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Haitian Mango Chicken

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Tips

  • Haitian mangoes are ripe when the skin is smooth and colored bright yellow.
  • To cut a mango, slice in half around the large pit, score the fruit, then flip the skin inside out and cut out the cubes.

Ingredients (serves 4)

  • 4 boneless chicken breasts
  • 2 tablespoons butter
  • ¼ cup chopped green pepper
  • 1 chicken bouillon cube, crumbled
  • 1 cup mango, puréed
  • ½ cup orange juice
  • ½ cup water
  • ¼ cup dry sherry
  • 1 tablespoon candied ginger, diced
  • 1 ½ cups mango, cubed
  • 2 cups cooked rice

  1. Pound chicken breasts until they reach ¼-inch thickness.
  2. Saute with green pepper in butter until cooked through. Remove chicken from skillet and set aside.
  3. Add bouillon, puréed mango, orange juice, water, sherry and ginger to pan. Stir and simmer 5-10 minutes until sauce thickens.
  4. Return chicken to skillet and add cubed mango. Heat through.
  5. Serve with rice.
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