14 Ingredients
5 Steps

What you'll need:

1 Calypso® mango

2 large garlic cloves, crushed

3cm piece of fresh ginger, peeled, grated

2 tsp lemongrass, paste

1 tbs Sriracha

1 lime, juiced

2 tbs fish sauce

1 tbs grated palm sugar

1/2 tsp sea salt flakes, crushed

olive oil cooking spray

8 chicken thighs, skinless, boneless

1 large sweet potato, peeled

vegetavle oil, for frying

Jasmine rice or dressed Calypso® mango and salad leaves, to serve

How to make it:

  1. Cut, peel and chop the mango. Place into a food processor with the garlic, ginger lemongrass, Sriracha, lime juice, fish sauce, sugar and salt. Process until smooth. Transfer to a bowl or snap lock bag.
  2. Add the chicken to the marinade and mix well to ensure it is well coated. Cover and refrigerate for at least 2 hours, or overnight if time permits.
  3. Preheat a chargrill or barbecue grill to medium heat. Remove the chicken from the marinade and spray both sides lightly with oil. Cook for about 8-10 minutes on each side or until cooked through.
  4. Meanwhile, use a mandolin or potato peeler to thinly slice the sweet potato into thin rounds or long strips. Pat dry with paper towel. Half fill a medium saucepan with oil and heat over medium until hot. Cook the sweet potato in batches, for 3 minutes until light golden. Use a slotted spoon to remove to a wire rack to cool.
  5. Serve chicken with sweet potato salad or rice.

While Calypso® mangoes are in season why not make a few batches of the marinade. Spoon each batch into a snap lock bag and freeze for up to 6 months. You can also replace the chicken with pork loin chops if you'd like.