Finger licking good great cooked on the barbeque too. Serve with a chunky salad. Preparation time: 20 minutes Cooking time: 20 minutes Serves: 4 Cost per portion: £1.68 6 tbsp Rubicon mango juice 4 tbsp sweet chilli sauce 2 tbsp soy sauce 2 tsp minced ginger 1 tsp minced garlic 1 red chilli, thinly sliced, optional 3 frozen skinless, boneless chicken breasts, thawed and cut into chunks 2 courgettes, sliced into 16 pieces 2 Alfonso mangoes, stone removed, peeled and cut into cubes fresh coriander to garnish, optional
1 In a large bowl mix together all the ingredients except the coriander. Cover and leave to marinate overnight or for at least 30 minutes. Thread alternatively onto soaked wooden or metal skewers. 2 Preheat a grill to high/hot. Arrange the skewers on a foil lined tray and cook for 810 minutes on either side basting with any remaining marinade as you cook. Serve scattered with fresh coriander and with lime wedges to squeeze over if liked. Cook’s tip By soaking wooden skewers for 30 minutes in cold water before using this prevents them from catching fire or burning Cost cutter Stretch the chicken to serve 6 by threading on extra vegetables try using cherry tomatoes, diced red, yellow or green peppers look out for value packs. Recipe from Rubicon for National Mango Week