I just learned about an event hosted by Chris of Mele Cotte called Cinco de Mango and I am submitting this post to the event. If you wanna know more about mangoes and get more delicious recipes check out the National Mango Board website. Cinco the mayo is just around the corner and it is time to celebrate the only time Mexico won a battle (LOL) We are better lovers than warriors 😉
I am a winter person. I am the happiest person in the world when the days are cold, gloomy and snowy. In those kind of days I like to sit next to the window with a book while the snow covers the world outside. But those days are over in this part of the world, unfortunately. This last week we had “gorgeous” days (why can’t cloudy days be gorgeous, too?) with temperatures in the 60’s and 70’s (that’s around 20° C for the rest of the world) But I am not sad that summer is just around the corner. That’s because summer is the season for my favorite fruit ever. Ladies and gentleman, please put your hands together for the gorgeous, sweet, juicy and delicious Manila mango.
My mom and I love this fruit so much that we used to eat a 40 pound case of mangoes almost entirely by ourselves every week during the summer. Every Tuesday, when my dad did the shopping for the restaurant, we waited patiently for him to arrive. We then separated the mangoes from ripe-and-ready-to-eat-today to not-quite-ready-this-can-wait-a-couple-of-days.
Mangoes are already hitting the markets and grocery stores and I am ready for them. I found these gorgeous manila mangoes in my local Mexican market and I couldn’t resist to get a couple of pounds to start cooking whit them (and eating them just plainly, too)
Note: The stuffed chicken was inspired by this Sue’s (of We Are Not Martha) post.
Stuffed chicken with mango guacamole
Makes 2-4 servings
Prep time: 15 minutes
Cooking time: 25-30 minutes
For this recipe you will need:
- 2 chicken breasts, flattened
- 2 slices of ham
- 4-6 oz pepper jack cheese in strips
- Some fresh spinach leaves
- salt, pepper, parsley flakes, oregano (optional)
- 1 small ripe avocado
- 2 ripe Manila mangoes
- 1 TBSP chopped cilantro
- 1 jalapeño pepper, deveined
- 2 Roma tomatoes
- the juice of 1 large lime
- Preheat oven to 375° F (190° C)
- Put a slice of ham, a couple of slices of cheese and a couple of spinach leaves over one of the flattened chicken breasts.
- Roll and hold with toothpicks.
- Drizzle olive oil over a cookie sheet. Put rolls on cookie sheet, drizzle some olive oil over them and season with salt, pepper, parsley flakes and oregano.
- Bake for 25-30 minutes
- In a food processor blend mangoes, avocado, cilantro, jalapeño pepper, tomatoes, lime juice and salt to taste.
- When the chicken comes out of the oven serve with Mexican rice, spoon some mango guacamole over the chicken and enjoy.
About this recipe:
- I don’t think there’s anything I’d change to this recipe. The mango guacamole was sweet and spicy, just perfect, and it blended perfectly with the chicken.
- You may use more or less jalapeños to adjust spiciness.
This is the first of many mango recipes that I will be posting during the summer. I might not like the miserable heat and humidity of Ohio’s summers, but I love the fact that fresh fruits and vegetables are finding their way up here.