Extra notes:

To substitute with dry mango:
Dry mango can be substituted for the fresh mango. Pour ½ cup of boiling water over 150g dry mango and stand for 5 minutes, drain and chop into smaller pieces and use as per the recipe.


  • 8 chicken thighs
  • 2 tablespoons olive oil
  • 1 jalapeno pepper, chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika powder
  • 1 teaspoon garlic, crushed
  • Juice and zest of 2 limes
For the mango salsa:
  • 2 fresh mangoes, peeled and diced (can substitute with 1 cup rehydrated dried mango)
  • 1 bunch coriander, washed and chopped
  • ½ red onion, diced
  • 1 red pepper, diced
  • Pinch of salt
  • Juice and zest of 1 lime


  1. For the chicken; place all the ingredients in a bowl and whisk to combine, add the chicken, cover with cling wrap and marinate for 2 hours or overnight.
  2. In a medium bowl stir together all the ingredients for the mango salsa, set aside.
  3. To cook : bake in a casserole dish at 180°C in a preheated oven for 30 minutes or until cooked through and the juices run clear when pierced with a fork.
  4. Serve with mango salsa.