Mango, Scotch Bonnet, and Sesame Mojo

Metric version of recipe

Yields 2 cups

Ingredient Amount
Ripe mangoes, peeled and pitted 2 ea.
White wine, such as Chardonnay ½ cup
Orange juice, freshly squeezed ½ cup
Rayu, hot sesame oil 1 Tbsp.
Scotch bonnet, habanero, or other hot chile, stemmed seeded, and minced 2 tsp.
Black sesame seeds, toasted ¼ cup
Kosher salt 1 tsp.


  1. Combine the mangoes, white wine, orange juice, and rayu in a blender and purée until smooth, about 30 seconds. Add the chile and sesame seeds and blend together until smooth, about 5 minutes. Season to taste with salt. Serve within an hour of preparation or refrigerate for up to 1 week.

Additional tips

Recipe credit: Norman Van Aken for Sunkist Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Served at the World Marketplace on Friday, Nov. 3, 2006.

© 2018 The Culinary Institute of America