|Cooking With Mangoes
by David Woods
Hot and Spicy Mango Vegetables
2 boneless skinless chicken breast halves
Heat 1 tablespoon oil in large skillet over medium heat until hot. Add chicken; cook 6 to 8 minutes or until browned, turning once. Transfer to plate and set aside.
Heat remaining 1 tablespoon oil in same large skillet over medium heat until hot. Add carrots, celery, red pepper, onion, and jalapeno peppers. Sauté for 2 minutes, then add snow peas, garlic, and ginger and sauté for one minute. Transfer the vegetables to a plate and set aside. In hot skillet, add wine, lemon juice, and lime juice. Reduce the liquid to half. Add mangos, chicken, and sautéed vegetables and stir-fry the mixture for 3 to 4 minutes or until heated through. Serve with rice.
Wild Rice Mango Salad I
2 cups shredded, cooked chicken breast
4 to 6 Servings
Sweet and Easy Mango Lassi
1 cup plain yogurt
Combine all ingredients in a blender or food processor and process until smooth. Pour into 2 ice-filled glasses and serve.
About 2 Servings
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