Peel the mango, mash it with a fork (or simply open the can), mash the garlic, cut the lime leaves into fine strips, core the chilli pepper and cut it into very small pieces, press the garlic.
Mix everything to a marinade, if there is still mango jam, add 2 tablespoon.
Cut the chicken breast fillets into 10 oblong pieces of similar size, add to the marinade and leave to stand in the refrigerator for a while (1 - 12 hours).
Then skewer the individual pieces lengthways on a stick of lemongrass - so it is important that it is frozen.
Place all the chicken pieces in an ovenproof dish or on a baking sheet, pour the rest of the marinade on top and bake in the oven at about 180 degrees for about 20 minutes, turning in between.
With a lot of mango sauce, the skewers can be eaten wonderfully as a main course with basmati rice, and on their own they make a delicious starter. They taste at least as delicious cold - preferably a day later, then the meat takes on even more of the taste of the lemongrass.
The skewers are also an absolute party hit (unfortunately quite expensive). As finger food, I make it with less mango and a little more spicy.
The quantities of the individual ingredients can be varied according to your taste and taste!
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