4 Serrano chilies, seeded.
3 garlic cloves, peeled.
2 large shallots, peeled.
2 cups of chopped peeled mango.
1/3 cups of cider vinegar.
1/4 cup of fresh orange juice.
1 tablespoon of chopped fresh or 1 teaspoon of dried thyme.
2 teaspoons of olive oil.
1/4 teaspoon of salt.
4 six-ounce tilapia fillets.
In a food processor, combine the chilies, garlic and shallots, and process until minced. Add the mango, cider vinegar, orange juice, thyme, olive oil and salt; then process until smooth. Place mango mixture and tilapia fillets in a zip-top plastic bag; seal and allow to marinate in your refrigerator for 20 minutes.
Remove the fillets from the bag, reserving the marinade. Pour the reserved marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat. Prepare grill or broiler. Place the tilapia fillets on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until it flakes easily when tested with a fork. Serve with mango sauce. Serves 4.