Salvadorans and Central Americans know the tingling feeling that mango verde provokes. The sight of it starts us involuntarily salivating. On its own, green mango’s flavor is perhaps too intense, so Salvadorans reach for two key ingredients to help balance it out. The first is, counterintuitively, fresh lime juice, which somehow manages to quell some of that sour intensity. On top of that goes a generous sprinkling of nutty and toasty alguashte, a ground seasoning made of roasted pumpkin seeds and salt.
Place the dredged chicken on rack and repeat with the remaining chicken pieces.
To Fry: Line a second baking sheet with a wire rack for the finished fried chicken. Fill a large cast iron skillet with about 1 inch oil and heat to 350°F (175°C) over medium-high heat. Working in batches and being careful not to overcrowd the skillet, fry chicken, turning once, until golden brown all over and an instant-read thermometer inserted into the center (but not touching the bone) registers 150°F (65°C) for white meat and 165°F (75°C) for dark, about 15 minutes per batch (note that frying times can vary depending on the size and shape of the chicken pieces).
