This chicken and mango recipe is a delightful balance of savory and sweet, featuring tender chicken breasts simmered in a tangy mango glaze. It's a vibrant, colorful dish that brings a taste of the tropics to your table.
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Ready in just 30 minutes, this one-pan meal is perfect for a quick weeknight dinner but impressive enough for guests. The natural sweetness of ripe mango pairs beautifully with garlic, ginger, and a hint of chili for a sauce that's both refreshing and comforting.
Serve it over steamed rice or with a side of grilled vegetables for a complete, satisfying meal. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
2 large ripe mangoes, peeled and diced (about 2 cups)
Use fresh, ripe mangoes for the best flavor. If unavailable, substitute with frozen mango chunks, thawed, or 1 cup of mango puree.
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
Chicken thighs also work well for extra juiciness. For even cooking, cut the chicken into uniform pieces.
1 tablespoon olive oil
Use a neutral oil with a high smoke point, like avocado oil, if preferred.
1 small red onion, finely chopped
Shallots or yellow onion can be substituted. For a milder flavor, soak chopped onion in cold water for 10 minutes.
3 cloves garlic, minced
Use fresh garlic for the best aroma. In a pinch, 1 teaspoon of garlic powder can be used.
1 tablespoon fresh ginger, grated
Ginger adds a warm spice. Ground ginger (1 teaspoon) can be substituted in a pinch.
1/4 cup low-sodium soy sauce
For a gluten-free option, use tamari or coconut aminos. Low-sodium ensures the dish isn't too salty.
2 tablespoons honey
Maple syrup or agave nectar can be used as a substitute. Adjust sweetness to taste.
1 tablespoon rice vinegar
Apple cider vinegar or white wine vinegar are good alternatives.
1/2 teaspoon red pepper flakes (optional)
Adjust to your heat preference. Omit for a mild dish or add extra for a kick.
2 tablespoons fresh cilantro, chopped (for garnish)
Fresh basil or mint also complement the flavors.
Salt and freshly ground black pepper, to taste
Use kosher salt and freshly ground pepper for the best flavor.
Tips & Tricks
- Don't overcrowd the pan when searing the chicken. Cook in batches to get a nice golden crust instead of steaming.
- Use ripe but firm mangoes so they hold their shape during cooking. Overripe mangoes can turn mushy.
- Taste the sauce before adding the mango and adjust sweetness or saltiness to your liking.
Pro Tips
Step-by-Step Instructions
1. Prep the Mango
Peel and dice the mangoes into 1/2-inch cubes. Set aside. If using frozen, thaw and pat dry.
2. Season the Chicken
Pat the chicken cubes dry with paper towels and season lightly with salt and pepper.
3. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside.
4. Sauté Aromatics
In the same skillet, reduce heat to medium (350°F/175°C). Add onion and cook for 3-4 minutes until translucent. Add garlic and ginger, cook for 1 minute until fragrant.
5. Make the Sauce
Stir in soy sauce, honey, rice vinegar, and red pepper flakes. Bring to a simmer and let cook for 2-3 minutes until slightly thickened.
6. Combine and Add Mango
Return the chicken to the skillet and add the diced mango. Stir gently to coat. Cook for 2-3 minutes until heated through and mango is slightly softened.
7. Finish and Serve
Remove from heat and garnish with fresh cilantro. Serve hot over rice or noodles.
Delicious Variations
Make it creamy
Stir in 1/2 cup of coconut milk at the end for a rich, tropical sauce.
Add veggies
Toss in bell peppers, snap peas, or broccoli during the last few minutes of cooking.
Spicy kick
Add a minced Thai chili or sriracha to the sauce for extra heat.
How to Store Chicken and Mango Recipes
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring between.
Frequently Asked Questions
Q: Can I use frozen mango for this recipe?
Yes, you can use frozen mango. Thaw it first and pat it dry to avoid excess liquid in the dish. It will be slightly softer but still delicious.
Q: How do I know when the chicken is cooked through?
The chicken is cooked when it reaches an internal temperature of 165°F (74°C) using a meat thermometer. Additionally, the juices should run clear when pierced with a fork.
Q: Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free. It uses no butter or cream, only olive oil and the mango sauce.
Q: What can I serve with chicken and mango?
This dish pairs well with steamed rice, coconut rice, quinoa, or a fresh green salad. You can also serve it in lettuce wraps for a low-carb option.
Q: Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs are a great substitute. They are more forgiving and stay juicy. Adjust cooking time as needed, ensuring they reach 165°F (74°C).
I hope you love this chicken and mango recipe as much as we do! If you try it, let me know in the comments below. Don't forget to share your delicious creations on social media and tag me. Happy cooking!
Chicken and Mango Recipes
Juicy chicken with sweet mango in a savory glaze, a quick and flavorful 30-minute dinner that's perfect for busy weeknights.
🧂 Ingredients
- 2 large ripe mangoes, peeled and diced (about 2 cups)
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Prep the Mango — Peel and dice the mangoes into 1/2-inch cubes. Set aside. If using frozen, thaw and pat dry.
- 2Season the Chicken — Pat the chicken cubes dry with paper towels and season lightly with salt and pepper.
- 3Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside.
- 4Sauté Aromatics — In the same skillet, reduce heat to medium (350°F/175°C). Add onion and cook for 3-4 minutes until translucent. Add garlic and ginger, cook for 1 minute until fragrant.
- 5Make the Sauce — Stir in soy sauce, honey, rice vinegar, and red pepper flakes. Bring to a simmer and let cook for 2-3 minutes until slightly thickened.
- 6Combine and Add Mango — Return the chicken to the skillet and add the diced mango. Stir gently to coat. Cook for 2-3 minutes until heated through and mango is slightly softened.
- 7Finish and Serve — Remove from heat and garnish with fresh cilantro. Serve hot over rice or noodles.
