1 1/2 tablespoons Yellow or black mustard seeds
1 cup Fresh mango puree
(from 2 ripe mangoes)
2 teaspoons Finely minced ginger
1 teaspoon Fined minced garlic
1/2 teaspoon Fragrant curry powder
1/2 cup Fresh grapefruit juice
2 teaspoons Sherry vinegar
1 1/2 teaspoons Hot sesame oil (with chile)
1/3 cup Chopped ripe fresh banana — optional
1 teaspoon Honey — or to taste
Salt — to taste
Freshly ground white pepper — to taste

Place mustard seeds, dry, in a small saute pan over moderate heat and
toast until they just begin to pop. Immediately cover and remove from
heat. Set aside.
Combine mustard seeds and remaining ingredients in a blender or food
processor and briefly blend to produce a smooth sauce. Store covered and
refrigerated for up to 3 days.
Makes approximately 2 cups of sauce.