Mango Coconut Chicken


Serving Size:  4


  • 2 cloves garlic, finely chopped
  • 1 T. finely chopped fresh ginger
  • 1/2 tsp. ground cumin
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. kosher salt
  • 3 T. olive oil
  • 4 boneless, skinless chicken breasts
  • 1 large ripe, slightly soft mango, peeled, pitted and chopped
  • 1/2 c. coconut milk
  • 1 T. 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 saut 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.

Prep Time:
10 minutes

Cook Time:
13 minutes

Additional Information

Category: Entree