‘Mango con chile’ is something I really love! There’s a drink called a Mangonada at our favorite Mexican Fruteria. According to Wikipedia (yes, I research EVERYTHiNG!!!) here’s the definition of a Mangonada, just in case you’re curious… “Mangonada, also known as Chamango, is a Mexican fruit drink. The drink is typically made with chamoy sauce, mangos, lime juice and chili powder and is decorated with a tamarind straw. It is popular in Colorado, Chicago, California, Texas, and Mexico.” Duh it’s popular in Mexico, Texas and California, I am a bit surprised about Chicago, but really surprised about Colorado, Jaja! So mango and chili together is what inspired this new chicken salad recipe. It’s a very easy recipe. If I can make it in the 3min it takes for my littlest to devour her entire lunch, then you can totally do it.
So, if you didn’t already know this about me, I am a Latina in a white girl’s body. I have no idea how it happened being a white girl from Kansas, but it did. I’m the “honorary latina” at all of the fiestas. My husband is Mexican, but in our relationship, he’s more ‘white’ than I am. It’s hard to explain, but it’s true. Poor thing was trying to stay away from all hispanic women, and then ended up marrying an undercover Latina. However, I do not watch telenovelas while ironing clothes, which he is thankful for, but I do spend all of his money…. on Amazon. Oops. But really it’s “our money,” you know the drill 😉
Another inspiration for this recipe is that I’m into making everything a salad, because it’s summer and it’s SO HOT!!! AND this requires zero cooking. Seriously the last couple of years in Texas we’ve had 2 seasons: Raining or HOT! Hot is a given, the rain is so random. I would LOVE to wear some winter clothes again one day though… Speaking of rain, we’ve had these huge summer thunderstorms come through every single day this week during nap time, it’s been pretty magical. The rain has skipped our house most of the time (bummer), but my kids have actually napped! (A million high 5’s here right now!!!!)
Without further adieu…
- 3 Cups Rotisserie Chicken (deboned and shredded/chopped)
- 2 Mangos, diced
- 1 Egg
- 1 Tbsp Lime Juice
- 1 Tbsp Dijon Mustard
- 2 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Sea Salt
- 1 Cup Light Tasting Olive Oil or Avocado Oil
- Cut up chicken and mango, set aside together in a large bowl.
- Put all the ingredients for the mayo (in the order listed) into a large mouth cup or immersion blending cup. Blend for 30-60 seconds until mayo is created.
- Mix all the mayo with the chicken and mango.
- Refrigerate up to 5 days.
- Feel free to add red pepper, green onion, whatever sounds good.