1/2 cup olive oil
1/2 cup prepared mango chutney, chopped if coarse
1/2 cup bottled teriyaki sauce
2 tablespoons balsamic vinegar
3/4 pound boneless, skinless chicken breast, cut into 1 1/2 to 2-inch cubes
18 medium shrimp, shelled and deveined
1 medium yellow onion, peeled with both ends trimmed off and cut into six wedges approximately 1/2 inch wide
1 medium red onion, peeled with both ends trimmed off and cut into six wedges approximately 1/2 inch wide
2 firm-ripe mangos, peeled, pitted and cut into large cubes
1 large red or green bell pepper, halved, trimmed, seeded and cubed
Nonstick cooking spray, as needed
GINGER MANGO SAUCE
1 mango, peeled, pitted and diced (about 1 cup)
1/4 cup frozen orange juice concentrate
3 tablespoons water
2 teaspoons grated fresh ginger
For marinade, combine oil, chutney, teriyaki sauce and vinegar. Set aside half to use for basting. Place chicken and shrimp in wide, shallow glass dish or pan. Pour remaining marinade mixture over, then cover and marinate in refrigerator at least 3 hours or overnight. Soak 18 large bamboo skewers (about 12 inches long) in water at least 1 hour before using. Separate the onion wedges into double layers. To prepare kabobs, alternate chicken, onions, mango, green or red pepper, and shrimp (or you can make separate skewers of shrimp and chicken) onto soaked skewers, keeping them near the pointed end of each skewer, leaving a long “handle” of skewer open. Coat the grill grate with nonstick cooking spray. Place skewers over medium coals for 15 to 20 minutes. Brush often with remaining marinade mixture and turn skewers until cooked through. Serve with Ginger Mango Dipping Sauce: Combine mango, frozen orange juice concentrate, water and ginger in electric blender. Puree until smooth and serve with skewers.
Nutritional analysis per serving: 240 calories, 45 calories from fat, 5 g total fat, 1 g saturated fat, 0 g trans fat, 60 mg cholesterol, 310 mg sodium, 31 g total carbohydrate, 3 g fiber, 26 g sugar, 18 g protein, 30% Vitamin A, 140% Vitamin C, 4% calcium, 6% iron.
Recipe and image courtesy of the National Mango Board (mango.org)