Tropical mango chick snacking on cashews

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We’ve been through a heatwave the past few weeks. Resulting in me being sticky, overly melodramatic and unmotivated to cook anything remotely decent. Needless to say one should eat. And one should eat well.

After wiping the sweat from my brow, pouring a glass of anythig-alcoholic-and-cold and stopped being a whining arse, I got this beautiful brainwave:

Mango, watercress, skinless chicken and roasted cashew salad.

Topped with soya-chilli dressing. I know. What a beautiful combo.

The Recipe

Serves 4 generously 


4        Skinless, free-range chicken breasts

2         Large ripe, but firm mangos

100g   Cashew nuts

150g   Watercress

60ml   Thick soya sauce

2          Fresh Chilies, seeds and all

Sweet soya sauce for drizzle

Fresh lime


Ina Paarman’s Cajun Spice

Preparation & Cooking time: 15 mins


1. Cut chicken breasts in strips. Sprinkle with Cajun spice. Rub soya sauce in. Bear in mind the soya sauce is already very salty thus do not add extra sald

2. Place griddle pan over high heat, stir fry chicken strips until cooked through. About 6 mins. Set aside to cool.

3. Meanwhile skin the mangos and slice into long rectangular pieces.

4. In a pan, heat cashews. Dry roast until golden. Keep your eye on them, they burn on purpose. Just to feed your melodrama.

5. Toss chicken, watercress, mango, cashews, juice of lime and pepper. Top with fresh sliced chillies and sweet soya sauce drizzle. Grab a ice cold glass of Pinotage-Rose and dig in. That heatwave we talked about, is history.

Eat and drink copious amounts. It’s summer. Plus there’s an exotic tropical mango chick begging and ready to be taken advantage of.




image Written by:

Meet Mynderd. Hi, nice to meet you! Needless to say I'm passionate about food. Friends, family, copious amounts of wine, beer, baking and sandy feet can be added to the list. I'm not a chef. I'm also not a photographer. I'm not about complicated, tweezer-placed food. I am about simple, toe-curling-good food. I studied Food Consumer Science at the University of Pretoria. Graduated in 2013 and kept on travelling the wonderful world of food. Hop on!

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