Ingredients
Method
A bit of this, a bit of that
- 50g Onken Mango, Papaya and Passion Fruit Yogurt
- 2 chicken breasts
- 2 tbsp white wine
- 1 clove garlic, crushed
- 2 cm peeled and grated fresh ginger
- Sprigs of lemon thyme
- For the sauce:
- 50g Onken Mango, Papaya and Passion Fruit Yogurt
- 15g butter
- 15g plain flour
- 150ml milk
- Sea salt and cracked black pepper
- Fresh mango slices to serve
- For the mango salsa:
- 1 small red onion, peeled and diced
- 1 small green chilli, deseeded and diced
- 1 medium tomato, deseeded and diced
- ½ medium mango peeled and diced
- ½ lime zest and juiced
- 2 tbsp fresh chopped coriander
Step-by-step
- 1 Place the chicken in a dish and marinade in the wine, garlic, ginger, thyme and the Onken Mango, Papaya and Passion Fruit Yogurt for 2 hours. Cover and place in refrigerator, remove after 1 hour and stir ingredients, replace covered back into the refrigerator.
- 2 Remove chicken from marinade and place on a baking tray in a preheated oven 190°C/170°C Fan/ Gas Mark 5 for 25 minutes.
- 3 Meanwhile, place all the salsa ingredients into a bowl and combine together.
- 4 Make a sauce by whisking together in a small pan the butter, flour, milk, Onken Mango, Papaya and Passion Fruit Yogurt and marinade juices over a gentle heat, bring to the boil and cook for one minute.
- 5 Serve chicken coated in the mango sauce topped with a couple of slices of fresh mango and accompanied by the mango salsa.
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