Mango Chicken

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Sweet, savory and spicy all in one delicious chicken and rice dish. If you have not had mango in a savory preparation, you have got to try this recipe. Mango Chicken brings together the tartness of a lime, spiciness of peppers and sweetness of the mango to make a flavor packed meal. Coconut milk makes for a rich and creamy sauce that you are going to love over the rice.

Mango Chicken
Mango Chicken

For this recipe I used basmati rice. Basmati rice is variety of white rice that has a softer outer shell than what most people call Long Grain Rice. This is one of those all basmati rice is white rice but not all white rice is basmati rice. Having said that… this dish works with whatever rice you have on hand or usually use. Brown rice, jasmine, sticky, whatever works. I just strongly suggest you make the rice with broth instead of water. The layer of flavor is something you will love.

Mango Chicken

The Sriracha does give the pan sauce a significant kick, but its a slow burn that just really highlights the sweetness of the mango. It makes such a well rounded flavor for the dish as a whole. You can certainly add less of the sriracha, but I wouldn’t advise omitting it entirely. The dish might become too sweet if it lacked the jalapeno flavor all together.

Mango Chicken

Now Let’s Get Cookin’!


Mango Chicken

A sweet and spicy chicken and rice dish filled with fresh mangoes and Thai basil.
Course Main Course
Cuisine American, Asian, thai
Keyword Chicken, chicken and rice, coconut milk, green onion, mango, rice, spicy, sriracha, sweet, thai basil
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6


  • 3 lb Chicken Breast cut into 1-inch cubes
  • 3 tbsp Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Minced Garlic
  • 1 tbsp Minced Ginger
  • 3 Mangos peeled and cubed
  • 4 Green Onions chopped
  • 1 tbsp Thai Basil roughly chopped
  • 3 14oz cans Coconut Milk full fat
  • ¼ cup Sriracha
  • ¼ cup Lime Juice
  • Lime Wedges for garnish, if desired

For the Rice

  • 2 cup Basmati Rice
  • 1 qt Chicken Broth


  • In a sauce pan over medium heat, add rice and chicken broth. Cover and let cook for 17 minutes. Remove from heat but do not remove lid until ready to serve.
  • In a large saute pan over medium-high heat, add oil. Once hot, add chicken, salt, pepper, ginger and garlic. Saute until chicken is no longer pink.
  • Reduce heat to medium and add remaining ingredients. Stir to thoroughly combine and cover. Let simmer for 20 minutes.
  • Serve a portion of rice and chicken/mango mixture with a ladle full of the sauce. Serve with a couple lime wedges, if desired.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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