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Mango Coconut Chicken

Mango Coconut Chicken


  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • 1 large ripe, slightly soft mango, peeled, pitted and chopped
  • 1/2 cup coconut milk
  • 1 tablespoon chopped fresh cilantro
  • 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, then discard spice mixture. In a large nonstick skillet over high heat, add the chicken and sauté until well browned on both sides, about 7-8 minutes. Add the mango and coconut milk. Bring to a simmer and cook for another 4-5 minutes or until cooked through. Add salt to taste. Serving Suggestion: Serve chicken with sauce over steamed white or brown rice and garnish with cilantro.

    Source: Chef Allen Susser

    Course Mango Lunch & Dinner Recipes
    Keyword Mango Chef Creations, Mango Lunch & Dinner Recipes
    Prep Time 10 minutes
    Cook Time 13 minutes
    Servings 4

    Recipe Video