What does Mango Chicken Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.
Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.
Ingredients
Chicken breast is meat from the chest/breast area of a chicken. It is a larger piece of meat and slightly flat. When raw the meat is pink and slippery. It must be cooked before consuming. Chicken breast can be cooked using a variety of methods, including grilling, roasting and baking. When chicken is cooked it turns off white, has a tender texture with some chew and a flavor that is mild, meaty and savory.
Mangoes are a large tropical fruit, with a thick glossy skin, juicy flesh and a large flat seed in its center, that encompasses much of the fruit. There are many varieties of mango, some have yellow skin, while others have a reddish skin that is green when unripe. Most mangoes are round and oblong, while others are kidney shaped. They are 2-9 inches in length and heavy. The flesh is smooth, though fibrous and golden in color. It is an extremely juicy fruit with a rich sweet flavor, that is unique to the mango.
Steamed rice is made by cooking rice in boiling water until it is tender. Ideally each grain should be individual and not clumped. The rice is white, soft and bland and nutty in flavor. Rice pairs well with a multiple of dishes from many cuisines.
Fish sauce is a clear and thin liquid with a color that is light or medium brown and made from anchovies. It is used in many East Asian dishes to add a marine-like umami quality. The flavor is salty, fishy and fermented. A little bit goes a long way and can make or break a dish, depending on the amount used. Just enough fish sauce brightens every flavor in the dish, while too much is overpowering.
Wheat flour is a product made by finely milling wheat grains until they form a powder-like substance. Wheat flour is denser than powder and comes as whole wheat flour; a semi-dense flour with a beige color and full flavor. All- purpose flour is refined, white, lighter in texture and more bland in flavor. There are other varieties of wheat flour with these two being the most common. The flavor is mild and nutty. Wheat flour is used in the making of a huge number of foods across all cuisines. It is used as a binder as well as the basis for breads, baked goods and coating for breaded meats and vegetables. It is used in sauces and even some candies.
Canola oil is a popular and readily available oil in America, due to its inexpensive price and neutral flavor. Canola oil comes from the rapeseed plant, the oil is pressed from the seeds and has a yellow color. It is a thin oil that is best for medium high heat, such as sautéing, though is commonly used for deep frying. Canola can be found in baked good, salad dressings, and a vast variety of food products.
Soy sauce is a liquid condiment and seasoning made from fermented soybeans. Traditionally it was been made with just soy, many versions and brands use wheat as well. Soy sauce is dark brown with a thin viscosity. The flavor is intensely salty and umami. Soy sauce is used to season meats, seafood and vegetables, it is also used in sauces to perk up the flavor of the food and enhance other tastes.
Lime juice comes from the citrus fruit of the lime tree. Limes are round and roughly the size of a small plum, but can vary. Limes have a firm texture with green rind. The pale green flesh of the lime is firm, pulpy and juicy, much like a lemon, but harder. The juice is squeezed from the flesh and is a pale green color with a sour and refreshing taste and is used in drinks and food items, including sauces.
Rice vinegar is sometimes confused with rice wine vinegar and while both are made from fermented rice, each is different. Rice vinegar is made by fermenting the sugars in rice and then turning it into an acid. Rice vinegar is more delicate than other vinegars, such as white or red. The flavor of this pale yellow liquid is tangy, sweet and mild. It is used as a seasonings in some East Asian cuisines.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
Ginger is a spice whose root is used in food around the world. The root is grown underground and has a hard body and thin beige skin. The root has many rounded and long shoots and is often fat. The flesh of the ginger is golden colored with a flavor that is earthy, spicy and bright. Ginger is made into tea, used in sauces, desserts and savory dishes.
Brown sugar comes from the sugar cane or sugar beet. It is less refined than white sugar, but a refined sugar nonetheless. Brown sugar varies in color from light brown to dark brown. Light brown sugar has a milder flavor and lower moisture content, than stronger tasting brown sugar. The taste is mildly like molasses and very sweet. The sugar comes in fine granules that clump together. Brown sugar is used in baked goods for its sweet flavor and ability to make cookies soft. It is also used in many savory dishes to balance flavors.
Cilantro is a leafy herb with a thin green stalk and small, partially fringed green leaves that look similar to a three leaf clover. It has a distinct smell that is similar to a lime and a flavor to match that. In addition, it smells and tastes the same and has a strong flavor with a hint of greens. Due to a genetic trait, some people find that cilantro tastes like soap. This herb is used in many cuisines, particularly from Asia and Central and South America.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Turmeric is the root of a flowering plant and is used as a spice. The root is woody, but easy to cut and looks similar to ginger. Rather than growing in clusters, each root is a several or so inches long, cylindrical and 1 or more inches in diameter. The thin skin is a brownish-orange and protects the inner root which is bright orange, like a carrot. Turmeric dyes everything it touches and leaves a golden color. The flavor is earthy, pungent and slightly bitter. It has numerous uses, including flavoring and coloring food.
