Costco gets me every time with their tempting, inexpensive produce in gigantic quantities. Do I need 4 pounds of blueberries? Absolutely! And a crate of 20 oranges? Sure! So when I walked by this beautiful crate of mangoes that was way cheaper than the regular grocery store, I couldn’t resist. I love mangoes. They remind me of sitting outside on a patio in Hawaii, eating a Belgian waffle slathered with mangoes, papayas, and whipped cream.
But with my Costco-sized crate of mangoes, I knew I needed to do more than eat waffles every day. So I began thinking of every other way I love to eat mangoes, and mango chutney came to the top of my list. Mango chutney is sweet, gooey, and slightly tangy – it’s a perfect topping to my basic chicken. Serve that with a side of steamable veggies and you have yourself a delicious meal.
What you’ll need (makes 4 servings):
1/2 tablespoon margarine
1/4 medium onion
1/4 cup white wine vinegar
1 tablespoon sugar (I used Truvia)
1/2 tablespoon cornstarch
1 tablespoon water
What you’ll need to do:
Start by peeling your mango. Then use a paring knife to cut off the flesh of the mango around the pit – don’t worry if it’s a little sloppy, you’ll be putting it in a pot and cooking it anyway. Once your mango is free of the pit, chop it into chunks and save for later. Then, chop your onion into small pieces.
In a saucepan over medium heat, melt the butter then add the onions. Saute for two minutes. Add the mango, then saute for another two minutes.
Add the vinegar and the sugar. Bring the mixture to a boil. In a separate bowl, whisk the cornstarch with the water. It’s very important to whisk the cornstarch and water separately before they’re added to the mango mixture, otherwise you’ll end up with little pebbles of cornstarch in your chutney. Once the cornstarch/water is mixed, stir the slurry into the mango mixture. Bring the mixture back to a boil, and continue to cook for 4 minutes, stirring constantly.
Top your chicken with the chutney and enjoy!