Here's a versatile and deliciously simple marinade for chicken, pork or tofu using fresh mango. Try a garnish of fresh cilantro or green onions on the finished dish.
Makes 1 cup marinade
1 large ripe mango, chopped
1 tablespoon avocado or coconut oil
2 tablespoons orange juice
2 teaspoons grated fresh ginger
2 teaspoons sugar (coconut or light brown)
2 cloves garlic, roughly chopped
¾ teaspoon fine sea salt
¼ teaspoon crushed red chile flakes
To make the marinade, combine mango, oil, juice, ginger, sugar, garlic, salt and chile flakes in a blender or food processor and puree. Pour into a large bowl and add up to 2 pounds of chicken breast or chicken thighs, pork chops or sliced firm tofu. Cover and refrigerate at least 2 hours and up to 1 day.
When ready to cook, transfer everything (marinade and all) to a baking dish and bake in a 425°F oven until cooked through; or remove the food from the marinade and grill it, then place the marinade into a small saucepan with ⅓ cup water and boil for at least 5 minutes before serving it along with the grilled food.