Combine the mango, tangerine juice, mustard powder, lime juice, vinegar, and wine in a blender and pulse 3 or 4 times to puree and combine. Add the canola oil and pulse 3 or 4 times more to make a smooth sauce. Season with salt. Set the sauce aside for at least 2 hours while the flavors marry and build. The sauce can be warmed gently, but do not simmer or boil. Store covered in the refrigerator for up to 3 days.
© 2004 John Ash. All rights reserved.