You’ll need: 8 chicken fillets, cut in half lengthways and into strips; avocado oil (may substitute with olive oil); 30ml tandoori paste; 30ml chutney; 250ml plain yoghurt; juice of 1 lemon; 2 mangoes, peeled and cut into long slivers (out of season, substitute with canned mango, drained); 150g asparagus spears, blanched; a handful of coriander; salt and ground pepper.

How to: 

Combine yoghurt, tandoori paste, chutney and lemon juice.

Refrigerate and marinate the chicken overnight or for at least two hours.

Place chicken in a baking tray, brush with marinade and grill for 10 minutes, basting occasionally to keep moist.

Allow chicken to cool slightly.

Arrange chicken onto asparagus spears and lay mango on top.

Serve with lemon wedges.

*Recipe and image by SA Mango Growers’ Association.