Mango Habanero Mojo

Peel, pit, and roughly chop the ripe mangoes into chunks.

Seed and finely mince the habanero chile, handling it with care to avoid touching face or eyes.

Combine the chopped mango, minced habanero, chardonnay wine, and fresh orange juice in a blender or food processor.

Blend until the mixture reaches a smooth, pourable sauce consistency with no large chunks remaining.

Strain the mojo through a fine-mesh sieve if a smoother texture is desired, pressing gently on solids to extract maximum flavor.

Taste and adjust seasoning if needed, adding more habanero for heat or more orange juice for acidity as preferred.

Serve the mango habanero mojo immediately as a glaze, marinade, or sauce at room temperature.