Sunshine on a plate! The juicy mangoes create a zingy salsa with a subtle hint of spice and taste delicious in combination with the spicy chicken skewers. Easy to make, ideal for a weekday evening when you want to serve something a little special.
Slice the chicken into cubes. Season the meat with the chicken seasoning, sweet soy sauce manis and crushed garlic. Marinate in the fridge for at least 1 hour.
Cut the mangoes into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Finely chop the shallot and parsley.
Mix all the ingredients and add the juice of the lime. Season with salt and pepper.
Cook the basmati rice according to the instructions on the package.
Thread the chicken pieces onto 8 skewers. Grill the chicken skewers in the oven for about 15 minutes.
Serve the rice with the mango salsa and the chicken skewers.
Tip: for added flavour add avocado cubes to the salsa.
