Fresh Mango Salsa for Chicken

    35 minutes

    This salsa can be used on fish as well as chicken! Be sure your mangoes are ripe for the best flavour.

    41 people made this

    Serves: 4 

    • 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 mangoes, peeled and diced
    • 2 tablespoons cider vinegar
    • 1 teaspoon white wine
    • 4 tablespoons chopped fresh coriander

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat barbecue on high heat, and lightly oil cooking grate.
    2. 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.
    3. Remove from heat, set aside, and keep warm.
    4. Heat oil in a frying pan over medium heat, and sauté garlic for about 1 minute. Add ginger and mangoes and cook 3 to 4 minutes until mangoes are tender.
    5. Add the cider vinegar and white wine.
    6. Season with salt and pepper.
    7. Stir in coriander, and remove from heat. Spoon frying pan mixture over the barbecued chicken to serve.

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    Reviews in English (27)


    I used canned mango, used less ginger and a touch of chilli and we all LOVED it!! Easy and great with losts of different dishes.  -  07 Jan 2013


    Used different ingredients. Good recipe. Go easy on the ginger root, though. I added papaya just for chunks - mango was stringy.  -  29 Sep 2008


    Used different ingredients. This recipe was o.k. It needed something more...I added orange juice. It needs a zest of something. I kept tasting the vinegar.  -  29 Sep 2008