Thursday, June 22, 2006

Box ‘o Mango

We found a box of champagne mangos for $5. That’s 16 ripe, sweet, super smooth mangos for just 31.25¢ a mango.

Seems like a deal, considering most places are selling mangos for between $1 and $2.50 each.

And, these are champagne mangos, which, as I learned from the Produce Hunter Web site:

Champagne Mango
They'll be here any day now! The mango is the single most consumed fruit in the world. Hadens, Keitts, Kents and Tommy Atkins are the most common varieties. Enter the CHAMPAGNE MANGO. Actually a premium pack of the Ataulfo variety mango, CHAMPAGNE MANGOES, like all Ataulfo mangoes, are free from the pesky fibers that plague the flesh of the other mango varieties. Once ripe (they will actually be a little wrinkled), the texture of a Champagne mango is very, very smooth and the flavor is very sweet. Any way you slice 'em, CHAMPAGNE MANGOES are the ultimate mango.

We got them at our local Asian market, the 99 Ranch Market. A great place full of every sort of produce, meats, great fish, as well as thousands and thousands and thousands of packets of spices, powders, dried things, noodles, who knows what all.

And the mangos are indeed smooth and sweet.

So we not only have the apricots to use up, and the figs I blogged about yesterday, but now the mangos.

What a healthy, tasty dilemma to have! I just hope my ‘constitution’ withstands this imminent onslaught.

First order of business was simply grilled mango slices set on top of lime and cilantro marinated grilled chicken breasts.

You just cannot beat this combination. First, as chef, you get to eat all the mango left on the pits, as well as all the little trimmings that are too small to grill. Already a sweet deal!

Then the mangos, brushed lightly in olive oil, caramelize just a bit on the grill. Making them even sweeter.

And they are the perfect foil for the juicy, tangy marinated and grilled chicken breasts.

A delicious start to the grill season!

Lime-Cilantro Grilled Chicken Breasts with Grilled Mango
Recipe by surfindaave
Serves 4

6 boneless, skinless chicken breasts
¼ cup chopped cilantro
1 Serrano chili, minced fine
1 lime, juiced (heat the lime up in the microwave for 20 seconds before cutting and juicing to get more juice out easier)
½ lemon, juiced
3-4 cloves garlic, minced
1 tsp salt
½ cup olive oil
3 ripe champagne mangos
Cilantro, chopped, for garnish, if desired

Place chicken in a large flat baking dish. In a small bowl, whisk together the cilantro, chili, lime juice, lemon juice, garlic, salt and olive oil until combined. Pour over chicken, and turn chicken a few times to coat well. Let sit for 30 to60 minutes, turning occasionally.

Peel mangos, and cut flesh from pit in quarters. Lightly brush mango pieces with olive oil, and reserve.

Prepare grill, and let heat until very hot.

Grill chicken, covered, until well browned on both sides, and just cooked though. Remove to a plate, cover, and reserve.

Carefully set the mango slices on the grill. Let the grill, without moving, until grill marks appear, but do not let burn. Carefully turn mango pieces, and continue to grill for another 1-2 minutes. Remove mango pieces to a plate.

Serve the chicken breasts, topped with a mango slice, and sprinkled with additional chopped cilantro. Enjoy!

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