Summer time in my country definitely has everyone looking forward to high season for Mangoes.Â This is the best time to just go crazy on these juicy meaty sweet and tangy fruits, whether you enjoy them ripe or crispy green.Â I like them both ways. However, one should be a bit careful over indulging in mangoes as it contains allergens that can trigger a really bad rash in the most uncomfortable spots on your body.
Nevertheless, this doesnâ€™t keep me from buying kilos of mangoes every weekend to replenish my stocks. You can use mangoes in many delectable ways.Â Apart from eating it as it is with a spoon and getting down and messy with it, you may enjoy them for a breakfast mango and banana smoothie. Â If youâ€™re feeling a little bit brave, you can do a green mango shake as well. I have to tell you that itâ€™s tarty flavour just brings it home for me anyday!
AÂ mango is a very versatile fruit. They are great for cheesecakes and tarts, mango cream pies , yes mango-ritas … as well was a side dish to a Latin chicken meal.
I never thought chicken could taste so good with mangoes. Â I just recentlyÂ discovered that and now I am always looking for a chicken and mango meal fix.
Hereâ€™s a flavourful dish you might just enjoy this summer. I gotta warn ya though…you might find yourself making this dish almost every day! Itâ€™s that good ….
CUBAN CHICKEN AND MANGO -AVOCADO SALSA
1 teaspoon cumin seed
3 cloves garlic, chopped
1 fresh red chile pepper, chopped
1/4 teaspoon salt
2 tablespoons olive oil
5 teaspoons orange juice
5 teaspoons lemon juice
2 (8 ounce) boneless, skinless chicken breast halves
2 tablespoons olive oil
1/2 cup orange juice
1 teaspoon lime zest
1 teaspoon honey
1 teaspoon sweet soy sauce
1/4 cup cold, unsalted butter, cut into pieces
1/2 cup diced mango
chopped fresh cilantro to taste
chopped fresh parsley to taste
1.Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
4.While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
5.To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.
Photo Credit: lorrainelorio
Photo Credit: stooter83
Photo Credit: crispyteriyaki