Jack's Harvest

It is hard to really pick Tango With Mango as the flavor of the week mostly because it is THE flavor all year round.  We have everyone from 70 years-7months eating Tango with Mango and loving it!  I use it in smoothies, in cocktails, popsicles and even a marinade for chicken http://www.jacksharvest.com/recipes.html.  I love the look on the babies faces when they take their first bite.  They get a surprised look and then they start grabbing for the spoon!  We enhance our mango with a squeeze of organic lime just like in the islands – there is nothing as appetizing as slices of mango with a wedge of lime to enhance that wonderful sweet flavor.  We came up with this recipe incorporating mango with chicken and it is so delicious you will want to double the recipe to make sure that you have leftovers for a chicken salad.

Why did the Chicken Cross the Road – to Tango with Mango

• 2 bags of Jack’s Harvest Tango with Mango (thawed)
• 1 (15 ounce) can coconut milk
• 8 teaspoons olive oil
• 1 tbsp. + 4 tsp. spicy red curry paste (Indian or Thai curry paste works great)
• 1 1/2 lb. boneless chicken breast halves – cut into cubes
• 4 medium shallots, chopped
• 1/2 medium green pepper
• 1/2 medium red pepper
• 1 large cucumber,seeded and sliced
• 1 1/4 c. plain yogurt
• 2-3 garlic cloves, minced
• 1 tsp. kosher salt
• 2 c. Jasmine Rice, prepared
• Directions:
• Mix the Tango with Mango with the yogurt, garlic, 1 tbsp. of red curry paste and kosher salt. Separate the puree and use half as a marinade for the chicken chunks.  Reserve the other half.
• After the chicken has marinated for at least an hour, saute the chicken in half of the oil (4 teaspoons) of olive oil over medium heat until browned on all sides.
• Prepare the jasmine or Basmati rice according to directions on the package.
• Heat the remaining oil in a large skillet over medium-high heat. Stir in the shallots and green and red peppers and cook until tender. Once tender, add in 4 tsp. of curry paste and stir for about 1 minute (until fragrant).
• Add the coconut milk, mango puree and chicken pieces; cook for about 20-25 minutes on medium-low heat. Stir in the cucumber and then serve over prepared Jasmine Rice.