Mango Sauce

Ingredients Weight Measure
Mangoes, fresh, peeled, chopped 18 oz.
Apple cider 8 oz.
Dijon mustard 1 Tbsp.
Lemon, fresh, juice of 4 1/2 cup
Garlic, chopped 1 tsp.
Kosher salt 2 tsp.
TABASCO® brand Habanero Sauce, divided 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.

Chicken Breasts

Ingredients Weight Measure
Chicken breasts, boneless, skinless, lightly pounded (8 oz.) 12 ea.

Mango Salsa

Ingredients Weight Measure
Mangoes, fresh, peeled, small dice 9 oz.
Red onion, small dice 4 oz.
Mango Sauce (recipe above) 4 oz.
Cilantro, chopped 1 oz.


Ingredients Weight Measure
All-purpose flour 10 oz.
Cornstarch 1 oz.
Kosher salt 2 tsp.
Black pepper, ground 1 tsp.
Peanut oil, for frying


  1. To prepare the Mango Sauce, combine mangoes, apple cider, Dijon mustard, lemon juice, garlic, salt and 1 Tbsp. TABASCO® Habanero Sauce in a blender. Blend ingredients together until smooth. Reserve 1/2 cup to use in Mango Salsa.
  2. Add remaining 1 Tbsp. TABASCO® Habanero Sauce and 1 Tbsp. TABASCO® Chipotle Pepper Sauce and blend.
  3. Pour sauce over Chicken Breasts and toss to coat well. Refrigerate at least 4 hours or overnight.
  4. For the Mango Salsa, combine mangoes, red onions, reserved Mango Sauce and chopped cilantro in a small bowl.
  5. Toss ingredients together and set aside for presentation.
  6. To prepare the Breading, combine flour, cornstarch, salt and pepper.
  7. Remove chicken breast from sauce and coat in flour mixture.
  8. Fry in peanut oil at 340°F until golden brown and crispy, about 5-7 minutes.
  9. Cut chicken breast in half and serve each breast with 1-1/2 Tbsp. Mango Salsa and your favorite side dish or salad.

Yield: 12 servings