1 Large mango
1 ½ Fresh limes
2 Birds-eye chillies
1 Medium red onion
1 Small bag pre-packaged spinach leaves
1 Punnet cherry tomatoes
500g Chicken breast fillets
4 Sachets pre-packaged Miso soup (with 4 Sachets of dried garnish)
2 ½ Cups brown rice
Soy sauce to taste
1.Mango mixture- Slice mango flesh into generous sized cubes and place in a medium sized mixing bowl. Juice the limes (all 1 1/2) over the mango, and dice up the chillies into small pieces and add to the mixture. Mix well and place covered in the refrigerator for at least 1 hour. **Note: You can prepare this further in advance, but the longer you let stand, the spicier your mixture will become.
2. Rice- Cook brown rice according to your preferred method.
3A. Miso pot- Bring a pot of water to the boil (3 ½ cups of water), adding the thick pasty contents of the Miso sachets (all 4) to the water just before it starts to boil, stirring the thick liquid into the hot water. Meanwhile dice onion into thin strips. When the water comes to a boil, add onions to the pot and let cook for 5 minutes.
3B. while the onions are cooking, slice up the chicken into thin 2 inch strips. Before adding to the pot, turn water down to a simmer and then add chicken. Poach the chicken for 4-5 minutes until the outer flesh is no longer pink (the temperature of the Miso will drop to a poaching level when chicken is added). Then take off the stove and let sit, while you construct the bowls. The chicken will continue to cook while sitting in the hot Miso broth.
4. Other elements-While the chicken was poaching, slice cherry tomatoes in half, the baby spinach leaves require no prep. **Note: 10 minutes before serving, take mango mixture out of the refrigerator.
5. Bowl construction- Divide up the cooked brown rice among 4 bowls, then spoon out the mango mixture onto the rice. Next with a slotted spoon, fish out the poached chicken and onions, and place on-top of the mango mixture. Lastly top dish off with cherry tomatoes and spinach leaves.
6. Miso soup- Before ladling out the hot Miso, place contents of the dried Miso packet (seaweed and fried shallots) into a small rice bowl, then ladle the steaming hot soup onto it.
Serve immediately with a drizzle of soy sauce over the spicy and sour mango bowl to complete the dish.
This dish was inspired by the gorgeous and large Kensington Pride Mangos at Coles, when in season they were 2 for $5. We tried once with a less ripe and again with a ripe mango, both were good. If you like more texture, elect a less ripe mango, if you want more juice to your dish, choose a more ripe fruit.
Adding lime and chilli is a great touch, to limit the sweetness of this dish, and the chilli adds a real nice kick to the meal.
We like this dish as it has all elements, sweet, sour, spicy, salty (depending on how much soya sauce you end up adding); chewy texture from the brown rice; the freshness from the tomatoes and spinach leaves; while the poached chicken and onion draws from the miso and all other flavours in the dish and makes the bowl more filling/satisfying. We hope you’ll enjoyed this fresh tasty summer bowl!