Yellow Hell (Mango Marinade)
from the book Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables by Jim Tarantino

Use as a marinade for shrimp or chicken.

2 mangoes peeled and chopped (about 1 1/2 cups)
1 Scotch bonnet chili pepper
1 tablespoon dark rum
1 teaspoon Jamaican hot sauce (Pick-a- peppa, Belinda's, etc.)
2 garlic cloves minced
1 tablespoon ginger root, grated fresh
1/4 cup coconut flakes, dry
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

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 nonreactive 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.