Mango, Scotch Bonnet, and Sesame Mojo (Metric)

Customary version of recipe

Yields 500 ml.

Ingredient Amount
Ripe mangoes, peeled and pitted 2 ea.
White wine, such as Chardonnay 125 ml.
Orange juice, freshly squeezed 125 ml.
Rayu, hot sesame oil 30 ml.
Scotch bonnet, habanero, or other hot chile, stemmed seeded, and minced 10 ml.
Black sesame seeds, toasted 60 ml.
Kosher salt 5 ml.


  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