I tweaked this recipe a bit; I used a prepared Mexican marinade to save time, and I put it on sundried tomato-basil wraps instead of bread. My family loved it! My sister, who eats out several times a week, said it was restaurant quality! I used both light and dark meat chicken, and I cut it into strips before cooking to save a step, and took it off the grill just as soon as the largest strip wasn't pink. I only used one mango (didn't write down my shopping list-again) it was subtle and sweet, next time I'll use two. Had the salsa on the side, to reduce the mess. Definately will make again!
Was this review helpful?
2 users found this review helpful
I tweaked this recipe a bit; I used a prepared Mexican marinade to save time, and I put it on...