Mango season is one of my favorite seasons in Hawaii. Mangoes pair well with both savory and sweet dishes which is a good thing because a single tree can bear hundreds of mangoes!
A common misconception is that honeybees pollinate the mango trees. If you look at a mango tree that's flowering, you'll see that the flowers are very tiny. Most of the pollination is taken care of by flies and stingless bees.
- chicken drumsticks
- 1 medium mango, sliced
- 1/2 large yellow onion
- 2 jalapenos, halved and seeded
- 1 tbsp canola oil
- 1/4 cup cider vinegar
- 1/4 cup bourbon
- 3 tbsp Macadamia Blossom honey
- 3 tbsp Dijon mustard
- 1/2 tsp light brown sugar
- 1/4 tsp chili powder
- 1/4 tsp dry mustard
- 1/4 tsp kosher or Hawaiian salt
- Preheat oven to 350 degrees
- Place mango, onion and jalapenos on a baking pan lined with parchment paper. Put in preheated oven and roast until soft, about 15 minutes.
- Salt and pepper the chicken pieces and place on roasting pan. Put in the oven along with the mango, onion and jalapenos.
- Remove roasted mango, jalapenos and onions from oven and put in a blender. Add the remaining ingredients (except for the chicken) and blend until smooth.
- Keep the chicken in the oven after removing the mango mixture. Use the blended mango sauce to baste on chicken legs as they are roasting. Remove from oven when chicken is browned and tender about 45 minutes to an hour.
This mango mixture also makes a great barbeque sauce for grilled chicken as well. Just baste on the chicken while grilling.