Pair-o-Normal Game Hens with "Break on Through to the Other Side" of Mango Salsa

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

This recipe is also terrific on the grill. Try the mango salsa with chips or quesadillas.

Yield: 4 servings (serving size: 1 hen half and about 2/3 cup salsa)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 29%
  • Fat: 9.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2g
  • Protein: 31.8g
  • Carbohydrate: 23.1g
  • Fiber: 2.2g
  • Cholesterol: 95mg
  • Iron: 2.2mg
  • Sodium: 501mg
  • Calcium: 49mg


  • Mango salsa:
  • 2 cups diced peeled mango
  • 1/2 cup thinly sliced green onions
  • 1/2 cup diced red bell pepper
  • 1/4 cup fresh lime juice
  • 2 teaspoons minced seeded jalapeño pepper
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons grated orange rind
  • Deviled seasoning paste:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • 1 teaspoon dried oregano
  • 1 teaspoon grated orange rind
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 2 (1 1/4-pound) Cornish hens


  1. Preheat oven to 425°.
  2. To prepare mango salsa, combine first 8 ingredients in a bowl; cover and chill.
  3. To prepare deviled seasoning paste, combine mustard and next 8 ingredients (mustard through black pepper) in a small bowl. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under hens. Rub deviled seasoning paste under loosened skin. Place hens, breast sides up, on a broiler pan. Bake at 425° for 35 minutes or until juices run clear. Split hens in half lengthwise. Discard skin. Serve with mango salsa.
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