This week, apparently, is National Mango Week. It would seem that exotic fruit mongers Rubicon are behind the week, which doesn’t smell suspiciously like a marketing ploy at all. Fruit juice companies do this thing all the time, because they like fruit and care about our nutrition, right?
Tropical cynicism aside, the campaign reminded me that as well as being a delicious smoothie and fruit salad ingredient, mango goes especially well with chicken. Remember the Prêt a Manger chicken and mango sandwich last summer? Yummy.
In this guise, the mango is best uncooked, and thus finds itself atop a lime and chili marinated chicken breast, alongside ripe cherry tomatoes. Served with salad, or bang on season jersey royal potatoes, you couldn’t get a more summery dish if you tried!
Ingredients (serves 2)
2 skinless, boneless chicken breasts, butterflied.
1 lime
1 red chili, finely chopped
2 handfuls of ripe cherry tomatoes, halved
1 juicy mango, skinned, de-stoned and cubed
2 tablespoons of olive oil
1 clove of garlic, crushed
Directions
The marinating of this chicken is best done the night before, but if you forget, try and give it about an hour.
In a bowl, combine the oil, zest and juice of the lime, chili and garlic and stir well. Cut a few deep slashes across the chicken breasts and place in the bowl of marinade ensuring they are well coated. Cover and leave to infuse.
In another bowl, stir together the mango chunks and cherry tomatoes.
Heat a griddle pan until smoking and cook on each side for 5-7mins, basting with the marinade as you go.
Place chicken on plates and top with the mango and tomato mix. Serve with a seasonal salad and some new potatoes.
Image via Chicken Recipes Please