Delicious Lime-Infused Mango Chicken

If you ask me, mango chicken is one of those dishes that just makes sense.

This sweet and savory combo brings together juicy chicken and fresh mango in a way that feels both comforting and fresh. The natural sweetness of the fruit pairs perfectly with tender pieces of chicken and a light sauce that ties it all together.

It’s the kind of meal that works whether you’re making dinner for the family or having friends over. The flavors are familiar enough to please picky eaters but interesting enough to keep everyone coming back for seconds.

It’s a laid-back dish that’s perfect for any night of the week, especially when you want something that feels a little special without too much fuss.

What Kind of Mango Should I Use?

For mango chicken, you’ll want to use mangoes that are perfectly ripe – they should give slightly when gently squeezed and have a sweet, fruity aroma near the stem. Tommy Atkins mangoes, which are the most common variety in grocery stores, work well here, but Ataulfo (also called honey or champagne) mangoes are even better if you can find them since they’re sweeter and less fibrous. If your mangoes are still firm, let them ripen at room temperature for a few days, or speed up the process by placing them in a paper bag with a banana. Just avoid using mangoes that are too soft or have brown spots, as they’ll be past their prime and might make your sauce too mushy.

Options for Substitutions

This mango chicken recipe is pretty adaptable – here are some helpful swaps if you need them:

• Mangoes: If fresh mangoes aren’t available or ripe, you can use frozen mango chunks (thawed first). In a pinch, you could also use peaches or nectarines for a different but still sweet-fruity flavor.
• Whole chicken: Don’t feel like dealing with a whole bird? You can use 2-3 pounds of chicken pieces instead – thighs and breasts work great. Just adjust cooking time accordingly (pieces usually cook faster than a whole chicken).
• Fresh ginger: If you’re out of fresh ginger, use 1/4 teaspoon of ground ginger instead. The flavor won’t be as zingy, but it’ll still work!
• Cilantro: Not everyone loves cilantro – feel free to use fresh parsley or mint instead. Or skip the herbs altogether if you prefer.
• Crushed red pepper: You can swap this with cayenne pepper (use half the amount), fresh chopped chili, or even a splash of hot sauce. Skip it if you don’t like heat.
• Fresh lime: No fresh lime? Use 2 tablespoons of bottled lime juice, or substitute with lemon juice for a slightly different but still citrusy kick.

Watch Out for These Mistakes While Cooking

The biggest challenge when making mango chicken is choosing mangoes that aren’t ripe enough, which can lead to a sauce that’s too tart and lacks that natural sweetness – make sure your mangoes yield slightly when gently pressed and have a sweet, fruity aroma at the stem. A common error is overcooking the chicken, so use a meat thermometer to check that the internal temperature reaches 165°F at the thickest part, then remove it from heat immediately to keep the meat juicy. When making the sauce, avoid rushing the cooking process – let it simmer for at least 10-15 minutes to allow the flavors to meld together and the sauce to thicken naturally. For the best results, marinate your chicken for at least 2 hours (or overnight if possible) and remember to baste the chicken with the mango sauce during the last 10 minutes of cooking, not earlier, to prevent the sugars from burning.

What to Serve With Mango Chicken?

This sweet and savory mango chicken pairs perfectly with fluffy white rice or coconut rice, which helps soak up all that delicious sauce. For a complete meal, I like to add some steamed or stir-fried vegetables like snap peas, broccoli, or bell peppers on the side – they complement the tropical flavors without overshadowing the dish. If you’re looking to keep things light, a simple cucumber salad with a rice vinegar dressing works really well with the sweet mango and spicy pepper flavors. You could also serve it with warm naan bread or roti for scooping up every bit of the sauce.

Storage Instructions

Keep Fresh: Got leftovers? Pack your mango chicken in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days, and the flavors actually get even better as they meld together! The mango sauce might separate a bit, but that’s totally normal.

Freeze: This dish is perfect for freezing! Place it in a freezer-safe container or bag, making sure to include some of that yummy sauce, and it’ll keep for up to 3 months. Just remember to label it with the date so you don’t forget when you made it.

Reheat: When you’re ready to enjoy your leftovers, warm them up in a covered pan over medium-low heat until heated through. Add a splash of chicken broth if the sauce seems too thick. You can also use the microwave – just heat in 30-second intervals, stirring in between, until it’s nice and hot.

Preparation Time	15-25 minutes
Cooking Time	45-55 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 130-150 g
• Fat: 80-90 g
• Carbohydrates: 80-90 g

Ingredients

• 2 ripe mangoes
• 1 medium-sized yellow onion
• 3 cloves of garlic
• 1/2 cup broth from chicken
• Juice and zest of 1 lime
• 1 teaspoon freshly grated ginger
• 2 tablespoons cilantro
• 1 teaspoon crushed red pepper
• Salt, to taste
• A whole chicken weighing 2 to 2 1/2 pounds
• Salt, to preference
• Fresh cracked black pepper

Step 1: Prepare the Mango and Onion

Start by dicing one of the mangoes and a small onion.

Peel the second mango and use a fine grater to grate the flesh, creating a mango puree.

Set both the diced and grated mangoes aside for use in the sauce.

Step 2: Cook the Mango Sauce

Preheat a medium sauce pot over medium heat and add a splash of oil.

Once heated, add the diced onion and sauté until softened.

Then add minced garlic and the diced mango.

Cook for about a minute, allowing the flavors to meld together.

Add the grated mango puree to the pot along with chicken broth, lime juice, lime zest, grated ginger, salt, and red pepper flakes.

Stir well to combine all ingredients and let the sauce cook for 5 to 7 minutes, allowing it to thicken slightly.

Stir in chopped cilantro, then remove the pot from the heat and set aside.

Step 3: Prepare and Season the Chicken

Break down a whole chicken into 10 pieces: 4 quartered breasts, 2 drumsticks, 2 thighs, and 2 wings.

Season each piece generously with salt and pepper to your taste.

Step 4: Sear the Chicken

Preheat the oven to 375°F (190°C).

Heat a large skillet or oven-safe cooking pan over medium-high heat and add some oil.

Place the chicken pieces in the skillet, skin side down, and sear them for a couple of minutes on each side until they are beautifully browned.

Step 5: Bake the Chicken with Mango Sauce

Spread the prepared mango sauce all over the seared chicken pieces in the pan, ensuring even coverage.

Gently shake the pan to help spread the sauce around the chicken.

Transfer the skillet into the preheated oven and bake for 40 to 45 minutes, or until the chicken is cooked through and the juices run clear.

Step 6: Serve

Once the chicken is done, remove it from the oven.

Let it rest for a few minutes before serving.

Enjoy your flavorful mango chicken with your choice of sides!