Mango Chipotle Sauce

Seriously, this stuff ought to be called Crack Sauce; it is that good!  I only make it when the mangoes at work are really good, but I have made it once with frozen mangoes and it was good too.  The sweetness of the mangoes and the smokey spicy chipotle just work beautifully together.  I didn't have cilantro so there is no green in the picture, but just use your imagination!

We eat this on chicken, fish, and especially quinoa.  Yeah, we eat a lot of quinoa.  I buy big bags of it at Costco and keep it in the fridge.  It's just such a good food and so easy to make.
This sauce keeps well in the fridge and a little goes a long way.  It has so much flavor that you just need a little.  Here's the recipe:

Combine the following in a food processor and pulse until smooth:

2 large mangoes (or use 12 oz. bag of frozen mangoes, thawed)

2 cloves garlic, minced

1 chipotle pepper in adobo sauce (seeds removed)*

1 t. adobo sauce

Juice of one lime

2 T. rice vinegar

1 T. olive or canola oil
handful of fresh cilantro

Salt

*Amount of chipotle depends on how much heat you want and the size of the mangoes.