About this recipe:Everyone seems to love this easy but unusual blend of fresh mango and garlic. The salsa can be used on fish as well! Be sure your mangos are ripe for best flavour.
4 (100g) skinless, boneless chicken breast fillets
salt and freshly ground black pepper to taste
1 tablespoon olive oil
2 cloves garlic, peeled and minced
1 (2cm) piece fresh ginger root, minced
2 mangos - peeled, stone removed and diced
2 tablespoons cider vinegar
1 teaspoon white wine
4 tablespoons chopped fresh coriander
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat barbecue for high heat, and lightly oil cooking grate.
Rub chicken breast fillets with salt and pepper. Cook on hot barbecue for 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat, set aside, and keep warm.
Heat oil in a medium frying pan over medium heat, and sauté garlic for about 1 minute. Mix in ginger and mangos, and cook 3 to 4 minutes, until mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in coriander, and remove from heat. Spoon over the barbecued chicken to serve.