Turkey breast strips in sweet-spicy mango cream sauce with rice.

Text read by Mary Peters


  • 600 g turkey breast, fresh
  • 2 mangoes, ripe
  • 400 ml chicken stock, 
  • 200 g cream
  • a little sugar
  • ground chilli (to taste)
  • Lemon grass, ground
  • 1 tsp. Curry powder
  • salt and pepper, black
  • 250 g basmati rice
  • 1 onion
  • Olive oil
  • Soy sauce, dark


Finely chop the onion and rosemary needles. Finely purée the chestnuts. Briefly sauté the onion and rosemary in olive oil, add the chestnut purée and mix. Separate the eggs, beat the egg yolks with butter until fluffy. Stir in the chestnut mixture and the cheese. Season with salt, pepper and add the lemon zest.

Beat the egg whites until stiff, mix with the chestnut mixture and pour into buttered soufflé moulds. Place the moulds in a baking dish. Fill with water to 2/3 of the height of the soufflé dish. Bake in the preheated oven at 180 degrees for about 45 minutes.

A cream sauce with fresh mushrooms goes very well with this.

Prepare the rice as usual. Peel the mangoes and cut them into pieces. Chop about ¾ of the flesh with a hand blender. The other ¼ will be caramelised later in the pan. Cut the onion into small cubes.

Bring the chicken stock to a boil and add the mango purée and onions. Season with chilli, curry, 2 tbsp sugar, pepper, salt and lemongrass. Let it boil down a little, and then add the cream. Let it boil down again briefly and season again.

Put some water and sugar in a pot or pan and bring to a boil. When the sugar is slightly brown, add the mango cubes and caramelise lightly. Then add the mango cubes to the sauce and let them steep briefly. The fruit should retain some bite.

Wash and dry the turkey breast and cut into strips. Fry the turkey breast strips in a little olive oil. Add a little soy sauce at the end.