This is a great time of year for getting really nice mangoes. I like working with mangoes as they add a nice sweet and tart combination to dishes and have a beautiful chew to them. When cooked they tend to stay in nice chunks versus going too mushy. I like them in asian recipes from sushi rolls to this mango chicken recipe.
A note about mangoes. Mangoes have a big old seed right in the center of them. It’s not impossible to cut them in half, but it’s really hard. The flesh is also kinda slimy and slick. Soo…there are two really good ways to get mango chunks. In method one you cut the cheeks of the mangos, the biggest curved sections, away from the seed. Then cut a cross hatch pattern down to the skin, but not through it. Push on the skin and push the chunks out. In method two you cut off the top and the bottom of the mango and then tilt it up on the flat end and skin it. Then remove the big chunks of mango and slice into chunks or spears. It takes a little practice, but you’ll get good at it.
Mango Chicken with Ultra Gel
2 medium mangoes, cut into chunks
1 cup chicken stock
2 Tablespoons brown sugar
2 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
salt and pepper to taste
1 teaspoon powdered ginger
1 teaspoon powdered garlic
2 Tablespoons Ultra Gel
1 pound chicken breasts, chunked
2 Tablespoons olive oil
Combine mango chunks, broth, brown sugar, soy sauce, rice wine vinegar and spices in a medium pan. Cook until warmed through. In a large skillet heat olive oil and brown chicken through. Add vegetables and stir fry until just soft. Add mango sauce and toss gently with chicken and vegetables. Add Ultra Gel to thicken. Serve over warm rice.