Go Back
Homemade Mango Chicken Recipe photo
Print Recipe Save it for later

Mango Chicken Recipe

A bright, slightly spicy mango chicken served with coconut cauliflower “rice.”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 2 servings

Ingredients

  • 2 1/2 teaspoons coconut oil divided
  • 1 1/2 teaspoons fresh ginger minced
  • 1 teaspoon garlic minced
  • 1/2 teaspoon habanero pepper minced
  • 3/4 cup orange mango or mango juice 100% pure juice
  • 1/2 tablespoon coconut aminos
  • 1 teaspoon tapioca flour for sauce slurry
  • 3 tablespoons tapioca flour for coating chicken
  • 8 ounces chicken breast patted dry and cut into 1-inch cubes
  • salt and pepper to taste
  • 2 tablespoons coconut oil for cooking chicken
  • 3 cups cauliflower cut into bite-sized pieces
  • 2 teaspoons coconut oil for cauliflower
  • 2 tablespoons unsweetened coconut flakes
  • 1/2 large mango cut into cubes
  • cilantro roughly chopped, for garnish
  • green onions chopped, for garnish
  • toasted sesame seeds for garnish

Instructions

  • In a medium pot over medium heat, melt 1 1/2 teaspoons coconut oil. Add the minced ginger, garlic, and habanero and cook, stirring, until fragrant, about 1 minute.
  • Add the remaining coconut oil for the sauce (from the 2 1/2 teaspoons total), the mango/orange juice, and the coconut aminos. Increase heat to high and bring the mixture to a boil.
  • Place 1 teaspoon tapioca flour in a small bowl. When the liquid boils, add about 2 teaspoons of the hot liquid to the flour and whisk until smooth to form a slurry.
  • While stirring constantly, pour the slurry back into the boiling sauce. Boil for 2 minutes, then reduce heat to medium-low and simmer, stirring frequently, until sauce thickens and becomes glossy, about 6–7 minutes. Transfer to a large bowl to cool and thicken further.
  • Season the cubed chicken with salt and pepper. Place 3 tablespoons tapioca flour into a large resealable bag, add the chicken, seal, and shake until evenly coated.
  • Heat 1 tablespoon coconut oil in a medium skillet over medium-high heat. Add half the coated chicken in a single layer (do not crowd) and cook until golden and cooked through, about 2–3 minutes per side. Transfer to a paper towel–lined plate and blot excess oil. Repeat with the remaining chicken, adding more oil if needed.
  • While the chicken cooks, pulse the cauliflower in a food processor until it reaches a rice-like texture.
  • Heat 2 teaspoons coconut oil in a large skillet over medium-high heat. Add the riced cauliflower and coconut flakes and cook until lightly golden, about 2–3 minutes. Cover, reduce heat to medium, and cook until tender, about 2–4 minutes more.
  • Add the cooked chicken and mango cubes to the cooled sauce in the large bowl and toss until the chicken and mango are evenly coated.
  • Divide the coconut cauliflower rice between two plates, top with the sauced chicken and mango, and garnish with chopped cilantro, green onions, and toasted sesame seeds. Serve hot.

Equipment

  • Medium pot
  • Small Bowl
  • Large Bowl
  • large zip-top bag or resealable bag
  • Medium Skillet
  • Large Skillet
  • Food Processor
  • Paper Towels

Notes

  • Pat chicken dry before cubing to help the coating stick.
  • Adjust habanero amount to control heat.
  • Use 100% mango or orange-mango juice for best flavor.
  • Pulse cauliflower to a rice-like texture but avoid overprocessing.
  • Whisk the slurry thoroughly to prevent lumps in the sauce.