Mango Colada Chicken with Ginger Fruit

  • Yield: 6 servings


12medium chicken thighs, skinned
1-1/2cup cubed half ripe mango
1/4cup rum
2tablespoons sweetened coconut cream
1/4cup soy sauce
1teaspoon grated ginger root
1teaspoon allspice
-- Curly lettuce leaves
1tablespoon toasted sesame seeds
Ginger fruit
4tablespoons sweetened coconut cream
1/2teaspoon grated ginger root
2cups cubed and peeled ripe mango
1pint strawberries (hulled)
2cups seedless purple grapes



  1. In food processor, place mango and purée. Add rum, coconut cream, soy sauce, gingerroot and allspice. Coat chicken with mango mixture and place in baking pan. Bake at 400F, uncovered, about 50 minutes, turning frequently, until fork can be inserted in chicken with ease. (Increase heat to reduce liquid if necessary toward end of cooking.) Line round serving platter with lettuce. Place chicken in center, sprinkle with sesame seed and arrange Ginger Fruit around chicken.
  2. Ginger Fruit: In large bowl, mix together 4 tablespoons sweetened coconut cream and 1/2 teaspoon grated gingerroot. Add 2 cups cubed and peeled ripe mango, 1 pint strawberries (hulled) and 2 cups seedless purple grapes. Toss to mix well.