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Five years ago I had never met a Mango. In fact, I had no idea what was, but I was at the ‘Asian Store’ and saw one for less than a dollar and decided to try it.

Of course, I didn’t have a clue what to do with it. I had no idea what a ripe mango felt like, and in my trepidation, I let it sit on my kitchen counter for perhaps 5 days. I had a birthday party planned (for me) with a mexican theme and didn’t even know how many ways I could have included the poor, ripening mango on the counter.

Alot of people came that I knew, and several brought friends whom I was unfamiliar with. I am sorry that I don’t remember her name, but there was a half Puerto Rican (Pweurrrto RRRican), half Italian woman that came with a friend, and at some point saw that poor, lonely mango sitting on my counter. She picked it up, smelled it and yelled “Manga!” which… shrug… certainly sounded like a good thing!

She explained what a mango was, and some of it’s uses, and said it was an incredible fruit which should be partaken of ‘right now’. She wanted my mango. Whoa.

She peeled it, cut it up, and offered up a few chunks to those who were listening and it was to die for! I still can’t describe the flavor, but will try.

A mango is a little like a peach, both in texture and color of the meat, but taste wise it’s like a peach met a kiwi, with the big pit of the peach and no kiwi seeds. It is juicy yet solid throughout… It is sweet, but not too sweet, even when over ripened.

I have since incorporated it in quite a few recipes… Mango Salsa for instance, and found this recipe in a book published by Food and Wine Books which is delicious.

This recipe is a cold salad, which, because of the different flavor is a wonderful, surprising addition at any potluck, or picnic!

1 1/2 Cups Rice, preferably short grain
1 1/3 Pounds Boneless, Skinless Chicken Breast (about 4)
1/3 Cup Plus 1 Tblspn Cooking Oil
1 1/4 Tspn Salt
3/4 Tspn Fresh Ground Pepper
3/4 Cup Chopped Red Onion
1 Mango, peeled and cut into 1/2 inch dice
1 Avocado, pealed and cut into 1/2 inch dice
3 1/2 Tblspn Lime Juice (about 2 limes)
3/4 Cup Chopped Cilantro

In a large pot of boiling, salted water, cook the rice until just done, 10 to 15 minutes. Drain. Rinse with cold water.

Coat the chicken with 1 Tblspn oil. Season with 1/4 teaspoon each of salt and pepper. Heat a grill pan over moderate heat. Cook the breasts until just done, 4 to 5 minutes per side. Alternatively, put the Tblspn of oil in a large frying pan and season and cook the chicken as directed above. When the chicken is cool enough to handle, cut it into 1/2 inch dice.

Toss the rice with the chicken, onion, mango, avocado, the 1/3 cup oil, the remaining 1 teaspoon salt and the 1/2 teaspoon pepper, the lime juice and cilantro… Serve.

Now, the way that I ‘Dr. It Up!” is, first and foremost, Pound the Chicken. The last thing you want in a salad like this is dry chicken. I also cook the rice in low sodium chicken stock to flavor the base of the salad up a little. Sometimes it’s nice to spicen it up a bit with Jalepeno, and black beans and corn are nice extenders, feeding more without doubling the recipe.

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