- 1 ripe mango, chopped
- 1 tablespoon canola oil
- 2 tablespoons orange juice or white wine
- 2 teaspoons finely chopped peeled fresh ginger
- 2 teaspoons brown sugar
- 2 cloves garlic, chopped
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon crushed red chile flakes
To use the marinade, pour into a large bowl and add up to 2 pounds of chicken breast or chicken pieces, 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 1/3 cup water and boil for at least 5 minutes before serving it along with the grilled food.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.