Mango Chicken with Coconut Rice

We are in the midst of the most insanely gorgeous mango season in Israel right now. I’m talking gigantic, juicy mangoes that are the sweetest, most delicious I’ve ever tasted. Which is why I was so excited to find this recipe for Mexican Mango Chicken on Joy of Kosher with Jamie Geller. I actually got to test and photograph this recipe for their Best Chicken Recipe Contest as a guest blogger (that’s my photo on the site!).

This recipe has only a few ingredients but packs in serious flavor. I love the unusual but stellar combination of mango and basil and how easily this dish comes together. The recipe requires first marinating the mango, then the chicken and cooking them separately, and the marinade is the only thing that takes time here. Since the chicken is pounded thin, cooking it should take less than 10 minutes. Next time I would add more cayenne since I really like spicy-sweet combos, but adjust the seasoning to suit your tastes. I served this with coconut rice, which only added to the tropical feel and comes together in the same amount of time as normal rice.


4.7 from 7 reviews
Mango Chicken with Coconut Rice
Prep Time
Cook Time
Total Time
Easy, flavorful mango chicken packs a punch with Mexican flavors and a beautiful presentation.
Yield: 4 Servings
Mango Chicken
  • ⅓ cup olive oil
  • ⅓ cup lime juice
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to suit your tastes)
  • 2 mangoes, peeled and cut into strips
  • 6 boneless, skinless chicken breasts, pounded thin
Coconut Rice
  • 1½ cups Jasmine or Basmati rice
  • 14 ounces coconut milk
  • ¼ cup vegetable broth
For the Mango Chicken
  1. In a large bowl, mix the oil, lime juice, basil, paprika, and cayenne pepper.
  2. Place the mango slices and pit in the marinade for 15 minutes.
  3. Remove the mango slices but leave the pit to continue to flavor the marinade. Refrigerate the slices.
  4. Place the chicken in the marinade and refrigerate for 1 to 4 hours.
  5. Heat a large saute pan (or grill). Cook the chicken, careful not to crowd the pan. Remove from the pan and allow to cool slightly.
  6. Add the mangoes to the pan and cook until heated through.
  7. Lay a few strips of mango in the center of a chicken breast and gently roll up, placing seam side down. Secure with toothpicks if necessary. Repeat with remaining mango and chicken.
  8. Alternately, simply serve each chicken breast topped with mango slices.
  9. Serve with coconut rice
For the Coconut Rice
  1. While the chicken is marinating, prepare the rice. Put the rice, coconut milk, and broth in a small pot. Bring to a simmer, cover, and lower the heat.
  2. Cook for 15 to 20 minutes, or until all liquid is absorbed and rice is tender.
  3. Remove from the heat and allow to rest, covered, for 5 minutes before serving. Fluff with a fork.
Kosher Meat, Gluten Free

Submitted to the Tastetastic Thursdays Linky Party over at A Little Nosh and Jane Deere’s Fusion Fridays

36 thoughts on “Mango Chicken with Coconut Rice

  1. Manu

    Did you say mango??? Our mango season is starting too and this recipe sounds like the perfect way to enjoy some! I love mangoes and I love them even more in savoury and spicy dishes! 🙂

    • Katherine

      Ooh yes I think tofu could work brilliantly. It would really soak up the marinade nicely. And in that case I’d say you could marinate everything (the mango and tofu) together rather than separate. I’d love to see a vegetarian version of this!

  2. Nami | Just One Cookbook

    I need to check if we can still get mango – it’s California so I assume we can get all the fruits 24/7. This looks really delicious and something that all of us will enjoy. I didn’t know coconut rice (oh thinking about it makes my mouth water) is this easy. My kids will be so happy seeing mango in “dinner”! 😉

    • Katherine

      I bet you can still get mango! Ahhh California 🙂 Yes I didn’t realize how easy coconut rice was until I made it either! I hope you and your family enjoy 🙂

  3. Hannah

    I’m envious of your mangoes! Love your vegetarian suggestion above and I’ll have to try that.

    btw, I enjoyed your cocktail article and will be making pomegranate mojitos in our sukkah next week!

    • Katherine

      Let me know how the vegetarian version goes if you do try it! I’m very curious. And thanks! So glad you saw and enjoyed the cocktail article. It was a lot of fun to write. Enjoy the pomegranate mojitos – sounds delightful!!

  4. Lisa

    OMG, Katherine – what a gorgeous dish. Love the coconu sticky rice paired with the mango chicken. I think I’m going to add a little habanero (yes, catenne remains) when I try it. Oh, look at me, I’m so fierce (not) lol

    • Katherine

      Hahahaha you are totally fierce Lisa! I think habanero is a great addition – like I said I’m going to try to kick up the heat factor next time I make it!

  5. Bam's Kitchen

    I am having a huge craving for coconut rice and then I saw your photo of the Mango chicken and it looks like it would melt in your mouth. I am so trying this tonight. Take care, BAM

  6. Terre D.

    Katherine, loved this recipe, its a sure thing on our monthly meal planning. I had to try making this with coconut oil (since I won a free quart of it) instead of the olive oil and it is just as wonderful either way.

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