This mango chicken is a combination of seared chicken breast, bell peppers and fresh mango, all tossed in a sweet and savory sauce. Chicken with mango is a unique dinner offering that is sure to get rave reviews!

Mango with chicken is an unusual pairing, but the flavor combination really works! The end result is a tropical tasting meal that’s perfect served over rice.

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Mango chicken in a skillet with red and green sliced peppers.

Chicken goes with just about anything and is a great light protein to add to any dish. This mango chicken hits all the right spots as far as taste and texture go. The sweet and slightly tangy mango mixes well with the tender chicken and slices of bell pepper to make a delicious dinner.


Begin by browning your chicken before adding your pepper slices to the same pan. Next, add your aromatic garlic and ginger to the pan. In a bowl, whisk together your chicken broth and other sauce ingredients then pour it over your chicken mixture. Lastly, place your mango chunks in the pan and serve one delicious dinner!

Chicken, bell peppers, garlic and ginger in a skillet.

It is perfectly ok to use either chicken breasts or thighs, whichever you prefer! To get nicely browned chicken, cook it in batches instead of all at once. The chicken should be in a single layer, otherwise it might steam instead of brown.

Chicken stir fry with mango chunks.

It’s important that the mango is added at the very end of the cook time. The mango can get mushy if it’s cooked for too long. I suggest using firm but ripe mangoes as far as flavor goes. It makes them a lot easier to cook with as well.

Mango chicken in a pan with red and green peppers.


First, peel your mango with a Y-shaped peeler similar to a potato peeler. Then stand your mango on end and cut just to the side of the middle of the mango in order to miss the pit. Once one side is sliced, scoop out the pit. Continue to slice your mango in whatever shape you like!


Antioxidants in mango have been proven to help prevent cancer. Not to mention, it also helps clear up your skin, lowers cholesterol, and even improves your eye health. My favorite part is that it improves your gut health which ultimately promotes weight loss.

A bowl of mango chicken served over rice.

This chicken with mango is such an easy dish that it takes no time at all to prepare. Everyone loves it, even the kids. I’ve never gotten negative feedback on it. Definitely a plus when it’s such an easy recipe!


4.99 from 51 votes

Mango Chicken

AuthorSara Welch
Mango chicken in a skillet with red and green sliced peppers.
This mango chicken is a combination of seared chicken breast, bell peppers and fresh mango, all tossed in a sweet and savory sauce. Chicken with mango is a unique dinner offering that is sure to get rave reviews!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course Main
Cuisine Asian
Serves 4


  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • salt and pepper to taste
  • 1 green bell pepper cored, seeded and thinly sliced
  • 1 red bell pepper cored, seeded and thinly sliced
  • 1 teaspoon minced garlic
  • 2 teaspoons minced ginger
  • 2/3 cup chicken broth
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 1/2 cups fresh mango chunks


  • Heat the oil in a large pan over medium high heat.
  • Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
  • Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
  • Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
  • Add the garlic and ginger to the pan and cook for 1 minute.
  • In a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch.
  • Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.
  • Cook for 1-2 minutes or until sauce has just thickened.
  • Stir in the mango chunks and serve. 


Calories: 251kcal | Carbohydrates: 20g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 680mg | Potassium: 688mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1745IU | Vitamin C: 88.5mg | Calcium: 15mg | Iron: 1mg

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Recipe Rating


  1. This was superb!
    I used the leftovers stuffed in to Greek flat breads with lots of fresh coriander (cilantro) and iceberg lettuce. It was amazing!

  2. 5 stars
    This recipe is incredibly delicious and so easy to make. I doubled the amount of garlic and ginger and it was so flavorful. This was the fourth or fifth time making this recipe and we keep coming back.

  3. Beautiful recipies. Can you state with each recipie whether they are suitable to be frozen. Can I freeze the mango chicken dish

  4. 5 stars
    This was a great recipe, the chicken broth mixture had perfect measurements and was not something I could have came up with on my own.

    The only changes I made were caramelizing half of a large yellow onion (diced) before adding the chicken. I also stirred in a bit of cilantro and red pepper flakes, then garnished with some sunflower seeds at the end to add a bit of texture and dimension. We really enjoyed this recipe and will start adding this to our dinner rotation.

  5. 5 stars
    We really enjoyed this recipe! Cleaned our plates and looked for more. I think I will double the recipe next time for thirds!

  6. 5 stars
    Great dish. Got a fruit basket with a mango so came across the recipe to use the mango. Made almost as written. Added a couple of red chillies to add some heat. And served with coconut rice. Yum.

  7. 5 stars
    This is a great recipe. I made this tonight and my husband went back for seconds. He really liked it.
    I am a happy cook tonight.

  8. This was easy and delicious! I subbed water with a sprinkle of salt for chicken stock (didn’t want to open a whole pack for 2/3 cup) & subbed honey for sugar and it turned out fine. I also marinated the chopped chicken in the sauce for about an hour before cooking. Thank you for sharing a great recipe!

  9. 5 stars
    Fantastic recipe!! Sauce was super easy to double (we love leftovers!) And it was super simple to make. Thanks so much!!

  10. 5 stars
    Quick and easy, came out great. Omitted the sugar, used citrus rice vinegar and low sodium soy sauce, added extra garlic and used tri color peppers. Got microwave ready jasmine rice and put chicken mix over. Made 4 nice to go pans, doubled recipe. Let my friend sample what was left in the pan, fork to mouth ratio was constant, bowl cleaned in record time, not even a speck of sauce! Definitely a winner, fast and easy. I may make it for myself, substituting shrimp for the chicken…yummy!

  11. I just found your site, when I was searching for Mango Chickwn recipe. I’m a work in progress at stepping out of my “box”. This recipe looks so-o-o scrupulous. I’m going to make it this week. Do you recommend serving it with rice ??? Thanks, Katie T.

    1. 5 stars
      I made this tonight and it was excellent! Served it over cauliflower rice that I seasoned with garlic and ginger just like the chicken. Everyone loved it!

  12. 5 stars
    This was amazing!!! Big hit for the kids. Next time I might add carrots ,broccoli ,and sesame seeds. Sooooo Good!!

  13. 5 stars
    Made this tonight but omitted the sugar in the sauce. I did have to simmer longer and let it stand to thicken, but it was SO GOOD. There are no leftovers.