Coconut Mango Chicken Recipe
If you crave a dish that bursts with tropical sunshine and creamy comfort, this Coconut Mango Chicken Recipe is an absolute treasure. Imagine tender, juicy chicken pieces bathed in a luscious sauce that blends rich coconut milk with the bright sweetness of ripe mango, all seasoned with a hint of spice and citrus. It’s a vibrant celebration of flavors that transports you straight to a breezy beachside feast, yet it’s so easy to whip up on any weeknight. Perfectly balanced, irresistibly tasty, and packed with wholesome ingredients, this recipe promises to become your new favorite go-to for a delightful dinner.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating the magic in this Coconut Mango Chicken Recipe. Each component plays a crucial role — from the creamy coconut milk that provides richness, to the fresh mango which adds a juicy pop of sweetness, and the fresh ginger and garlic giving the dish its warming aroma.
- 1 ½ pounds boneless, skinless chicken breasts or thighs: Choose dark meat for extra juiciness or lean breast for a lighter option.
- 1 tablespoon olive oil: For sautéing the aromatics and chicken to golden perfection.
- 1 small onion (finely chopped): Adds a savory foundation and subtle sweetness.
- 2 garlic cloves (minced): Infuses the dish with its unmistakable warmth and depth.
- 1 tablespoon fresh ginger (grated): Delivers a fresh, zesty lift that complements the mango perfectly.
- 1 ½ cups canned coconut milk (full fat): Creates the creamy, dreamy sauce that wraps everything in tropical indulgence.
- 1 large ripe mango (peeled and diced): Brings bright color and juicy sweetness that balances the spices.
- 1 tablespoon soy sauce: Adds savory umami depth and a hint of saltiness.
- 1 tablespoon lime juice: Brightens the dish with fresh citrus zing.
- 1 tablespoon brown sugar: Enhances the mango’s natural sweetness and caramel notes.
- ½ teaspoon ground turmeric: Offers warm earthiness and a gorgeous golden hue.
- ½ teaspoon salt: Balances all the flavors perfectly.
- ¼ teaspoon black pepper: Adds gentle heat beneath the surface.
- ¼ teaspoon red pepper flakes (optional): For those who love a subtle kick of spice.
- Chopped cilantro for garnish: A fresh, herbal finish that brightens every bite.
How to Make Coconut Mango Chicken Recipe
Step 1: Sauté the Aromatics and Chicken
Start by heating the olive oil in a large skillet over medium heat. Toss in the finely chopped onion and let it soften for about 2 to 3 minutes until it turns translucent. Next, add the minced garlic and freshly grated ginger. Stir and cook for another minute until their fragrant aromas fill your kitchen. Now, add the bite-sized chicken pieces. Cook for 5 to 7 minutes, stirring occasionally, until they develop a lovely light brown crust and are almost cooked through. This step builds a savory backbone for the dish and locks in juicy flavors.
Step 2: Blend the Mango Coconut Sauce
While the chicken cooks, grab your blender or food processor. Pour in the creamy canned coconut milk, then add the peeled and diced ripe mango. Blend these together until smooth and velvety — this silky sauce will be the star of your Coconut Mango Chicken Recipe, balancing sweetness, creaminess, and tropical zing in every spoonful.
Step 3: Combine and Simmer
Pour the luscious mango coconut mixture directly into the skillet with the chicken. Stir in soy sauce, fresh lime juice, brown sugar, turmeric, salt, black pepper, and if you like, red pepper flakes for some extra warmth. Bring everything to a gentle simmer. Let it cook for 10 to 12 minutes, stirring occasionally, as the chicken finishes cooking and the sauce thickens to a rich, coating consistency that clings beautifully to every piece. Get ready for a kitchen filled with irresistible aromas and vibrant colors.
Step 4: Garnish and Serve
Once your sauce is perfectly thickened and the chicken is tender and flavorful, remove the skillet from heat. Sprinkle generously with freshly chopped cilantro — it adds a fresh, herbal brightness that complements the sweet and savory flavors beautifully. This final touch completes your Coconut Mango Chicken Recipe.
How to Serve Coconut Mango Chicken Recipe
Garnishes
Fresh chopped cilantro is indispensable here, lending that fresh, zesty note that cuts through the richness. For an extra layer of texture, you can sprinkle toasted coconut flakes or chopped roasted peanuts on top. A wedge of lime on the side invites everyone to add a splash of citrus to their dish, uplifting all the flavors.
Side Dishes
This dish shines when paired with simple, neutral sides like steamed jasmine or basmati rice that soak up the saucy goodness perfectly. For an even heartier meal, serve it alongside warm naan or flatbreads. A crisp, lightly dressed green salad or some blanched green beans add the perfect refreshing contrast to balance the creamy, sweet sauce.
Creative Ways to Present
Want to wow guests? Serve your Coconut Mango Chicken Recipe in hollowed-out mango halves for a stunning tropical presentation. Alternatively, set a bed of coconut rice beneath the chicken, garnished with fresh herbs and finely sliced red chili rings for a pop of color and heat. Little bowls of extra lime wedges or a small sprinkle of chili flakes allow each person to customize their experience, making the meal interactive and fun.
Make Ahead and Storage
Storing Leftovers
This Coconut Mango Chicken Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the bright flavors and creamy texture. When you’re ready to enjoy the leftovers, simply reheat gently on the stove or in the microwave to avoid curdling the coconut sauce.
Freezing
If you want to make this recipe ahead to enjoy later, it freezes well. Transfer the cooled dish to a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge before reheating. Just note that coconut milk-based sauces can sometimes separate slightly upon freezing, so a gentle stir while reheating will bring it back to life.
Reheating
Reheat your leftovers slowly over low to medium heat on the stovetop, stirring frequently. This careful reheating helps preserve the creamy texture and prevents the chicken from drying out. If using a microwave, heat in short bursts, stirring in between, until warmed through.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Coconut Mango Chicken Recipe. They stay juicy and tender, especially after simmering in the sauce, adding a richer flavor compared to chicken breasts.
What can I substitute for fresh mango?
If fresh mango isn’t available, frozen mango chunks are a perfect substitute. Just thaw them before blending. For a chunkier sauce, blend half and stir in the rest as small diced pieces.
Is this dish spicy? Can I adjust the heat?
This recipe is mildly spiced with optional red pepper flakes. You can easily adjust the heat by adding more or less chili flakes according to your preference, or omit them altogether for a completely mild dish.
Can I make a vegetarian version?
Yes! Simply swap out the chicken for firm tofu or shrimp if you prefer pescatarian. The sauce’s creamy sweetness works beautifully with these alternatives.
What is the best rice to serve with Coconut Mango Chicken Recipe?
Long-grain jasmine or basmati rice are ideal because they absorb the sauce wonderfully and complement the tropical flavors without overpowering them.
Final Thoughts
There’s something undeniably joyful about this Coconut Mango Chicken Recipe that brightens any day with its tropical charm and creamy, vibrant flavors. Whether you’re cooking for family, entertaining friends, or simply treating yourself, this dish offers a delicious escape in every bite. I can’t wait for you to try it — it might just become your new favorite dinner tradition!
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Coconut Mango Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
Coconut Mango Chicken is a vibrant, tropical-inspired main course featuring tender chicken pieces simmered in a creamy, luscious sauce made from coconut milk and ripe mango. This easy-to-make skillet dish blends savory and sweet flavors with aromatic ginger, garlic, and spices, creating a rich and satisfying meal perfect for any weeknight dinner.
Ingredients
Chicken & Aromatics
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Sauce & Seasonings
- 1 ½ cups canned coconut milk (full fat)
- 1 large ripe mango, peeled and diced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
To Garnish
- Chopped cilantro
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until softened and translucent, stirring occasionally to prevent burning.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant, which will enhance the dish’s aromatic profile.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on the outside and nearly cooked through.
- Prepare Mango Coconut Sauce: In a blender or food processor, combine the canned coconut milk and diced mango. Blend until the mixture is smooth and creamy, creating a luscious base for the sauce.
- Combine Sauce and Seasonings: Pour the mango coconut blend into the skillet with the chicken. Stir in soy sauce, lime juice, brown sugar, ground turmeric, salt, black pepper, and red pepper flakes if using. Mix well to combine all flavors evenly.
- Simmer: Bring the mixture to a gentle simmer, reducing heat slightly if needed. Cook for another 10–12 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened slightly, coating the chicken pieces beautifully.
- Garnish and Serve: Remove the skillet from heat. Garnish with chopped cilantro for a fresh, herbaceous finish. Serve the Coconut Mango Chicken over steamed rice or alongside warm naan bread for a complete tropical meal.
Notes
- If fresh mango is not available, frozen mango works well—just thaw it before blending.
- For a chunkier sauce texture, blend only half of the mango and stir in the remaining diced mango pieces afterward.
- To make the dish pescatarian or vegetarian, substitute the chicken with shrimp or tofu respectively.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical Fusion
