This Mango Chicken with Coconut Rice brings together juicy chicken thighs and a naturally sweet, tangy mango sauce for a vibrant meal that feels both comforting and refreshing.
Packed with lean protein and healthy fats from coconut milk, this dish is fiber-rich, satisfying, and balanced.
With just 30 minutes from start to finish, it’s a quick, fuss-free dinner that’s perfect for weeknights yet impressive enough for entertaining.
Mango Chicken and Rice
Equipment
- 1 medium pot (for rice)
- 1 large skillet or sauté pan
- 1 mixing bowl
- 1 Small Bowl (for sauce)
- 1 whisk
- 1 knife and cutting board
- Measuring Cups and Spoons
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs
- 2 tbsp cornstarch
- 2 –3 tbsp canola oil for cooking
For the Mango Sauce:
- 2 tbsp butter
- 1 ripe mango diced
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- ¼ cup chicken stock
- 3 garlic cloves pressed
- 1 lime juiced
- 1 tsp fresh ginger grated
- ½ –1 tsp red pepper flakes to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup chicken stock
- 1 5.46 oz can coconut milk
- ½ tsp granulated sugar
- Salt to taste
Instructions
- Prepare the Rice Base: Start by getting the rice going before you begin cooking the chicken, since the rice will need time to steam. Place a medium pot over medium-high heat and pour in the coconut milk, chicken stock, granulated sugar, and a pinch of salt. Whisk the mixture well to fully dissolve the sugar and evenly blend the coconut milk with the broth. Once the mixture reaches a gentle boil, add the jasmine rice. Stir only once to ensure the grains are submerged, then reduce the heat immediately to the lowest setting. Cover the pot tightly with a lid and resist the temptation to open it—steam is what cooks the rice properly. Allow it to simmer undisturbed for 18–20 minutes, or follow the cooking time suggested on your rice package. When the rice is finished, fluff it gently with a fork, and keep it covered until you’re ready to serve.
- Dice the Mango and Make the Sauce: While the rice cooks, prepare the sweet and tangy sauce. Peel and cut the ripe mango, dicing the flesh into small, bite-sized pieces. Set the mango aside. In a small bowl, whisk together the honey, soy sauce, chicken stock, lime juice, pressed garlic, grated ginger, and red pepper flakes. This mixture forms the base of your sauce, balancing sweetness, saltiness, acidity, and a touch of heat. Set it aside until it’s time to combine everything.
- Trim and Coat the Chicken: Take the chicken thighs and cut them into small, evenly sized pieces—this ensures they cook quickly and stay tender. Trim off any excess fat as you go. Transfer the chicken pieces to a mixing bowl, sprinkle the cornstarch over them, and toss until each piece is lightly coated. The cornstarch creates a delicate crust that locks in the juices during cooking and also helps the sauce cling beautifully to the chicken later.
- Sear the Chicken to Perfection: Place a large skillet or sauté pan over medium to medium-high heat and allow it to preheat. Add 2–3 tablespoons of canola oil. When the oil is hot and shimmering, add the coated chicken pieces in an even layer. Let the chicken sear without moving it too much at first—this helps create a golden-brown crust. Cook, stirring occasionally, until the chicken is almost cooked through, about 6–8 minutes. Remove the chicken from the pan and set it aside on a plate; it will finish cooking in the sauce later.
- Cook the Mango in Butter: Reduce the heat to medium and, in the same skillet, melt the butter. Add the diced mango and sauté for 2–3 minutes, stirring gently until the fruit softens and begins releasing its natural sweetness. Cooking the mango at this stage allows it to caramelize slightly, deepening its flavor and helping it blend seamlessly with the sauce.
- Build the Mango Sauce: Give the sauce mixture another quick whisk to re-combine the ingredients, then pour it into the skillet with the sautéed mango. Stir gently, scraping up any browned bits from the bottom of the pan, which will add rich flavor. Allow the sauce to simmer for 2–3 minutes so it thickens slightly and the flavors meld together.
- Combine Chicken and Sauce: Return the seared chicken pieces to the skillet, stirring to coat them in the glossy mango sauce. Continue cooking for another 2–3 minutes, until the chicken is fully cooked through and the sauce has thickened enough to cling to the meat. You should notice the sauce becoming slightly sticky and vibrant in color. Taste and adjust the seasoning with extra lime juice or red pepper flakes if desired.
- Serve and Enjoy: Spoon a generous portion of the fluffy coconut jasmine rice onto each plate or bowl. Top with the mango chicken and drizzle extra sauce over the top. Garnish with a sprinkle of fresh herbs, such as cilantro or green onion, if you’d like a burst of freshness. Serve hot and enjoy this balance of sweet, savory, and spicy flavors in every bite.
Notes
- Use ripe mangoes for the best balance of sweetness and tang in the sauce.
- Coating chicken in cornstarch ensures a light crust that holds sauce beautifully.
- Coconut milk in the rice adds creaminess and subtle richness without being overpowering.
- For extra freshness, garnish with lime wedges or chopped cilantro before serving.
- Adjust the red pepper flakes to control the heat level—start mild, then build up.
Chef’s Secrets for Success
The key to this dish lies in balancing textures and flavors.
Coating the chicken with cornstarch may seem like a small step, but it creates a delicate crust that helps seal in moisture and gives the sauce something to cling to.
Always preheat your skillet before adding the chicken—this ensures a golden sear instead of a pale, steamed finish.
When preparing the sauce, don’t skip simmering it for a couple of minutes before adding the chicken back in.
This step allows the honey, soy sauce, and mango to caramelize slightly, creating a deeper, richer flavor.
Lastly, resist stirring the rice too often; letting it steam undisturbed ensures light, fluffy grains every time.
Serving Suggestions and Pairings
This Mango Chicken is hearty enough to serve as a stand-alone main dish, but you can elevate it even further with thoughtful sides.
A crisp cucumber salad or lightly steamed broccoli balances the richness of the coconut rice.
If you’d like more crunch, try serving it with roasted cashews or peanuts sprinkled on top.
For drinks, pair it with a refreshing iced green tea or sparkling water infused with lime.
To make it a complete family meal, offer a light dessert such as fresh pineapple slices or mango sorbet for a tropical touch.
Storage Tips and Reheating
Leftovers store beautifully and make a convenient next-day meal.
Once cooled, transfer the mango chicken and coconut rice into separate airtight containers to keep the textures distinct.
Refrigerate for up to 3 days.
To reheat, warm the chicken gently in a skillet over medium-low heat with a splash of chicken stock or water to loosen the sauce.
The rice can be reheated in the microwave with a damp paper towel over the bowl to restore moisture.
For longer storage, the chicken (without rice) freezes well for up to 2 months—just thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, chicken breast works well, though it cooks faster and may be slightly less juicy. To prevent drying, cut the breast into even-sized pieces and reduce the cooking time by a few minutes.
2. Can I make this recipe ahead of time?
Absolutely. You can prepare the sauce up to two days in advance and store it in the fridge.
The chicken can also be diced and coated with cornstarch ahead of time. Cook everything fresh when ready to serve for the best flavor and texture.
3. What if I don’t have fresh mango?
Frozen mango chunks are a great substitute. Just thaw them before dicing, and cook them in the butter as directed. Avoid canned mango, as it can be overly soft and too sweet.
4. Is this recipe gluten-free?
It can be made gluten-free by swapping the soy sauce for tamari or coconut aminos. Be sure to double-check labels on chicken stock and cornstarch to ensure they are certified gluten-free.
5. Can I make the rice without coconut milk?
Yes, if you prefer, you can cook the jasmine rice with just chicken stock or water. It won’t be as creamy or aromatic, but the dish will still pair beautifully with the mango chicken.
