Typically Tropical Mango Chicken
Transport your taste buds to a tropical paradise with this Typically Tropical Mango Chicken recipe—a vibrant fusion of sweet, savory, and zesty flavors. Juicy, golden-seared chicken breasts are simmered in a lusciously creamy coconut milk marinade, brightened with fresh lime juice, soy sauce, honey, and a touch of ginger and garlic. The star of the dish, ripe mangoes, adds a natural sweetness, with one pureed into the sauce for a silky texture and the other diced for bursts of fruity freshness. A hint of red chili flakes lends optional heat, making it easy to customize to your spice preference. Garnished with fragrant cilantro and served over fluffy rice or quinoa, this dish is a colorful, wholesome meal perfect for weeknight dinners or special occasions. Rich in tropical flair, it’s your go-to recipe for satisfying your exotic cravings with effortless elegance.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 large ripe mangoes
- 1 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked rice or quinoa
Instructions
Peel the mangoes and remove the pits. Puree one mango in a blender until smooth, and dice the other into small cubes. Set both aside.
In a medium bowl, whisk together the coconut milk, lime juice, soy sauce, honey, ginger, garlic, and red chili flakes (if using) to create the marinade.
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet or frying pan over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
Reduce the heat to medium and pour the marinade into the skillet. Add the mango puree, stirring to combine.
Cover the skillet with a lid and simmer for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent the sauce from sticking.
Add the diced mango to the skillet and stir gently. Cook for an additional 2-3 minutes to warm the mango cubes.
Garnish with fresh cilantro before serving.
Serve the mango chicken over a bed of cooked rice or quinoa for a complete meal.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 30.8 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
