Chicken and Mango Stir – fry
This dish is a modified version (I added button mushrooms) of a recipe from Practical Chicken (Parragon, 2002), one of the four cookbooks that my mom-in-law gave me for my birthday. The reason I chose this chicken and mango stir-fry to be the first recipe from the cookbooks that I should try is simple. I have always associated stir-fried dishes with Chinese cuisine. But having mango as one of the important ingredients in a stir-fried dish gives it a very Filipino flavor. I have a friend whose work takes her from one country to another. And she always says that when returning to the Philippines, the first thing she looks for are Philippine mangoes. She swears there’s nothing like Philippine mangoes. While mangoes grow in other countries, they are never as sweet.
Years ago, a ripe sweet yellow mango was a summer treat. It is only during the summer months when they were abundant. They used to be a seasonal fruit. Today, they are grown all year round. More expensive during non-summer months though–the price doubles. And they are still sweetest during the summer. Luckily, the mango that went into my stir-fried dish was sweet.
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This sounds yummy! I’m a huge mango fan and have tried pairing mangoes with savoury dishes before. I made a version of this with shrimps. I’ll probably try making this for Noche Buena this year.
Shrimps sound good, Marie. Fish fillets will probably work as well.
Your friend is right – there is nothing like Philippine mangoes! Miss ko na yan… dito sa States, hindi matatamis ang mga mangga. Malalaki sila at pula, not like our golden mangoes – so sweet!