Summer has come to an end sadly and what I will miss the most is the tropical fruit we are so lucky to enjoy here in Australia especially Mangoes. My grandfather has the most spectacular mango trees in his backyard which they planted over 40 years ago. Each year he harvests around 600-800 mangoes during the summer most the size of small footballs. The juicy flesh of these delicious fruits are so sweet nothing quite compares.
The mangoes that you buy from the grocery shops are picked well under ripe like most commercially grown fruit so the flavour doesn’t have the time to develop as much as homegrown making these mangoes the absolute best (non biased of course). He even has had people help themselves to his tree uninvited to my grandfathers displeasure. At 85 years old he still hobbles around his yard every morning quite literally collecting and admiring the fruits of his labour. So proud in fact that he keeps a journal and records how many he has harvested each year even the ones that the bats have taken. Bless his heart ♥
Mangoes are a great source of vitamin C which aids a healthy immune system. Helps with digestion as it contains enzymes that help to break down protein in your body. Lowers cholesterol, clears the skin, keeps your eyes healthy and there is even research that suggests the compounds in mangoes have cancer preventing properties. In case the sweet flavour of this fruit isn’t enough to get you indulging in them the nutritional benefits speak for themselves.
Finishing off the season I decided to make a summery mango salad to accompany the kids sweet chilli chicken they love. Very simply put together with fresh lime and olive oil as the mango just shines on its own.
Now to embrace the cooler weather ahead well not quite yet, here in Queensland they weather stays quite warm till end of April so we still have time to enjoy the sun and afternoon swims for a little while longer.
Sweet Chilli Chicken with Mango Salad
A sweet and summery meal that the whole family will enjoy
500g chicken tenders
1/4 cup sweet chilli sauce preferably one with low sugar
1 clove garlic crushed
1/2 lime juiced
200g mixed lettuce leaves
1 large mango seed removed and sliced thinly
1/4 cup olive oil
1/2 lime juiced
salt and pepper
- In a bowl place chicken tenders, sweet chilli sauce, lime juice and garlic. Mix well to coat chicken and place in the fridge till needed.
- Prepare dressing, place all the dressing ingredients in a jar and set aside
- In a serving bowl place lettuce leaves and sliced mango
- Heat a grill pan on medium to high heat and cook chicken tenders for 3-4 mins each side until cooked through
- Arrange chicken pieces on top of the salad and pour over the dressing. Season with extra salt and pepper if needed.
+You can also add some cashew nuts for some extra crunch.