It didn’t feel right having my last post as a “failed attempt,” so I figured I would go ahead and post something else I made recently. I finally decide to cross into some dangerous lands – by making a dish that people would have no qualms ordering at a restaurant (Thai?) but couldn’t possibly imagine making in their own kitchen. Well guess what? Start making! Because I just brought a little Thai flavor into my own kitchen and enjoyed quite a nice meal. 
Click “more” for the recipe.
The timing of this recipe is the most important, because everything else is pretty straightforward. It’s a different experience cooking with fruits, and mangoes are no exception. In fact, mangoes are probably one of the more difficult fruits to cook with because of their texture. The optimal dish you can create combines fruit that is warm with meat that is tender. Neither of them can be overcooked! Chicken, pork, or beef can be used here so cooking times will vary based on that. (Although I think chicken would be best)
Time: 15 minutes
Price: under $10
- 1 pound meat (chicken/pork/beef)
- 1 small mango or 1/2 big mango
- 1/2 onion
- 1/4 cup sweet chili sauce
- Prepare the meat the night before: Slice it into strips or small cubes.
- Marinate this in a ziplock bag with the sweet chili sauce. Leave in the refrigerator overnight.
- Make sure the mango is at room temperature before cooking.
- Heat olive oil in a pan to high heat.
- Cut mango into slices (use this guide)
- Start sauteing the onions.
- When they start to brown, add in the meat.
- Brown the meat at high heat.
- Add mango slices and lower the heat to medium. Cover and cook until meat is ready (remember: no pink for your chicken!)
- When it’s done, serve with white rice!
The timing will vary a bit with each kitchen/stove, but what you’ll get is a unique dish that’s got many different flavors going on with it. Enjoy!
