My favorite detail in the photo above is the cilantro on the Mango Chicken and in the small glass—fresh from my own garden. It feels like a small victory when you have limited outdoor space. We don’t have a big yard; most of our outside area is claimed by a trampoline for the boys. Still, having a few herbs at hand makes cooking more joyful.
After spending 17 years in Manhattan, I wanted a life where I could walk to daily conveniences. We live close to town now, and that was important to me. Restaurants, a grocery store and a bookstore are all about a mile away—roughly a 15-minute walk. I sling on a backpack and head out with the kids. Exploring the neighborhood on foot with them has become one of my favorite routines.
Because our lot is small—more like brownstone-style living—we decided to rethink our planting this year. We removed most of the ornamental flowers and planted edibles instead. It’s paid off: we’re harvesting salads and fresh herbs throughout the season. Having cilantro, basil and other herbs outside the back door changes how often I reach for them in recipes like this Mango Chicken.
This Mango Chicken is an adaptation of a recipe I love. I replaced heavy cream with full-fat coconut milk for a lighter, tropical flavor and adjusted a few other elements to keep the sauce bright and well balanced. The result is festive, colorful and pretty quick to make on a weeknight. The sweet mango and warm curry spices pair beautifully with tender chicken, and a handful of fresh cilantro at the end brightens each bite.
Mango Chicken
Servings: 4
Ingredients
- 1¼ pounds chicken breast, cut into 1-inch cubes
- ¼ cup grapeseed oil or olive oil
- 1 large onion, sliced or diced
- 1 red bell pepper, diced
- 2 garlic cloves, sliced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon curry powder
- 1 teaspoon sea salt (adjust to taste)
- 1 tablespoon apple cider vinegar
- 1 cup water
- ½ cup full-fat coconut milk
- 1 ripe mango, peeled and diced
Instructions
- Warm the oil in a large sauté pan over medium heat.
- Add the onion and cook, stirring occasionally, until it becomes soft and translucent, about 5–10 minutes.
- Add the red bell pepper, minced ginger, sliced garlic, curry powder and salt. Cook for about 5 minutes, stirring so the spices become fragrant and coat the vegetables.
- Pour in the apple cider vinegar, water and coconut milk. Stir, then add the diced mango. Bring the mixture to a brief boil, then reduce the heat to a gentle simmer.
- Add the chicken pieces to the pan and return to a low simmer. Cover partially and cook until the chicken is cooked through, about 8–10 minutes. Check the largest piece by cutting into it to ensure there is no pink remaining.
- Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro or another herb of your choice just before serving.
- Serve over steamed rice, quinoa, or a bed of mixed greens for a lighter option.
Prep Time: 20 mins
Cook Time: 23 mins
Total Time: 43 mins
Equipment
- Sauté pan
- Measuring utensils
Notes and tips
This dish benefits from ripe, sweet mangoes—look for fruit that gives slightly to touch and has a fragrant aroma. If mangoes are out of season, you can use frozen mango chunks, but fresh will deliver the best texture and flavor.
If you prefer a thicker sauce, simmer a few extra minutes to reduce the liquid or stir in a small slurry of cornstarch and water while the sauce is simmering. For a spicier version, add a pinch of red pepper flakes or a diced fresh chili when cooking the garlic and ginger.
Leftovers keep well in the refrigerator for 2–3 days. Store in an airtight container and gently reheat on the stove; add a splash of water or coconut milk if the sauce has thickened too much.
For variation, substitute shrimp or firm tofu for the chicken, adjusting cooking time so proteins are cooked through without overcooking.
This Mango Chicken is bright, approachable and elegant enough for company. The coconut milk brings richness without heaviness, while the mango lends natural sweetness that contrasts nicely with the curry spice. I hope you enjoy making it as much as we do—especially if you can garnish it with herbs grown just steps from your kitchen door.