Tag Archives: mango

Chicken Sandwich with Curried Mayo, Mango and Banana

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I have not posted in forever, but I’ve been so busy. I just got back from Jamaica and for the next few days, want to share some culinary inspiration from the country. I love Jamaican curry so I decided to craft a rotisserie chicken sandwich that captures flavors from the island: curry, mango and banana.

I am crazy about this sandwich and it takes 10 minutes to prepare so it’s perfect for a busy night (like my nights have been).

I hope you enjoy it! I will be back to posting this week.

Chicken Sandwich with Curried Mayo, Mango and Banana

Serves 2

1/3 cup mayonnaise

1 teaspoon curry powder

2 tablespoons minced red onion

2 rolls or ciabatta rolls

1 large rotisserie chicken breast, sliced

1 large mango, peeled and sliced into thick slices

1 small ripe banana, peeled and sliced

Slices of red or green bell pepper (desired amount)

Handful of cilantro

Salt to taste

Stir together the mayonnaise, curry powder, onion and set aside.

Pull the chicken breast off the rotisserie chicken and cut it into slices that will fit on your bread.

Peel and slice your mango and banana. Slice a desired amount of red or green bell pepper.

Slice the bread in half and generously spread curried mayonnaise mixture on both sides. Place the chicken on the bottom and top it with mango. Place the sliced bananas on the top layer pressing into the mayonnaise using the mayonnaise as a glue to keep them in place.

Add a dash of salt to the banana. Top with sliced bell pepper and some fresh cilantro. Close and consume.

Mango, Pineapple Salsa (serve it as an appetizer first and leftovers on pork, chicken or fish)

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I love salsa. Fruit salsa. Smokey salsa. Charred salsa. Jarred salsa. Green salsa. You name it, I love it.

But I particularly love this Mango, Pineapple Salsa. One of my best friends makes a similar salsa and this is my version. My salsa won “Best Overall Salsa” at a friendly competition and it was up against an array of excellent salsas.

Aside from being delicious served on its own, this salsa is great on grilled fish or pork. I recently marinated pork chops for 24 hours in Soy Vay Veri Veri Teriyaki sauce (online) http://www.soyvay.com/flavors/veri-veri-teriyaki) and then pan fried the pork and topped it with the leftover salsa. It was fantastic!

Pork with Mango, Pineapple Salsa

If you don’t have that sauce, use soy sauce, ginger, 1 teaspoon canola oil, 1 teaspoon rice wine vinegar  and 1/2 a garlic clove for 3-4 pork chops. That makes a nice marinade. A pork loin marinated in Asian sauce, grilled and then served with this salsa would be spectacular.

This would also be great on chicken or fish tacos.

The key to this salsa is ripe, sweet fruit. Mangoes are hardly ever ripe when you buy them, so I buy them 3-4 days before I need to make this salsa. I also buy extras in case some are not sweet. Whenever I have to use avocados or mangoes I buy extra because you’ll often get a disappointing one in the batch. I bought 5 mangoes to be safe. There were all sweet, so I ate the others for breakfast.

Let this marinate for 2 hours or more before serving. You can adapt this recipe and add 2/3 cup drained black beans to this and it’s delicious, too. In that case, I also add 1 teaspoon fresh lime juice

If you can’t find ripe mangoes, you can use the jarred refrigerated type, but fresh is always best!

I like to serve it in a margarita or martini glass for nice presentation. It’s such a refreshing salsa for summer. I adore it!

salsa2

Mango, Pineapple Salsa

2 1/2 very ripe mangoes, chopped fine

2 ½ cups finely chopped fresh pineapple

¾ of a medium red onion, chopped

2/3 of a bunch of cilantro, chopped

1 large jalapeno, seeded and chopped fine

1 teaspoon cumin seed

¼ teaspoon ground cumin

Sea salt to taste

.Directions:

Chop all the ingredients and place in a medium bowl. Add salt to taste. Toss and refrigerate at least 2 hours before serving.