Mango Coconut Habanero Sauce
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Peel the mangoes.
Remove the seeds from 2 of the habanero peppers (If you want a milder sauce remove the seeds from all).
Add the mango flesh, peppers, shredded coconut, lemon zest, thyme and garlic to a food processor or blender.
Pulse until smooth.
Transfer to a medium saucepan.
Stir in the coconut oil, lemon juice, vinegar, and salt/pepper
Cook on medium-high until it boils.
Reduce the heat and simmer for 10 minutes.
It will thicken and become glossy.
Allow the sauce to cool.
Place in an airtight container and store in the refrigerator until ready to use.