• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 1 large ripe, slightly soft mango, peeled, pitted and chopped
• 1/2 cup coconut milk
• 1 tablespoon chopped fresh cilantro

In a medium-sized bowl, combine the garlic, ginger, cumin, red pepper flakes, salt and olive oil. Add the chicken to the seasoning mixture, coating completely, then discard spice mixture.

In a large nonstick skillet over high heat, add the chicken and sauté until well browned on both sides, about 7-8 minutes. Add the mango and coconut milk. Bring to a simmer and cook for another 4-5 minutes or until cooked through. Add salt to taste.

Serving Suggestion: Serve chicken with sauce over steamed white or brown rice and garnish with cilantro.

Source:

National Mango Board