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Fillets of Fowl with Mangoes

A dish of seasoned chicken fillets cooked in butter and served with sliced mangoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mango and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 471 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fillets of Fowl with Mangoes

Ingredients

Directions

  1. Season the fillets of fowl with salt and pepper.

  2. In a skillet, melt butter over medium heat.

  3. Cook the fillets until golden brown on both sides.

  4. Slice the mangoes and serve them on top of the fillets.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mango + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together471 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mango + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together283 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fillets of fowl
Provide the main protein, which browns in butter to form a savory crust.
Mangoes
Add sweetness and fruity acidity that contrast with the savory seared chicken.
Butter
Conducts heat into the fillets and promotes browning through milk solids.

The step that matters

Cook the fillets until golden brown on both sides. Searing at medium heat without crowding the pan lets the surface brown through the Maillard reaction, building flavor. Moving the fillets too early or using too high a heat can burn the butter before the meat cooks through.

Swap the mango

How well each one fits the dish's main ingredients (pepper, butter):

  1. Lemonfits better
  2. Mangothe original
  3. Limefits about as well
  4. Plumfits less well

Fit is the average pairing score against pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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