Large mango chicken recipe

Mango Chicken

I made up this mango chicken recipe, and it is just delicious!

Yield: 4 servings

Featured Ingredients

Sweet Curry Powder is by far the most popular of our curries; it will give you a wide range of flavors without too much heat. This curry... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.0 oz)

Mango Chicken Recipe

  • 2 bunches green onion, finely chopped
  • 4 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3-4 mangos, skinned and cubed (Trader Joe's sells frozen cubed mango)
  • 2-3 cloves garlic
  • 1 tablespoon Sweet Curry Powder
  • 2 tablespoons olive oil
  • to taste, salt
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Preparation Instructions

Heat oil in large frying pan on medium heat. Add green onions and chopped garlic. Saute until softened.

Add chicken breasts and fry until slightly browned on the outside. Lower the heat and add curry powder. Mix over low heat until the curry powder roasts slightly and the chicken is coated, (add a bit more oil if neccessary) about 3 minutes.

Add mango and 1/2 cup water. Cover and let simmer for 25-35 minutes, stirring occasionally. Mango should be soft and chicken should be well cooked. Add salt.

Cover can be removed during the last 10 minutes of cooking to allow sauce to come to desired consistency. I like to have enough to coat a mound of rice for each person.


Yield: 4 servings
Helpful Hints

I'm not much of a measuring cook but these are my best estimates of amounts. You've got the ingredients. So adjust as you see fit, and enjoy!


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Neeraj K

It was so delicious and good I really enjoyed. thanks to the sender.

Heather T

I made this into baby food for my 10-month old- threw it all into a blender for about 10 seconds. She absolutely loved it(!) but my husband thought it was mildly bland. (sorry honey, baby comes first now!) Good recipe.

Catherine M

This was delicious. I doubled the curry powder and used red pepper flakes instead of onions in the oil. Also, I lightly floured the chicken, which I've found with other recipes tends to trap some of the moisture and make it particularly succulent. And this is a succulent recipe!


This was very tasty and juicy. Really wonderful except maybe a bit bland because it seemed like the curry sucked up the other flavors a bit too much.

Norberto V

Great & easy recipe.
I substituted chives (did not have green onions but I have chives planted on my garden), and added fresh cilantro at the end just before serving. Unfortunately I'm the only one that likes spicy hot in my house, otherwise I would have added some cayenne pepper along w/the curry.
It was delicious anyway. I served it with a rice pilaf and a lettuce & tomato salad. Thank you for the recipe, now is part of my fare as well.

Kevin W

i used a can of coconut milk instead of water with a double recipe.
its obviously more then whats called for, one cup for double, and a can is aproximately 1 3/4 cup, but its thick so it doesnt hurt the consistancy and makes a nice sauce. i also increased the amount of curry powder and used a kafir lime leaf.

lodie C

I will add some cayenne pepper to kick it up a little and maybe some white pepper but it is great! also Libby's now sells diced mango in a can so this can be cooked all year round

vinod K

I would add sesame seeds,a little bit of coriander powder, cumin powder & saunf powder along with some red chilly flakes in order to balance the sweetness of mango.I will give altogether a different dimensions to the receipe.


This idea is a great one I think I'm going to make it for my husband 😊


Love ot

Louise Douglas

Can you freeze it