Tuesday, 19 July 2016

Mango Lime chicken

Mango is in season! 

No it’s not curry chicken, it’s just mango. Mango and lime and peppers literally. A very flavorful, simple and easy way to use up the extra mango we will all have in our kitchens because its mango season.

 The mangoes I used were in our refrigerator for over a week, I need not tell you how sweet they were. And since I was on a roll for using up old food products, I decided to use up some old chicken breast we had in our freezer instead of the fresh chicken drumsticks I purchased.

Been trying to cook this recipe for the last three days and I finally made it. Every day there was something new that I had to do that pushed this lovely meal to the next day.  They always say everything happens for a reason. I woke up at 6am, went straight into the kitchen and cooked. Everyone must have been very happy to have lunch ready before breakfast (when does that ever happen?)

This was basically a sweet and sour chicken. And I would absolutely make this again, the lime is perfect as the sour and the mango with the hint of honey works well as the sweet. Makes me wonder why we use ketchup as a base in sweet and sour sauces at all. In actuality we don’t need it, just get a sweet fruit as the base and find a sour. 

Ingredients (printable recipe)

4 Skinless boneless chicken breast
1 ½ teaspoon Salt
¼ teaspoon Black pepper
1 tablespoon Allspice
1 tablespoon Onion powder
1 teaspoon Paprika
2 tablespoon Oil
1 cup cornstarch
1 cup flour
1 cup milk
3 eggs
Oil for deep frying
2 tablespoon coconut oil
2 large mangoes
3 limes zest and juice
¼ cup minced red pepper
¼ cup minced green pepper
¼ cup minced red pepper
¼ cup minced onion
¼ cup honey
1 teaspoon salt


  • Chop the chicken breast into bite sized pieces and season with salt, black pepper, onion powder, allspice, paprika and oil.
  • Allow this to marinate for 45 minutes
  • Preheat the oil to 365 degrees
  • Combine the flour and cornstarch in a bag or bowl
  • Whisk together the milk and eggs in a separate bowl
  • Dredge the seasoned chicken in the flour mixture, followed by egg milk mixture and back into the flour
  • Make sure to shake off excess flour in between each stage then add coating chicken to the hot oil and cook about 5 to 6 minutes per batch. This depends on how small the chicken is cut
  • Repeat until all the chicken pieces are fried
  • Peel the mango and slice off all the flesh and place into a blender
  • Add the lime zest and juice to the blender
  • Blend until very smooth
  • In a pan heat the oil and sauté the onions and peppers until softened
  • Season with the salt
  • Add the mango mixture and honey
  • Stir and reduce to a very low simmer, allow this to cook for 10 minutes occasionally stirring to prevent sticking
  • When chicken is fried and sauce is done, toss the chicken and sauce together and serve

Xoxo Greedygirl

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