Chicken breasts with mango sauce

Notes: for frying, pour a lot of oil so that when combined with cream it does not turn out very greasy. I like to add curry from spices, but this is for an amateur. In principle, ordinary ground pepper is quite enough. The dish is very simple, cooking does not take much time.
I know that many housewives do not like to cook mango dishes or are skeptical about mixing the flavors of tropical fruits and meat, but I guarantee that the taste of mango is not felt at all in the finished dish.
I've been using this recipe for more than a year, sharing it with my friends, and no one has ever recognized the taste of what is there so yellow on the plate? Neither the typical taste nor the characteristic aroma of mango is felt at all.
So we peel the mango, remove the stone and grind it into a puree. Add the cream and mix. Cut the chicken fillet into portions.
In a large frying pan, heat vegetable oil (preferably corn) and fry the meat for a few seconds so that it only grabs and does not have time to give juice. Add finely chopped onion, season with salt and pepper. Fry for 7 minutes. Then pour the creamy mango mixture, reduce the heat and simmer until tender.
Notes: for frying, pour a lot of oil so that when combined with cream it does not turn out very greasy. I like to add curry from spices, but this is for an amateur. In principle, ordinary ground pepper is quite enough. The dish is very simple, cooking does not take much time.