Yes, I am still on That Mango Kick. The tree around the corner is still producing fruit as are many others in the area. So what do you do with your extra Mango other than puree it and freeze it for smoothies in later months?
This recipe should help.
If you're tired of the fruit, keep in mind it's 70 calories for 3.5 ounces. This morning I had a bowl of 15 ounces of Mango Chunks for breakfast. Lots of fiber in all of that.
Now the variations are:
1) I always leave out the Jalapenos. We tried the recipe once with it and agreed that the heat was unwelcome. It just did not taste right to us with it.
2) If you want a really good smoothie, follow the recipe for the honey/lemon/mango mix. Pour into a glass chilled. Enjoy.
Caribbean Honey-Spiced Chicken with Mango
Description: Caribbean Honey-Spiced Chicken with Mango
Makes 4 servings
1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeno peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1-1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
4 boneless, skinless chicken breast halves
1 Tablespoon vegetable oil
In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in a food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
Prep Time: 15 minutes
Bake Time: 30 minutes