So, let's go Mango...
MINTY MANGO SALSA (above)
Instead of the usual lime and cilantro, this salsa sweetens with mint and zings with lemon.
For 2 cups use:
Mango, 1/2 large, diced
Tomato, 2 medium tomatoes, diced
Mint, 2 tablespoons, finely chopped
Red onion, 3 tablespoons, finely diced
Lemon, juice of 1/2
Put equal amounts of diced mango and ripe tomatoes into a bowl. Squeeze 1/2 lemon over. Add 3 tablespoons finely diced red onion and 2 tablespoons finely chopped mint. Sprinkle a pinch of sea salt over and toss together. Cover and allow flavours to blend for awhile before serving (this isn't entirely necessary if you're pressed for time.)
MANGO CHICKEN ROULADE (amount for 2 people)
Chicken breasts, 3
curry powder (mild or medium), 1/2 tablespoon
asparagus, approx 6 stalks
Heat oven to 180ºC.
Flatten chicken breasts between 2 pieces of plastic (if you don't have a kitchen mallet, use the side of a mug.) Sprinkle curry powder over. Place into a baking dish and cook in oven for about 8 minutes - chicken should not be fully cooked. Remove to a plate.
Boil a pot of water. Remove woody ends of asparagus stalks and place in boiling water for a minute. Remove. Asparagus should still retain much of its crunch.
Heat a pan (regular or a grill pan) until hot and sear slices of mango on both sides for 30 seconds.
Place mango slices and asparagus stalks on chicken breasts and roll or fold. Secure using kitchen twine or bands.
Place back into baking dish and cook for another 7-8 minutes until chicken is fully cooked but hasn't dried out. Remove twine/bands, serve whole or slice into rounds.
(This is nice with a curry/yogurt dip: mix 2 tablespoons low-fat natural yogurt with a 1/2 teaspoon curry powder - whisk.)
Assemble grilled chicken, mango slices, tomato slices, red onion and sweet chili/yogurt sauce (mix 2 tablespoons yogurt with 1 teaspoon sweet chili sauce). Voilá!
Assemble mango slices, tomato slices, red onion, avocado and sprouts (if you don't have, sub some greens) and curry/yogurt sauce. Ta-Da!
MANGO & LIME DIP
This is great served with grilled prawns or even as a spicy salad dressing!
Blend: 1/2 cup diced mango, 2 tablespoons natural yogurt, juice from 1/2 lime, 2 rings of jalapeño or 1/2 a red chili (adjust to taste).
And live happily ever after!