Looking for a healthy dinner that’s sure to impress? Look no further than this Mango Chicken Recipe. It’s Paleo-friendly, Whole30-approved, gluten-free, and full of sweet, spicy flavors.
There are some fruits that practically demand to be eaten while leaning over the kitchen sink, juices dripping from your chin with each delicious, messy bite. Ripe peaches, nectarines, pears, and mangoes come to mind. While these are fruits best enjoyed with gusto and no reservations, each one lends itself to a variety of delectable culinary uses, whether sweet or savory.
Take mangoes, for example. They’ve earned a place in everything from smoothies to salsas, but they’re equally at home in savory curries, salads, and grain bowls. One of my favorite ways to use mango, however, is in Asian-inspired dishes. Like pineapple, mango provides a deliciously sweet contrast to the spicy, zesty flavors that define this style of cooking.
Recently, I combined chunks of sweet mango with chicken to create a subtly spiced dish that’s not only healthy and perfect for a quick weekday dinner, but also impressive enough for guests. Served with a side of cauliflower rice, it’s light, flavorful, and sure to become a new favorite in your rotation.
Is Mango Chicken Healthy?
Absolutely! Mango chicken is not only flavorful, but it’s also packed with wholesome ingredients. Mangoes provide a natural sweetness and contain vitamins A and C, while the lean protein in chicken makes the dish filling without being heavy or fatty. This dish is Paleo-friendly, gluten-free, Whole30-approved, and dairy-free.
Vegans and vegetarians can make this dish with mock “chicken.” There are plenty of brands available that come close to the real thing in both texture and flavor. Another option would be to replace the chicken with Crispy And Healthy Baked Tofu.
How To Buy And Store Mangoes
While the best mango is one that’s super ripe and decadently juicy, for this recipe you’ll need a mango that has almost reached peak ripeness. When buying the mango for this recipe, remember that color really isn’t the best indicator of ripeness. Instead, look for fruit that yields to gentle pressure but doesn’t feel soft or mushy. The mango should feel heavy and have a mildly sweet aroma by the stem end.
Once you find the perfect mango, use it within a day, or place it in the fridge to slow down the ripening process. Bear in mind that mangoes continue to ripen at room temperature. Cubed mango can be stored in an airtight container in the fridge for up to three days.
How To Make Ahead and Store
Store leftovers (without the cubed mango!) in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.
Serving Suggestions
While I serve this mango chicken with cauliflower rice, if you’re not following a Whole30 diet or watching your carbs, feel free to substitute it with Coconut Rice for a real tropical accent, or brown rice if you’d like to boost the fiber content. Roasted or grilled vegetables are another tasty side dish to serve with mango chicken. It’s especially delicious with some Sautéed Broccolini.
Looking for more recipes with mango? Get the mango party started with some chips and Mango-Avocado Salsa. Craving something light and refreshing for lunch? Try this Thai Mango Avocado Salad With Grilled Sweet Potatoes. Need a simple but bright pairing for grilled chicken or fish? Give this Fresh Corn and Mango Salad a whirl. You won’t be disappointed.
Recipe
Ingredients
For the sauce:
- 2 1/2 teaspoons coconut oil divided
- 1 1/2 teaspoon fresh ginger minced
- 1 teaspoon garlic minced
- 1/2 teaspoon habanero pepper minced
- 3/4 cup orange mango or mango juice (100% pure juice)
- 1/2 tablespoon coconut aminos
- 1 teaspoon tapioca flour
For the chicken:
- 3 tablespoons tapioca flour
- 8 ounces chicken breast patted dry and cut into 1-inch cubes
- Salt and pepper
- 2 tablespoons coconut oil
For the cauliflower rice:
- 3 cups cauliflower cut into bite-sized pieces
- 2 teaspoons coconut oil
- 2 tablespoons unsweetened coconut flakes
For garnish:
- 1/2 large mango cut into cubes
- Cilantro roughly chopped
- Green onions chopped
- Toasted sesame seeds
Instructions
- In a medium pot over medium heat, melt 1 1/2 teaspoons of the coconut oil for the sauce. Add the ginger, garlic, and habanero pepper, and cook until fragrant, about 1 minute.
- Add the remaining coconut oil, juice, and coconut aminos. Increase the temperature to high heat, and bring to a boil. Place the tapioca flour in a small bowl.
- Once the liquid comes to a boil, add 2 teaspoons of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
- Reduce the heat to medium-low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes glossy, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
- Place the tapioca flour into a large Ziploc bag, and season the cubed chicken with salt and pepper. Place the chicken in the bag and shake until it's evenly coated in the flour.
- In a medium pan, heat 1 tablespoon of the coconut oil over medium-high heat. Place half of the chicken in the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little.
- While the chicken cooks, place the cauliflower into a large food processor and process until you get a "rice-like" texture.
- Heat the 2 teaspoons of coconut oil in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium, and cook until the cauliflower is tender, about 2-4 minutes.
- Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
- Divide the chicken and cauliflower between two plates.
- Garnish with cilantro, green onion, and sesame seeds. Serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Just writing to say that I do this recipe quite often. My husband and my son love it. Try it, you will love it
Thank you so much Daniela! So glad to hear this!
Maybe it was user error but this was a complete disaster from start to finish. The instructions were not very clear. The texture came out gritty, like dirt. I feel terrible but I am going to throw it all in the trash. What a waste.
Hi Claire! I’m sorry you had trouble with the recipe. Many have made it and loved it. I would say to cook your chicken in smaller batches so the pan isn’t overcrowded. That should help it to get crispy and avoid the gritty texture you experienced. Hope this helps! 🙂