Can we eat chicken and mango together?

To cut a mango for this dish, slice off the two cheeks along the flat seed in the center. Score the flesh into cubes while still in the skin, then scoop them out with a spoon.

Does mango chicken have sugar?

Mango chicken naturally contains sugar from the mangoes. The recipe also uses a small amount of honey to enhance sweetness, but this can be omitted if preferred.

How many calories are in mango chicken with rice?

On average, mango chicken with a serving of steamed rice has approximately 450–500 calories, depending on portion sizes and additional ingredients like coconut milk or garnishes.

Can I use frozen mango for this recipe?

Yes! Frozen mango works well as a substitute for fresh mango. Thaw it before blending for the marinade or using it as a topping. For inspiration, see our Frozen Chicken Slow Cooker Recipes: Easy and Delicious Meals .

How do I make the sauce thicker?

If the sauce is too thin, simmer it for a few extra minutes to reduce. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce.

Mango Chicken Recipe - Sweet, Savory, and Easy to Make

Description

This Mango Chicken Recipe combines tender chicken and sweet mangoes in a vibrant, tropical dish. Perfect for weeknight dinners or special occasions!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Chicken and Marinade:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 ripe mangoes, diced (1 cup blended, 1 cup diced for later)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Juice of 1 lime
- 1 teaspoon curry powder or paprika
For Cooking:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Optional Garnishes:
- Chopped cilantro
- Toasted cashews or almonds
- Lime wedges

Instructions

Blend the Mango:

In a blender, puree 1 cup of diced mango until smooth. Reserve the remaining diced mango for later.

Prepare the Marinade:

In a bowl, mix the mango puree, soy sauce, honey, lime juice, and curry powder. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 20 minutes.

Cook the Chicken:

Heat olive oil in a skillet over medium-high heat. Remove the chicken from the marinade (reserve marinade) and sear for 2-3 minutes per side until golden brown. Set aside.

Sauté Aromatics:

In the same skillet, sauté the onion, garlic, and ginger for 2-3 minutes until fragrant and softened.

Make the Sauce:

Add the reserved marinade to the skillet. Simmer for 3-4 minutes. Return the chicken to the skillet, add the remaining diced mango, and cook for another 5-7 minutes until the chicken is fully cooked (165°F internal temperature).

Serve and Garnish:

Garnish with cilantro, cashews, or lime wedges. Serve hot over rice, quinoa, or noodles.

Notes

For a creamy twist, stir in ¼ cup coconut cream before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.