Mango Coconut Chicken

mango coconut chicken
National Mango Board
  • Yield: 4 servings


2 garlic cloves, finely chopped
1tablespoon finely chopped fresh ginger
1/2teaspoon ground cumin
1/2teaspoon crushed red pepper flakes
1teaspoon kosher salt
3tablespoons olive oil
4 boneless, skinless chicken breasts
1large ripe, slightly soft mango, peeled, pitted and chopped
1/2cup coconut milk
1tablespoon chopped fresh cilantro


  1. In a medium-sized bowl, combine the garlic, ginger, cumin, red pepper flakes, salt and olive oil. Add the chicken to the seasoning mixture, coating completely.
  2. In a large nonstick skillet over high heat, add the chicken and sauté until well browned on both sides, about 7 to 8 minutes. (Discard remaining spice mixture.) Add the mango and coconut milk. Bring to a simmer and cook for another 4 to 5 minutes or until cooked through. Garnich with cilantro.

Serving Suggestion: Serve chicken with sauce over steamed white or brown rice and garnish with cilantro.

Recipe courtesy of the National Mango Board