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Coconut Chicken with Mango

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Coconut Chicken with Mango

Coconut Chicken with Mango

Jessica Braider
This dish is a staple in the home of Scramble fan Annie Canby. The flavor is mild and sweet, so her girls love it. If you prefer, substitute shrimp or extra-firm tofu for the chicken (if you use shrimp, simmer it for only about 5 minutes).
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 1 Tbsp. extra virgin olive oil
  • 1 - 1 1/2 lb. boneless, skinless chicken breasts cut into 1-inch pieces, or use shrimp or extra-firm tofu, drained, wrapped in a clean dish towel to remove excess moisture, and diced
  • 1 1/4 cups light unsweetened coconut milk
  • 3 - 5 Tbsp. mango chutney to taste, see note below if you can't find mango chutney
  • 1 1/2 cups white or quick-cooking brown rice
  • 1 mango peeled and chopped, or use 1 1/2 cups frozen mango or peaches, thawed and drained
  • 1/2 tsp. salt


  • In a large nonstick skillet, heat the oil over medium heat. Add the chicken and sauté it, tossing it occasionally, until it is cooked on the outside, 4-5 minutes.
  • Add the coconut milk and chutney and simmer it for 15-20 minutes, uncovered, stirring occasionally.
  • Meanwhile, cook the rice according to the package directions.
  • Add the mango and salt to the simmering chicken mixture, and cook it for 1 – 2 more minutes until the mango is hot. Serve the chicken and sauce over the rice.

Slow Cooker Directions:

  • Omit the oil. Combine the coconut milk and chutney in the slow cooker. Add the chicken and turn several times to coat it well. Cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours. Add the mango and salt and cook for 15-30 minutes more. (Slow cooker cooking times may vary—get to know your slow cooker, if possible, and adjust times accordingly.) (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Note:  If you can’t find chutney, you can make your own version with 3 Tbsp. apricot jam and 1 tsp. wine vinegar, 1/4 tsp. ginger powder and a pinch of red pepper flakes.
Do Ahead or Delegate: Cut and refrigerate the chicken, cook the rice, peel and chop the mango, or defrost it if using frozen.
Scramble Flavor Booster: Serve it with sweet or hot Asian chili sauce or add some crushed red pepper flakes to the simmering sauce.
Tip: You can make a great dip with what remains of your mango chutney.  It’s delicious combined with some plain yogurt, lemon juice, curry powder and salt to taste.  If you’d prefer a smoother dip (mango chutney is generally fairly chunky), combine the ingredients in a food processor or blender.  This is a good dip for fresh cut vegetables, crackers or pita chips.
Nutritional Information Per Serving (% based upon daily values): Calories 293, Total Fat: 15g, 23%; Saturated Fat: 11g, 57%; Cholesterol: 67mg, 22%; Sodium: 280mg, 12%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 2g, 8%; Sugar: 7g; Protein: 27g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Sodium, Main Dish, Nut-Free, Slow Cooker, Spring, Summer, Vegan, Vegetarian, Winter
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