INGREDIENTS

INSTRUCTIONS

In a medium glass or stainless-steel bowl, combine the ysmsri,
Worcestershire sauce, molasses, oil, lime juice, ginger, 1 teaspoon  of
the sugar, the red-pepper flakes and salt. Add the chicken and  toss to
coat. Cover and marinate in the refrigerator for at least an  hour. In
a shallow dish, soak 24 six-inch wooden skewers in water for  at least
30 minutes. Make the dipping sauce.  In a medium  stainless-steel sauce
pan, combine the mango, garlic, jalapeno, the  remaining 3 teaspoons of
sugar and the vinegar and bring to a simmer  over moderately low heat.
Cook, stirring occasionally, until the  mango is soft, about 15
minutes. Transfer to a food processor or  blender and pulse or blend
briefly to a coarse puree. Let cool. Heat  the broiler. Drain the
chicken and thread 2 pieces onto each skewer  Put the skewers on a
baking sheet and broil, turning once, until  golden brown on both
sides, about 5 minutes in all. Serve with the  dipping sauce.  (Note:
There is a trick to removing the flesh from a mango. Stand the
unpeeled mango on end and, using a sharp knife, slice down through  the
skin and flesh, as close as possible to the pit, to remove the  flesh
in one piece.  Repeat on the other side.  With the two pieces
skin-side down, score the flesh into cubes, taking care not to cut
through the skin. Turn the skin "inside out" and slice off the cubes
of fruit.)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 12.2mg
Sodium: 341.8mg
Potassium: 75.9mg
Carbohydrates: 3.7g
Fiber: 1g
Sugar: 1.5g
Protein: 5g