Recipe: Chicken, Sweetcorn, Mango Salsa by chef Adam Handling

Shelley Sofier

Les Vergers Boiron

Premium Supplier 10th December 2018

Recipe: Chicken, Sweetcorn, Mango Salsa by chef Adam Handling

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken, Sweetcorn, Mango Salsa recipe a try? To get your free sample, email


  • Chicken (1.2kg max)
  • Whole, fresh sweetcorn
  • Butter, as required
  • 400ml Les vergers Boiron Mango puree
  • 10ml rice wine vinegar
  • 10ml sugar
  • 500ml double brown chicken stock (buy)
  • Garnish
  • Small watercress for pepperiness


• Prepare the chicken for roasting
• Roast in the oven for 35mins at 220°C (within 10mins of roasting, brush the skin with mango puree to caramelize)
• After 20mins of cooking, remove from the oven and allow to rest for a further 20mins
• Do not be impatient roasting a chicken!
• Use whole fresh corn and roast – do not boil
• Pan fry with a little bit of butter
• Cut and remove from the core
Mango salsa:
• Bring to the boil
• Reduce by a third
• Finish with 20g butter
• Add 2tbsp of sweetcorn cornels
• Keep the sauce simple! Boil and reduce chicken stock with a small bunch of thyme

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