Remove giblets and sprinkle the Cornish hens with pepper.
In a blender, puree the garlic, salt and water. Pour over the hens and
marinate, refrigerated for 2 hours. To make sauce, puree the nectar and
mangos. In a small skillet, melt butter, add mango puree and brown sugar
and stir. When the mixture boils, remove from heat and set aside. Preheat
oven to 500'. Place hens, breast side down in a large greased baking pan.
Baste with the melted butter and bake for 15 minutes. Turn the hens breast
side up and continue to bake another 15 minutes basting frequently. Lower
temperature to 375', turn the hens again and bake for 10 minutes. Remove
from oven, drain juices from the pan and stir into the mango sauce. Turn
hens breast side up and baste with mango sauce. Bake for another 5-7
minutes or until they are golden brown. Serve with extra slices of mango
as garnish.
Recipe-II
MANGO CHICKEN (with white wine)
Servings
6
Ingredients
1/3 cup oil
1/4 cup soy sauce
1/4 cup white wine
1/2 cup green pepper, diced
1 clove garlic, crushed
1 cup mango slices
2 lbs. chicken pieces
Directions
In oil, brown chicken on all sides. Place in baking dish.
Season with soy sauce, wine, garlic, salt and peppers. Cover and bake at
350' until almost tender, about 30 minutes. Add mangos and bake 10 minutes
longer.
Recipe-IIII
CHICKEN WITH MANGO SALSA
Servings
6
Ingredients
1/2 cup orange juice
1 1/2 cups cubed mango
1 clove garlic, crushed
1 tsp. chopped cilantro
1/2 cup sugar
1/4 cup green onion, chopped
1/4 cup vinegar
2 tbsp. lime juice
Tobasco sauce
Worcestershire sauce
6 boneless chicken breasts cut in bite size pieces
Directions
Marinate chicken in Worcestershire sauce. Then saute in
olive oil and set aside. Combine sugar, green onion, vinegar, lime juice
and a few drops of tobasco sauce in a saucepan. Bring to a boil, stirring
constantly until the sugar dissolves. Add mango, garlic and cilantro,
stirring gently. Mix in orange juice. Pour hot mixture over chicken. Serve
immediately.
Recipe-IV
HAITIAN MANGO CHICKEN
Servings
4
Ingredients
1/4 cup chopped green pepper
2 tbsp. butter
1 chicken bouillon cube, crumbled
1 cup mango, pureed
1/2 cup orange juice
1/2 cup water
1/4 cup dry sherry
1 tbsp.candied ginger, diced
1 1/2 cups mango, cubed
4 boneless chicken breasts
Directions
Pound chicken breasts to 1/4 inch thick. Saute with green
pepper in butter. Remove chicken from skillet. Add bouillon, pureed mango,
orange juice, water, sherry and ginger. Stir and simmer 5-10 minutes until
sauce thickens. Return chicken to skillet with cubed mango. Heat through.
Serve with rice.
Recipe-V
MANGO CHICKEN
Servings
Ingredients
1/3 cup oil
1/4 cup soy sauce
2 cloves garlic
crushed salt
pepper
1 cup mango slices
1 medium chicken cut in pieces
Directions
Brown chicken pieces in oil. Pour off fat and add soy
sauce. Add garlic and salt & pepper to taste. Cover and cook on low
until almost tender. Add mangos and cook 10 minutes more. Serve
hot.
Recipe-VI
SPLIT CORNISH HENS WITH MANGO SAUCE
Servings
4
Ingredients
1/2 cup catsup
1/4 cup mango puree
2 Cornish hens split in half
Directions
Mix sauce ingredients. Roast Cornish Hens, basting
generously with sauce until done.
Recipe-VII
CHICKEN KABOBS
Servings
12
Ingredients
3 cups cooked chicken chunks
1/2 cup Italian salad dressing
1 tbsp. curry powder
1/3 cup honey
3 cups plum chunks
2 cups mango chunks
12 bamboo skewers
Directions
Marinate chicken in salad dressing, curry and honey at
least 3 hours. Thread on bamboo skewers alternately with mango & plum.
Brush with marinade. Broil or barbecue, basting until
done.
Recipe-VIII
TROPICAL CHICKEN
Servings
4
Ingredients
2 green onions, thinly sliced
1 cup mango cubes
1 clove garlic, minced
1/2 tsp. salt
2 tbsp. lime juice
1 tsp. grated lime peel
1 tbsp. grated ginger or 1 tsp. powdered ginger
2 cans (15 oz.) black beans
4 chicken thighs
4 chicken drumsticks
Directions
Place chicken, skin side up in an ungreased baking pan.
Bake at 375' uncovered for 40 minutes. Mix all other ingredients and spoon
over chicken. Cover and bake 30 minutes more.
Recipe-IX
CHICKEN WITH CHUTNEY IN PITAS
Servings
4
Ingredients
1 green apple, thinly sliced
2 pitas
1 cup chicken, cooked and diced
1/2 cup mango chutney
1/4 tsp. dry mustard
1/2 tsp. sugar
1/4 cup plain yogurt
1 cup finely shredded cabbage
Directions
Mix cabbage, yogurt, sugar and mustard. Heat chutney and
chicken over medium heat. Cut pitas in half, crosswise to form pockets.
Fill each half with chicken mixture. Top with apple slices. Spread cabbage
mixture over chicken.
Recipe-X
MICROWAVE CURRY CHICKEN WITH MANGOS &
WALNUTS
Servings
8
Ingredients
1/4 cup cranberries
1/2 cup chopped green onions
3/4 cup chopped walnuts
2 mangos, thickly sliced
6 boneless skinless chicken breast halves
1 cup chicken broth
1 tbsp. cornstarch
1/4 tsp. cayenne pepper (optional)
1 tsp. paprika
1 tbsp. curry powder
2 cloves garlic, minced
4 tbsp. butter
Directions
Microwave butter, uncovered, on high for 2 minutes. Stir in
garlic and spices. Microwave on high for 3 minutes. Mix cornstarch with
broth and add to garlic mixture. Stir. Arrange chicken in single layer in
sauce. Cover and microwave on high for 6-8 minutes, stirring every 2
minutes. Stir in mangos, walnuts, green onions and cranberries. Cover and
microwave on high 6-8 minutes more. Arrange chicken on platter and pour
sauce over chicken.
