Chicken & Mango Sauce

Ingredients Weight Measure
Mangoes, fresh, peeled & chopped 2 cups
Apple cider 1 cup
Dijon mustard 1 Tbsp.
Lemon juice, fresh 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, boneless, skinless, lightly pounded 12 ea.

Mango Salsa

Ingredients Weight Measure
Mangoes, fresh, peeled and small dice 1 cup
Red onion, small dice 1/2 cup
Reserved Mango Sauce 1/2 cup
Cilantro, chopped 1/4 cup


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


  1. For 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. Add other 1 Tbsp. TABASCO® Habanero Sauce and TABASCO® Chipotle Pepper Sauce and blend. Pour sauce over chicken breast; toss to coat chicken well. Refrigerate overnight or at least 4 hours.
  2. For the Mango Salsa, combine mangoes, red onions, Mango Sauce and chopped cilantro in a small bowl. Toss ingredients together. Set aside.
  3. For the Breading, combine flour, cornstarch, salt and pepper. Remove chicken breast from sauce. Coat entire chicken breast in flour mixture. Fry in 340°F peanut oil, until golden brown and crispy (approximately 5-7 minutes).
  4. To serve, cut chicken breast in half. Serve each with 1-1/2 Tbsp. Mango Salsa.

Yield: 12 servings