Compliments Mango Mania (frozen pieces) or cubed fresh mango, divided
white wine vinegar
minced fresh ginger
Louisiana-style hot sauce, or to taste
each salt and pepper
pinch of sugar
In blender, puree 1 cup (250 mL) mango pieces, white wine vinegar, lime juice, ginger, hot sauce, salt, pepper and sugar until smooth. Pass through fine-mesh strainer. Pour into serving bowl. Finely diced the remaining mango and set in small serving dish.
To serve, spoon about 1 tsp (5 mL) sauce onto each raw oyster on the half shell and top with a few pieces diced mango. Yield is sufficient for about 4 dozen oysters.
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