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in article , Sheryl Rosen at
wrote on 2/22/04 5:29 PM:

> in article , Melba's
> Jammin' at wrote on 2/22/04 4:17 PM:
>
>> In article >, Sheryl Rosen
>> > wrote:
>>> There's always so much flesh left on the pit, no matter how carefully
>>> I try to make those cuts. I hate throwing all that mango-goodness
>>> away!
>>> What do other people do?
>>
>> You need to be TOLD what to do? Silly Girl!! <grin>
>> (Stand over the sink and gnaw and scrape the flesh through your teeth!)
>
> Well, that's what I did!!!
> I just wondered if there was a more elegant way to do it!!!!
>
> Meanwhile, I found chicken breasts and red and green peppers on sale at the
> market, and I wanna do something spicy with chicken, mangoes and rice.
>
> Any ideas anyone???
>

Well, I made it up as I went along...here is what I made for dinner.

I must add, that this mango was about a day or 2 away from being luscious,
which was disappointing. I made a mistake at the market, I thought I had a
ripe one in the fridge, turned out, I didn't.

But here it is, and it was pretty tasty, if I do say so myself. If the mango
had been ripe, it would have been unbelievable.

This made enough for 3 portions.

2 Chicken breasts, cut into large chunks
Mojo marinade (or combine lime juice, garlic, salt and pepper)
ground cumin
ground chipotle
mexican oregano
cilantro
4 cloves of garlic, chopped
1 mango, diced
1 small onion, diced
1 small green pepper, cut into chunks
1 can tomato sauce (8 oz size)
olive oil
Juice of one lime
1 cup frozen peas
1 cup chicken stock

Arrange chicken chunks in a dish and add mojo marinade and let it sit for at
least 30 minutes. Turn it to coat evenly and turn it occasionally.

Heat the olive oil in a large skillet and add the onions and peppers. Saute
until softened, and add the garlic, and let that cook until soft but not
brown.

Add the chicken, marinade and all, to the skillet and let the chicken begin
to brown, turning frequently. Add cumin, chipotle, oregano and cilantro to
taste. Add the tomato sauce, lime juice and broth. Stir in the peas and the
mango chunks.

Bring to a boil and simmer about 10 minutes.

Serve over rice.