The easiest Mango Chicken you will ever make! With just a few ingredients and just 15 minutes of prep time, this is a great family dinner for those busy weeknights.
Quick and simple mid-week dinners are just what you need if you're a busy parent cooking for hungry kids! This recipe is also great if you're a student with limited kitchen equipment because the whole meal is prepared in just one pan!
This dish calls for a jar of mango salsa. But if you do have a bit more time on your hands, why not try your hand at making your own, using fresh ingredients? It tastes amazing and is well worth the time.
Whilst we love fresh salsa, you actually need to cook the salsa for this Mango Chicken recipe. You may even find that you prefer it!
The great thing is that you can make it ahead of time and freeze it, meaning that you always have some on hand for recipes like this!.
Homemade cooked mango salsa:
3 large vine-ripened tomatoes, diced
4 mangoes, diced
1 red bell pepper, diced
1/2 red onion, diced
1 cup water
1 can tomato paste, 156ml
1/2 cup fine brown sugar
1/2 red chilli or jalapeño, seeded and finely diced (or use a combination of both)
1 lime, squeezed
1 tsp salt
1 tsp fresh cilantro, chopped
- In a large saucepan, add all ingredients and bring to the boil. Reduce heat to low and simmer for about 45 minutes-1 hour. The mangoes should be soft. (Check the salsa halfway through cooking and adjust seasoning as needed).
- Let cool for 15 minutes before putting into storage containers for freezing.
For a spicier salsa, use the whole chilli or jalapeño.
This Mango Chicken recipe calls for boneless, skinless chicken thighs. If you're not watching your calories, you might want to try skin-on thighs instead! We find that they soak up the delicious juices of the salsa and taste amazing. The choice is yours!