Mango Chicken is a superb Thai dish, often served as a main course. Today we thought, why not take the classic recipe and turn it into a fun party appetiser? After much thinking and testing, we came up with these mango chilli chicken rolls. They are so cute and tasty!
Think of them like a spring roll that uses mango as the wrapping, thinly sliced chicken as filling, and a Thai-flavoured sauce to boot.
For that perfect sweet and chilli kick, make sure you select ripe mangoes. As we'll show you below, you'll have to slice the mangoes thinly. To avoid ripping through the flesh, make sure you cut them slow and steady.
As for the sauce, we made it with ginger, Thai chillies, lemongrass, garlic and spring onions. It delivers the right balance of flavour, and it contrasts the sweetness of mango nicely. Do you have your own favourite Thai sauce? Feel free to swap it in!
These mango chilli chicken pinwheels are not just cute, but quite healthy too. There's very few added fats, mostly fruit and veggies, and chicken meat is naturally lean. Two of these rollups will give you 100 calories and only 4 grams o fats. Not bad for a party snack, right?
To help you make these without fuss, we wrote in-depth instructions below, and we shot a video as well. So take your time, follow along, and have fun!
NOTE: The default ingredients yield 18 rolls and one serving consists of 3 pieces.
- Chicken Breast
- Lemon Grass Stalks
- Fresh Ginger Root
- Bird Eye Chillies
- Spring Onions
- Garlic Cloves
- Rapeseed Oil
Let's start by getting the mango and chicken ready.
Peel the mango and then cut it into slices trying to get them as long and thin as possible as you'll need to wrap the chicken.
Next, thinly slice the chicken breast the same way you did for the mango.
Now, let's move onto the Thai filling.
Trim the ends of the lemongrass stalk and remove any outer layer that feels rough and dry to the touch. Then, briefly chop it into smaller bits.
Next, peel and dice the ginger and slice the green chillies and spring onions.
Transfer these ingredients into a food processor and tip in also the crushed garlic, honey, lime zest and juice, and vegetable oil.
Then, blitz all into a smooth paste. It should be spreadable and not runny.
To prepare the pinwheels, lay a slice of mango flat, followed by one of chicken. Then, spread one teaspoon worth of chilli filling over the chicken and roll everything up. Secure the roll with a toothpick to prevent it from unfolding.
Repeat this step until you have used all the ingredients.
Finally, transfer the prepared mango rolls onto a tray lined with baking paper and roast them for 10 minutes at 190°C (375°F) for static ovens.
Once the chicken is cooked through, place the pinwheels on a wire rack to drain excess water released by the mango and serve hot or cold.
You can replace fresh ginger and garlic with the dried counterparts.
Avoid overcooking the roll-ups or the mango will shrink too much and burn.
Store any leftovers in an airtight container for up to 2 days in the fridge or freeze for one month.