Mango Salsa Chicken
Serves 2
  • 2 chicken breasts
  • ¼ mango, mashed
  • 1 garlic, minced
  • ½ thumb ginger, grated
  • 1 bird's eye chilli, snipped (omit if you don't like the heat)
  • 1 tablespoon soy sauce
  • Juice of 1 key lime
  • ¾ mango, chopped
  • ½ small red onion, finely chopped
  • 1 large tomato, de-seeded and chopped
  • Juice of 1 to 2 key limes
  • Handful cilantro leaves, roughly chopped
  1. Chicken: Rinse and pat dry the chicken breasts with paper towel. Using a sharp knife, split the chicken breasts into half to get a total of 4 thin slices. Alternatively, cover them with a layer of baking parchment or clingfilm and pound them with a mallet/rolling pin until they are of even thickness.
  2. Combine the chicken with the rest of the ingredients and leave it to marinade for a couple of hours, or overnight if desired.
  3. Salsa: While the chicken is marinating, combine the mango, onion, tomato and juice of 1 lime together. Taste and add more lime juice if desired. Stir in cilantro leaves. Cover and refrigerate for at least 1 hour for the flavours to mingle and get friendly.
  4. Back to the chicken: Grill or pan-fry the chicken until cooked (discard the marinade). Serve with salsa and rice.
Naggy Notes
adapted from Bobbi (Bam's Kitchen) Tropical Spa Mango Chicken
Recipe by Foodie Baker at