Mango Chicken Curry with Coconut Milk

This mango chicken is a bright, tropical dinner made from seared chicken, crisp bell peppers and fresh mango tossed in a balanced sweet-and-savory sauce. The combination of juicy mango and savory chicken creates a unique stir-fry that’s simple to prepare and perfect served over rice or noodles.

Chicken pairs well with almost any flavor, and when paired with mango it takes on a fresh, tropical character that both adults and children enjoy. This recipe balances tender, browned chicken with colorful bell peppers and ripe mango chunks in a lightly thickened sauce made from broth, soy, rice vinegar and a touch of sugar. The result is a bright, flavorful main course that comes together quickly on a weeknight.

How do you make mango chicken?

Start by searing the chicken in a hot pan so you get a golden crust. Remove the chicken briefly and use the same pan to soften thinly sliced bell peppers. Add garlic and ginger next to release their aroma. Whisk the sauce ingredients—chicken broth, soy sauce, rice vinegar, sugar and cornstarch—then pour them into the pan and bring the mixture to a simmer to thicken. Finally, fold in the mango chunks at the very end so they warm through but retain their texture.

A few practical tips: cook the chicken in a single layer and in batches if needed so it browns instead of steaming. Either chicken breasts or thighs work—use thighs for more richness or breasts for a leaner result. Keep the mango addition brief so the fruit keeps its shape and bright flavor. Firm-but-ripe mangoes are easiest to work with and hold up well when added at the end of cooking.

How do you cut a mango?

Peel the mango with a Y-shaped peeler or remove the skin with a knife. Stand the mango on one end and slice the flesh off each side of the large central pit to create two cheeks. You can then trim flesh from the remaining sides around the pit and slice the pieces into chunks. For easier scooping, score each cheek in a grid and scoop the cubes out with a spoon.

What are the health benefits of mango?

Mangoes are a nutritious tropical fruit that provide vitamins and antioxidants. They are particularly known for their vitamin A and vitamin C content and also supply fiber and potassium. These nutrients support eye health, skin health and digestion and contribute to overall nutrition when included as part of a balanced diet.

This mango chicken is quick to make—prep and cook time total about 30 minutes—and it’s reliably popular with families. Serve it over steamed rice, jasmine rice, or even cauliflower rice for a lower-carb option. Leftovers keep well in the refrigerator for a couple of days; store sauce and mango together, then reheat gently so the mango doesn’t become overly soft.

Other mango recipes you’ll love

• Cilantro Lime Shrimp with Mango Avocado Salsa
• Mango Iced Tea
• Strawberry Mango Agua Fresca
• Shrimp Tacos with Mango Salsa
• Tropical Fruit Salad

Mango Chicken

Author: Sara Welch

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes

Course: Main | Cuisine: Asian-style | Serves: 4

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper, to taste
• 1 green bell pepper, cored, seeded and thinly sliced
• 1 red bell pepper, cored, seeded and thinly sliced
• 1 teaspoon minced garlic
• 2 teaspoons minced ginger
• 2/3 cup chicken broth
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 1/2 cups fresh mango chunks

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chicken pieces in a single layer, season with salt and pepper, and brown for 4–6 minutes until cooked through. Cook in batches if necessary so the chicken sears rather than steams.
3. Remove the cooked chicken and add the sliced bell peppers to the pan. Cook 3–4 minutes until just softened.
4. Add the garlic and ginger to the peppers and cook for about 1 minute until fragrant.
5. In a small bowl, whisk together chicken broth, sugar, soy sauce, rice vinegar and cornstarch until smooth.
6. Return the chicken to the pan and pour the broth mixture over the chicken and vegetables. Bring to a simmer and cook 1–2 minutes until the sauce thickens slightly.
7. Stir in the fresh mango chunks just to warm them through, then remove from heat and serve immediately over rice or noodles.

Nutrition

Calories: 251 kcal | Carbohydrates: 20 g | Protein: 26 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 72 mg | Sodium: 680 mg | Potassium: 688 mg | Fiber: 2 g | Sugar: 16 g | Vitamin A: 1745 IU | Vitamin C: 88.5 mg | Calcium: 15 mg | Iron: 1 mg