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1
Cut the mango.
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2
I've never dealt with this fruit before, so here are some notes: this fruit has a core, but not a pit like a peach or avocado.
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3
It is a broad, somewhat flat white seed-looking thing...getting to it is tricky.
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4
The fruit itself is fibrous and juicy and sticky.
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5
It's connected to the seed so us your knife to scrape the fruit off the seed after quartering most the flesh off.
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6
Add all ingredients except the chicken to the blender an pulse on a somewhat low speed until you wind up with a thick, chunky-ish paste.
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7
Thinly coat the chicken and grill until the internal temperature reads 160.
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8
Remove chicken from the grill, tent with foil, and let rest for 5-10 minutes.
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9
Plate chicken with your favorite sides and top with the mango salsa you created.
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10
I grilled corn-on-the-cob on a rack above the chicken that I seasoned with butter, olive oil, Mediterranean sea salt, freshly ground peppercorns, and garlic powder.
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11
It seems some of the sweetness of the chicken marinade rose and infused the corn because there was a delicious sweetness to it once I dug in.
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12
I recommend duplicating this effort with your own dish.
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13
Enjoy!
