80g of butter or margarine
2 tablespoons of finely chopped onion
1 stalk of parsley, chopped
1 cup of diced mango
5 tablespoons of all-purpose flour
1 tablespoon of curry powder
1 teaspoon of garlic salt
1/2 teaspoon of mustard powder
1 sprig of rosemary
3 cloves
1 meat extract tablet
1 1/2 cups of warm water
4 cups of cooked chicken, cut into pieces
1/2 cup of heavy cream
1 large ripe mango
80g of butter or margarine
2 tablespoons of finely chopped onion
1 stalk of parsley, chopped
1 cup of diced mango
5 tablespoons of all-purpose flour
1 tablespoon of curry powder
1 teaspoon of garlic salt
1/2 teaspoon of mustard powder
1 sprig of rosemary
3 cloves
1 meat extract tablet
1 1/2 cups of warm water
4 cups of cooked chicken, cut into pieces
1/2 cup of heavy cream
1 large ripe mango
In a saucepan, melt the butter or margarine; add the onion, parsley, and mango
Let it simmer for 10 minutes, stirring occasionally
Mix in the flour, curry powder, garlic salt, and mustard powder
Add to the mixture the rosemary sprig and cloves
Dissolve the meat extract tablet in the warm water and add it to the mango mixture; let it cook until thickened
Reduce heat and let it simmer slowly for 30 minutes
Add the cooked chicken and heavy cream
Cut a slice off the top of the mango
Carefully remove all the seeds
Fill the mango with the chicken mixture
Put in a moderate oven for 25 minutes
Serve with rice.
