I used to believe that fruit had no business in a savory main course. Pineapple on pizza? A hard pass. But then, a trip to a tiny, tucked-away Thai restaurant completely changed my mind.
One bite of their mango chicken, and I was a convert. The sweet, juicy mango paired with tender chicken and a savory, slightly spicy sauce was a revelation. It tasted like sunshine and a tropical vacation all in one dish.
I spent weeks trying to recreate that magic at home. After many (delicious) attempts, I finally cracked the code. This recipe is the result of that quest—a perfectly balanced, incredibly easy-to-make mango chicken that will transport you straight to the tropics.
It’s a dish that looks impressive but comes together in under 30 minutes, making it perfect for a busy weeknight or a special weekend dinner.
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### A Quick Glance
| Total Time | Prep Time | Cook Time | Servings |
| :— | :— | :— | :— |
| 30 Minutes | 15 Minutes | 15 Minutes | 4 |
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### What You’ll Need
Here are the simple ingredients that come together to create this amazing dish.
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
For the Mango Sauce:
- 2 large ripe but firm mangoes, peeled and diced
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup water
- 3 tablespoons honey or maple syrup
- 2 tablespoons lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
For the Stir-Fry:
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
For Garnish (Optional):
- Fresh cilantro, chopped
- Sesame seeds
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### How to Make Mango Chicken
Follow these simple steps for a perfect result every time.
Step 1: Prep the Chicken
In a medium bowl, toss the chicken cubes with 1 tablespoon of cornstarch, salt, and pepper. Make sure each piece is lightly coated. This little step is the secret to getting a lovely, light crust on the chicken.
Step 2: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Don’t crowd the pan; cook in batches if you need to. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Veggies
Add the remaining tablespoon of oil to the same skillet. Add the sliced red bell pepper and red onion. Sauté for about 3-4 minutes, until they are crisp-tender. You still want them to have a little bite.
Step 4: Make the Sauce
While the veggies cook, you can get the sauce ready. In a small bowl, whisk together the soy sauce, water, honey, lime juice, minced garlic, grated ginger, and red pepper flakes.
Step 5: Combine and Thicken
Pour the sauce into the skillet with the vegetables. Bring it to a gentle simmer. Slowly whisk in the cornstarch slurry. Keep stirring as the sauce thickens, which should only take about a minute.
Step 6: Finish the Dish
Return the cooked chicken to the skillet. Add the diced mangoes. Gently stir everything together to coat it all in that glorious, thick sauce. Let it all heat through for another minute or two.
Step 7: Serve
Remove from the heat. Garnish with fresh cilantro and sesame seeds if you’re using them. Serve it up immediately over a bed of fluffy rice.
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### Pro Tips
These are a few things I’ve learned that take this dish from good to great.
- Choose the Right Mango: The star of the show needs to be just right. Look for mangoes that are ripe (they’ll have a sweet smell and give slightly when pressed) but still firm. Overly ripe or mushy mangoes will fall apart and turn to mush in the sauce.
- Don’t Crowd the Pan: When you’re browning the chicken, give each piece some space. If you overcrowd the pan, the chicken will steam instead of sear, and you’ll miss out on that beautiful golden-brown crust. Work in batches if your skillet isn’t big enough.
- Taste and Adjust: Mangoes vary in sweetness. Before you add the chicken and mango back into the sauce, give it a taste. Is it sweet enough? Does it need more lime for brightness or more chili flakes for heat? This is your chance to perfect the flavor.
- Prep Everything First: A stir-fry comes together fast. Have your chicken cubed, veggies sliced, mango diced, and sauce mixed before you even turn on the stove. This French technique, called “mise en place,” means you can just focus on cooking without scrambling for ingredients.
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### Possible Substitutions and Variations
Feel free to play around with this recipe to make it your own!
- Protein Swaps: This works beautifully with shrimp (add them at the very end, they cook in minutes) or extra-firm tofu. For tofu, press it well and cube it, then pan-fry it just like the chicken.
- Different Veggies: Don’t have a bell pepper? No problem. Broccoli florets, snap peas, asparagus, or sliced carrots would all be delicious additions.
- Spice It Up (or Down): If you love heat, add a thinly sliced jalapeño or a dash of sriracha to the sauce. If you don’t like spice, simply omit the red pepper flakes.
- Add Some Crunch: Tossing in a handful of roasted cashews at the end adds a wonderful texture and nutty flavor.
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### Meal Prep and Make-Ahead Tips
You can easily get a head start on this recipe to make dinner time even faster.
– Chop Ahead: The chicken can be cubed and stored in an airtight container in the fridge for up to 24 hours.
– Veggie Prep: All the vegetables can be sliced and stored together in the fridge.
– Sauce Prep: Whisk together all the sauce ingredients (except the cornstarch slurry) and store it in a jar in the fridge for up to 2 days. Give it a good shake before using.
When you’re ready to cook, all you have to do is the fun part: searing, sautéing, and bringing it all together.
### Diet-Friendly Swaps
Making this dish fit your dietary needs is simple with a few smart swaps.
| Diet | Ingredient Swap | Notes |
| :— | :— | :— |
| **Gluten-Free** | Use tamari or coconut aminos | Replaces soy sauce. |
| **Paleo** | Use coconut aminos, arrowroot starch | Replaces soy sauce & cornstarch. Omit honey. |
| **Keto/Low-Carb** | Use a keto-friendly sweetener | Be mindful of mango’s carbs. Cauliflower rice is a great side. |
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### What to Serve with Mango Chicken
This dish is a star, but it loves company. My go-to is fluffy jasmine rice to soak up all that delicious sauce.
For a slightly healthier twist, quinoa or brown rice are great options. If you’re keeping it low-carb, serve it over a bed of cauliflower rice or zucchini noodles.
On the side, simple steamed greens like bok choy or green beans work perfectly, letting the mango chicken shine.
### Leftovers and Storage
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. They’ll be good for up to 3 days.
The mango will soften a bit upon reheating, but it will still be delicious. You can gently reheat it in a skillet over low heat or in the microwave.
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### Required Tools
You don’t need any fancy equipment for this recipe.
- Large Skillet or Wok
- Cutting Board
- Sharp Knife
- Medium Bowl (for the chicken)
- Small Bowl (for the sauce)
- Measuring Cups and Spoons
- Whisk
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### Frequently Asked Questions
Q1. Can I use frozen mango chunks?
Ans: Yes, you can. Thaw them completely and pat them dry before adding them to the skillet. Just be aware that frozen mango is often softer than fresh and may not hold its shape as well, but the flavor will still be great.
Q2. My sauce is too thin. How can I fix it?
Ans: The easiest way is to let it simmer for a few more minutes, which will allow it to reduce and thicken naturally. If you’re short on time, you can mix another teaspoon of cornstarch with a tablespoon of cold water and slowly whisk that into the simmering sauce until it reaches your desired consistency.
Q3. How do I know when the chicken is cooked through?
Ans: The chicken pieces are small, so they cook quickly. They should be golden brown on the outside. To be sure, you can cut into one of the larger pieces. There should be no pink inside.
Q4. Is this recipe very sweet?
Ans: It’s a sweet and savory dish, but it’s well-balanced. The lime juice and soy sauce cut through the sweetness of the mango and honey. You can always reduce the amount of honey if you prefer it less sweet.
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### Wrapping Up
This Mango Chicken is more than just a recipe; it’s a mini-escape on a plate. It’s that perfect combination of easy, fast, and incredibly flavorful that makes you feel like a chef in your own kitchen.
The balance of sweet, savory, and tangy is just so satisfying. I truly hope you give it a try.
If you do make it, I’d love to hear how it turned out! Drop a comment below with your experience or any creative twists you added. Your feedback and questions make this community better. Happy cooking
