Thai chicken with mango and pepper

Peel and cut two mangoes into small pieces along with ginger, garlic and seedless chili.

Use ripe mangoes.

How to choose a ripe and tasty mango

Combine the chopped ingredients with vinegar, fish and soy sauces, sugar, squeezed lime juice and turmeric.

Grind with a blender to make a sauce. Try it and add some sugar, sauces, or lime juice if you like.

Cut the chicken into small pieces and roll in the flour and salt mixture.

In a skillet, heat the oil over medium heat and brown the chicken until golden brown, about 5 minutes on each side or slightly longer.

Place fillets on paper towels to remove excess oil.

Pour the sauce into a clean skillet and add the bell peppers, chopped in medium pieces. Bring to a boil over medium heat, then reduce heat to low.

Cook for 3-4 minutes, stirring constantly. If the sauce has become too thick, add a few tablespoons of water.

Cut the remaining mango into pieces and place with the chicken in the sauce pan. Stir, leave for literally a minute, and serve.