Jorge: Just to prove that Cubans invented the stir fry, here's another recipe.

Glenn: Make sure your mangoes are very ripe! They should be easy to slice.

Jorge: If you're like me or Raúl, you can just walk out to your backyard and pick a few fresh mangoes off the tree.

Raúl: If not, make a trip to your local grocer. Most carry mangoes all year round - the off season ones come from Mexico and Central America.

3 tablespoons olive oil

3 tablespoons butter

2 cups onion, chopped

5 garlic cloves, mashed with 1/2 teaspoon salt

1 1/2 pounds chicken thighs, skinned, de-boned, and cut into bite-size pieces

1/4 cup brown sugar

1 cup ripe mango chunks

1 teaspoon ground ginger

1 teaspoon ground cumin

1/8 teaspoon red pepper flakes

1/2 cup fresh cilantro, chopped

Heat the oil and butter over medium heat in a large skillet. Sauté the onion until translucent. Add the garlic and chicken and `continue sautéing, stirring constantly until the chicken is lightly browned.

Add the brown sugar, mango, ginger, cumin, and red pepper flakes. Cover and simmer for five to 10 minutes over medium-low heat. Toss in the cilantro during the last two minutes.

Serve hot over rice.

Serves 4