• 1 – 2 ripe mangoes skinned and cut into cubes or strips
• 2 tbsp of chopped mint leaves
• 2 tbsp of chopped fresh cilantro leaves
• 1/2 teaspoon of sweet chili sauce
• 1 tbsp of mango chutney (optional and not a part of the original recipe but rather something that I felt needed to be added)

Combine and mix all ingredients, chill and serve.

Ingredients for stir fry

• 4 – 5 skinless, boneless, chicken thighs, quartered or cubed
• 2 cups of fresh stir fry vegetables
• 1/2 cup of coconut milk
• 1/4 cup of evaporated milk
• 1 stalk of lemongrass cut lengthwise into 2 inch chunks
• 2 tbsp of fresh ginger, minced
• 2 – 3 garlic cloves, minced
• 1/2 of small onion, chopped
• 1 tsp of curry powder (or to taste)
• 2 tbsp of sweet chili sauce
• 1 tbs of olive or sunflower oil

Ingredients for coconut seasoning

• 1/2 cup of unsweetened coconut
• 1 tsp of turmeric powder
• 1 tsp of ginger powder
• 1/2 tsp of garlic powder
• salt and pepper to taste

1. Prepare coconut seasonings by dry frying all of the spices until lightly browned. Set aside.
2. Heat oil in a medium stainless steel saucepan or wok. Saute onion, garlic, ginger and lemongrass for about 2 minutes. Add curry powder and fry additional minute or so. Then add chili sauce and coconut milk. Combine and let simmer for 2 – 3 minutes. Add chicken, mix and let simmer for about 10 – 15 minutes (the time depends on the size of your chicken pieces – larger pieces need more time to cook through). Add the evaporated milk. Stir. Add vegetables, combine and cook for another 5 – 10 minutes until veggies are cooked but still firm. Add prepared coconut seasoning. Carefully combine. Add salt if needed. Serve over rice.

• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp of black pepper
• 1 tsp cornstarch
• 1/3 cup of plain yogurt (optional – I like to marinate chicken breast in yogurt to make it more tender)

Sauce Ingredients

• 2-3 tbsp tomato puree, or tomato ketchup
• 2 tbsp sweet chili sauce
• 1 tbsp oyster sauce
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp honey
• 2-3 tbsp of water
• 1/2-1 tsp apple cider vinegar or balsamic vinegar
• sugar and salt to taste

Main Ingredients

• 8 oz skinless boneless chicken breast, cut into bite-size pieces
• 2 tbsp oil
• 1/2 small onion, quartered
• 1/2 small red bell pepper, cut into chunks
• 1/2 small green bell pepper, slivered into 1-inch lengths
• 1 medium ripe green mango, peeled, pitted and slivered
• 1/2 medium mango, peeled and cut into stripes for garnish

Marinate chicken pieces with Marinade ingredients for 10 – 20 minutes. Meanwhile mix the Sauce ingredients in a bowl. Set aside. Heat up some oil in a wok, stir-fry onions, red and green bell peppers until fragrant and slightly charred. Dish up and set aside. Heat up 2 tablespoons of oil in a wok, toss in marinated chicken pieces and mango. Stir and cook for about a minute or until chicken starts to stick to the bottom of the wok. Cover wok and simmer on medium-high heat for another 2 minutes to draw the mango juice out. Remove wok cover, add in the sauce mixture, stir well and bring it to a quick boil. Cover wok, turn heat to medium-low and let it simmer until the chicken is thoroughly cooked. Toss in veggies, stir well, and add salt and sugar to taste. Serve over white rice.

• 4 big ripe bananas, mashed
• 4 tbsp flour
• 1 1/2 tbsp rice flour
• 1/2 tbsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• oil for frying

Mix the flours, baking powder, soda, salt and sugar in a bowl. Stir it into the mashed banana. Add some additional flour if the mixture is too soft. Heat some oil in a skillet until medium hot. Scoop a tablespoon of the banana mixture onto the pan, flatten the batter slightly. Fry one side till medium brown and flip over to fry the other side. Place cooked fritters on kitchen paper to remove excess oil.