There are many varieties of mango and the true mango lover does not discriminate. Some of the favorites are the East Indian and St. Julian, (otherwise called “Julie”), The Blackie, Bombay, Number Eleven, Robin, Longy, Stringy, and the common mango are some of the other popular ones grown in yards and sold in markets. Whether ripened, over ripened or even half ripened (with the addition of salt or black pepper) there is little that can stop a mango lover from devouring the fruit when in season.
Jamaican Chicken Kebabs In Mango Sauce
- 1 tbsp. Jamaican curry powder
- ½ cup Jamaican salad dressing
- ¼ cup Jamaican honey
- 12 bamboo skewers
- 2 cups Jamaican mango chunks
- 3 cups cooked Jamaican chicken chunks
- 3 cups June plum chunks
- Marinate chicken in Jamaican salad dressing, Jamaican curry and Jamaican honey for a minimum of 3 hours.
- Thread on bamboo skewers alternately with Jamaican mango & June plum. Brush with marinade.
- Cook on the stove top, Broil or barbecue, basting until done.
- This dish can be eaten as is or served with classic Jamaican rice and peas or regular white rice. Mango coleslaw is a great side dish that can also be served with the Kebabs. Using a variety of types mangoes in the dishes helps to distinguish a separate taste.
Recipe and Photo Courtesy of Island Buzz Jamaica