Chicken served with Mango Salsa


As always, I’m trying to get to use the ingredients that are in plenty. This is the mango season, so the residents here are being treated to anything mango. This time I did a mango salsa to go with chicken and potatoes.



Get your ingredients ready:

  • 3 mangoes, peeled and diced.
  • 1 Onion, sliced and diced.
  • Garlic, peeled and diced/ground
  • 1/2 cup Lemon juice
  • 1 cup orange juice
  • 1 tablespoon sugar
  • 1 Tablespoon Butter
  • Worcestershire Sauce
  • Sprig of parsley, chopped
  • 3 Chicken breasts
  • 2 tablespoons Chilli sauce
  • 1 tablespoon Vinegar
  • Cooking oil
  • Potatoes, peeled and sliced into thin chips

How to:

Mango Salsa

Fry your onions in butter, and add the garlic until all is sauteed brown. Add the sugar, and mangoes, simmer gently for about 5 minutes. Mango cooks very fast.

Add the rest of the ingredients: lemon juice, orange juice, and vinegar. Cook for another five minutes, then add the parsley. Cook for another five minutes, and the salsa will be ready.


Let your chicken breasts marinate in a dash of Worcestershire sauce. It gives it a unique taste; I like Worcestershire sauce best on meat.

After about a half hour’s marination, shallow fry the chicken breasts in a pan till cooked (about 10 minutes per piece). Set aside

Deep fry the chips in oil, and set on grease paper to drain.

Serve the dish hot, and enjoy!