Mango Salsa Chicken

by Jenn on March 5, 2009

in Dairy Free,Gluten Free,Meats


I just LOVE mangos.  There is nothing better than a super ripe fresh mango.  However, I wanted to do something that incorporated then in an entree.  So yesterday, when I made this, I had this vision of the end product, but hadn’t figured out yet how I would get there.  So I started with cooking the onions and mangos, and well that ended up getting combined with the pineapple I had because I felt those flavors would meld well together, and things just happened from there.  I guess you would call this an Indian fusion type of dish, and is completely my own concoction – no inspiration or anything.  I was very pleased with the result, and it’s a new taste that I don’t create often so it was fun to have something new!


Mango “Salsa” – note, you will have lots of this leftover…
1 medium onion, chopped
2 cloves garlic, chopped
2 mangos, chopped
1 cup pineapple, chopped (plus the juices)
some cumin
curry powder (not too much – 1 tsp or so)
1/2 cup water
1 tbs. cornstarch (or arrowroot powder)
1 lb. chicken tenderloins, cut into bite sized pieces
1 red bell pepper, chopped
2 plum tomatoes, chopped (plus the juices)
basmati rice cooked in chicken broth

1. Cook the onion and garlic in EVOO (I use a 3qt saute pot).  Add in mango and pineapple, and spices and let simmer for 5 min.  mix cornstarch in water, and add in (this will thicken it).  Also add in a little bit of the red pepper.  Cook another 10 min or so, and then pulse in a food processor.  This is the mango “salsa.”
2.  Using the same pan, cook the chicken in some EVOO, add the bell pepper and tomatoes.  Also add in some of the mango salsa (maybe 1/3 cup) to flavor everything a bit.  I usually like to brown the chicken, and then turn the heat down and cover while it cooks all the way through.
3. In a bowl have basmati rice, add on some of the chicken, and then top with mango salsa.  Garnish with cilantro.
4. yum!


I think the trick here is to NOT overdo the spices.  There is SO much flavor in this dish, the spices I think should be viewed more as an accent to the dish.  So play a little and explore.  But explore a little bit at a time, cause too much cumin and curry powder can really overpower a dish.  But with the right amount, yum yum!!!

Oh and this makes a good 4 servings (about 4oz. of chicken each).