Mango is indeed one under-utilised food! This recipe will change the way you think about mango.

  • 30 minutes
  • 4 servings
  • 611 calories

Ingredients

Chicken

  • 14 oz / 400 g chicken fillet
  • 1/2 tablespoon of oil
  • 1/2 teaspoon salt
  • 1/4 teaspoons of pepper

Salad

  • 1 mango
  • 1 small papaya
  • 3 carrots
  • 7 oz / 200 g china cabbage
  • 8.8 oz / 250 g edamame beans
  • 1 cup /2 dl (200 ml) cilantro
  • 1 cup /2 dl (200 ml) mint leaves
  • 1/2 cup / 1 dl (100 ml) peanuts

Peanut sauce

  • 3 tablespoons peanut butter
  • 3/4 cup /1 1/2 dl (150 ml) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon of Japanese soy
  • 1 garlic clove
  • 1 cup / 2 dl (200 ml) cilantro
  • 1 lime

Instructions

  1. Heat the oven to 400°F / 200°C.
  2. Place the chicken in an oven-proof form, add salt, pepper and oil.
  3. Cook for about 15 minutes or until the chicken is ready, cut into smaller pieces.
  4. Cut the mango, papaya, carrots and cabbage into strips.
  5. Mix the vegetables with edamame beans, cilantro, mint and peanuts.
  6. Mix together peanut butter, coconut milk, red curry paste, soy and finely chopped garlic.
  7. Divide the lime into wedges.
  8. Top the salad with chicken, peanut sauce, lime and cilantro.

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