Mary Berry Mango Chicken​ Recipe

This zesty Mary Berry Mango Chicken is made with tender chicken breasts, sweet fresh mango, creamy coconut milk, fresh ginger, and a hint of mild curry. The result is a wonderfully bright and fragrant main course with a subtly sweet, tropical-inspired sauce. It’s perfect for a fast and flavorful weeknight dinner, especially in the summer, and serves 4 people.

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Mary Berry Mango Chicken Ingredients

• 1 tbsp vegetable oil
• 4 boneless, skinless chicken breasts (about 6 oz / 170g each), cut into bite-sized pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece of fresh ginger, peeled and grated
• 1 tbsp mild curry powder
• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1 tbsp soy sauce
• 1 large ripe mango, peeled and diced
• Juice of 1 lime
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped, for garnish

How To Make Mary Berry Mango Chicken

1. Cook the chicken: Season the chicken pieces with salt and pepper. Heat the oil in a large skillet or frying pan over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
2. Sauté the aromatics: Reduce the heat to medium and add the chopped onion to the same skillet. Cook for 5 minutes until softened. Add the minced garlic and grated ginger and cook for one more minute until fragrant.
3. Build the sauce: Stir in the curry powder and cook for 30 seconds to toast the spices. Pour in the can of coconut milk and the soy sauce. Bring the mixture to a gentle simmer, stirring to combine everything smoothly.
4. Add the mango: Let the sauce simmer for 3-4 minutes to thicken slightly. Stir in the diced mango and the fresh lime juice. Cook for just 1-2 minutes to warm the mango through, being careful not to let it turn mushy.
5. Combine and serve: Return the cooked chicken to the skillet. Stir everything together to coat the chicken in the creamy mango sauce. Season with salt and pepper to your liking. Garnish with fresh cilantro and serve immediately.

Recipe Tips

• Use a Ripe but Firm Mango: For the best texture, choose a mango that is ripe for sweetness but still firm to the touch. This will ensure the pieces hold their shape in the sauce.
• Don’t Overcook the Mango: Add the mango at the very end of the cooking process. You only want to warm it through. Overcooking will cause it to break down and become mushy.
• Full-Fat Coconut Milk is Best: For the creamiest and richest sauce, use canned full-fat coconut milk. Light coconut milk will result in a much thinner sauce.
• Toast the Spices: Cooking the curry powder for about 30 seconds before adding the liquid helps to bloom the spices, releasing their full flavor and aroma.

What To Serve Mango Chicken

This tropical-inspired chicken dish is delicious served over a bed of fluffy white or brown rice, such as jasmine or basmati, which will soak up the creamy sauce beautifully. It also pairs well with warm naan bread or a side of simple coconut rice. For a fresh side dish, consider a crisp cucumber salad or steamed green beans.

How To Store Mango Chicken Leftovers

• Refrigerate: Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freeze: You can freeze this dish, but be aware that the texture of the mango may become softer upon thawing. Freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Mango Chicken Nutrition Facts

• Calories: 485 kcal
• Total Fat: 28g
• Saturated Fat: 19g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrate: 27g
• Dietary Fiber: 4g
• Sugars: 19g
• Protein: 35g

Frequently Asked Questions

• Can I use frozen mango chunks? Yes, you can use frozen mango. Let the chunks thaw first and pat them dry to remove excess moisture before adding them to the sauce at the end of the cooking time.
• Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs would be very flavorful in this recipe. Simply cut them into bite-sized pieces and cook them until they are no longer pink inside.
• Is this dish spicy? This recipe is very mild. The mild curry powder adds flavor but not much heat. If you’d like it spicier, you can add a pinch of red pepper flakes along with the garlic and ginger.

Try More Recipes:

• Mary Berry Chicken Stew​ Recipe
• Mary Berry Marry Me Chicken​ Recipe
• Mary Berry Sticky Chicken Wings Recipe