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Dove, Mango and Bacon


  • 16 – 20 boneless dove breasts
  • 1/4 cup olive oil
  • 1 tablespoon sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Tabasco
  • 1 slightly underripe mango
  • 12 – 15 strips bacon cut in half and partially cooked
  • small wooden skewers soaked in water for 30 minutes


  • Combine olive oil in a bowl with next 6 ingredients. Add dove breasts, cover and marinade for 2 – 3 hours. Remove breasts from marinade and pat dry with paper towels. Peel and seed mango and cut into strips. Lay out bacon strips. On each strip lay a slice of mango and a dove breast. Wrap snugly with bacon and secure with a toothpick. Grill or broil until bacon is done and dove breasts are rare to medium-rare.