaria, we always honor the countryside tradition there.
On Christmas Eve, everybody has a day of meatless meals, dinner is celebrated
with dolmas which are deliciously rice stuffed cabbage leaves.
Then the next morning, the fires are started, the huge pot of boiling water is in place,
and the pig meets its moment of fate.  This has two obvious advantages:
a family doesn't have to feed the pig during the second and hardest part of winter,
and the pig can feed the family.  So in our home we don't kill a pig,
but we do start the fire and roast something.  This year it was ribs.
And because the fire was already started, we thought we would use that
bag of frozen shrimp and BBQue them as the appetizer with sparkling wine.
Now, this recipe falls into the classification of a goo.
Goo is a very venerated name in our home, and only gets used for
something that can save a recipe, or marvelously transform leftovers.
So this goo can be used for anything that responds to tropical fruitiness and
can benefit by the addition of sweetness.  I wouldn't hesitate to use it on
soy sausage patties that are BBQed, or as a glaze for meatless loaf.
I also imagine that this could be frozen easily and then used
as a base for an intermezzo granite.  Use ginger-ale and
follow the recipe for Horseradish Granite.


-  G o o   P r e p   &   P o s i t i o n i n g  -

Peel the mango and put the slices in the blender.  Add the rum and/or just enough
water to get them to go around.  Add the brown sugar and chili powder to taste.
Don't hesitate to use some of your favorite hot sauce if you want more heat.
If you aren't going to use a fire to BBQ, then you might want to add a
little 'Liquid Smoke' flavoring.  Blend until everything is smooth.
If you are using shrimp, let them marinate.  Otherwise,
use it as a basting sauce toward the end of BBQing.



A Venerated Goo for You!                            
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