Many years ago I would have told you that fruit belongs in a fruit bowl not in a salad. Nowadays since starting this blog I’ve been more open to a wide variety of dishes. I have made a lot of meals with mango in but I don’t think I have ever roasted it with chili and lime before. When I thought of this idea I was standing by the fridge wondering what to have for lunch. I saw the chicken and the mango and I thought I would put the two together. I’m so pleased I did. It was lush. I loved it and I hope you will too.
What sort of mango foods do you enjoy? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Large bowl
- Colander
- Saucepan
- Teaspoon
- Sharp knife
- Chopping board
- Baking tray
- Teaspoon
- Tablespoon
Serves 2
Ingredients
- Chicken x 250g
- Onion x 1
- Cherry tomatoes x 10 – 20
- Mango x 1
- Chili x 1 tsp
- Lime x 1 (juice)
- Salt and pepper to taste
- Olive oil x 2 tbsp
- Pasta x 150g – 200g
- Rocket x 1 – 2 handfuls (optional)
Method
- Preheat the oven to 200°C and put a baking tray in at the same time.
- Peel, slice and dice the onion.
- Slice the cherry tomatoes in half.
- Place the mango on a sturdy cutting board.
- Using your non-dominant hand, stand the mango up on a cutting board.
- You will be cutting the mango downwards from the top of it.
- The fattest two edges of the mango are called the “cheeks.”
- When cutting the mango, you want to preserve as much of the cheeks as possible.
- There is a stone in the middle of the mango so you will end up with three pieces.
- Use the knife to make lengthwise and crosswise cuts in the cheeks.
- Press the back side of the mango cheek up so the flesh pokes out.
- The mango segments will stick out, almost like a hedgehog’s back, which is why this is called the “hedgehog method.”
- Cut around the pit with a small paring knife.
- Lay the slice with the pit flat on the cutting board, then trim around the pit with the paring knife.
- Trim the flesh off the pit.
- Discard the stone and the flesh.
- Remove the baking tray from the oven.
- Add the oil to the base of the tray.
- Place the cooked chickpea into the tray.
- Along with the onion, tomatoes and diced mango.
- Cut the lime in half and squeeze the juice over the vegetables and mango.
- Sprinkle over the mild chili powder and salt and pepper to taste.
- Toss these ingredients together.
- Make a whole in the middle of the tray and place the chicken in the middle.
- Put the tray back into the oven and cook for 25 – 30 minutes.
- When the juices run clear from the chicken remove it from the oven.
- Leave to cool.
- Cook the pasta as per the packet instructions.
- Prepare the rocket in the bowls and then add the chicken, vegetables, fruit and pasta.
- Toss these ingredients together.
- Then serve and enjoy.
Chicken Mango Chili Pasta Salad was a lovely lunch. It was easy to prepare and cook. Plus it’s packed with protein and fibre. It made a delicious lunch but could also be eaten as a dinner as well. The leftovers I had for breakfast the next day. Yes I ate this for breakfast and it was so good. It would make a delicious packed lunch as well. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 