Instructions: Preheat oven to 400 degrees. Place onion, garlic, thyme leaves, parsley, Worcestershire sauce, sugar, pepper, 1 teaspoon salt and white wine in a blender and puree. Cut out seed of 1 mango and scoop pulp out of peel with spoon. Add mango pulp to mixture in blender. Blend until smooth.

In large, oven-proof skillet or casserole, heat olive oil and butter over high heat. Sprinkle chicken pieces with salt and brown until golden on all sides, 5-8 minutes. Drain excess fat from skillet.

Pour pureed mango sauce over chicken. Put casserole in oven and bake, uncovered, 20 minutes. After 20 minutes, peel and cube remaining mango and add mango cubes to chicken. Bake 10 minutes. Serve with white rice.

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