Mango Chilli Chicken
Put this Thai-inspired Mango Chilli Chicken at the top of the menu for your next fakeaway feast! We’ve blitzed juicy fresh mango, sweet red pepper and fiery chillies into a paste, before simmering it with dairy-free coconut milk alternative to make a creamy curry sauce. The whole thing is on the table in just 25 minutes!
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NutritionPer Serving
- Calories251
- Carbs16g
- Protein41g
- Fat2.4g
- Saturates0.7g
- Sugars14g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Fakeaways don’t come faster or easier to make than this taste bud tingling Mango Chilli Chicken. The Thai-inspired flavours draw on a fruity combination of mango, red pepper, chilli and lime, all brought together with a splash of dairy-free coconut milk alternative.
This simmers into a creamy curry sauce for the tender chunks of chicken, all while keeping the calories far lower than any takeaway order! We’ve used lean chicken breast to make ours, but the beauty of this recipe is in how simple it is to adapt.
If you prefer, you can swap the chicken breast for chicken thighs, or try using turkey or pork instead. You could even cut out the meat altogether and use your favourite vegetarian meat alternative. Whatever you choose, we guarantee it’ll turn out delicious.
Serve with a side of fluffy rice, or add some Sweet Potato Pakoras.
What diets is this Mango Chilli Chicken suitable for?
This recipe is suitable for dairy-free diets. You can make our Mango Chilli Chicken vegetarian, as long as you use a meat-free alternative and substitute the fish sauce for a suitable vegetarian alternative.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Mango Chilli Chicken?
You won’t need any special ingredients, but you will need a food processor or bullet blender to whizz up the mango paste.
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‘This is such a refreshing dish - light, yet tangy and satisfying. Absolutely perfect for our Saturday night fakeaway!’
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This little Sensio Home Mini Food Chopper is ideal for blitzing small amounts of ingredients into pastes and purees.
For bigger quantities, we love this Ninja Food Processor with 4 Automatic Programs. You can whizz up soups and smoothies in no time.
How many calories are in this Mango Chilli Chicken?
This Mango Chilli Chicken is included in our Everyday Light category because it contains just 251 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Mango Chilli Chicken recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
To a food processor add the mango, red chilli, red pepper, ginger and garlic. Blitz into a smooth puree.
Step 2
Add the rice vinegar, soy sauce, fish sauce, lime juice, sweetener and turmeric and blitz again until fully combined. Leave to one side.
Step 3
Spray a frying pan with low-calorie cooking spray and set on a medium heat.
Step 4
Fry the chicken for 3 minutes until browned on all sides. Add the onion and pepper and fry for a further 4 minutes.
Step 5
Pour in the mango sauce and give the pan a stir. Add in the dairy-free coconut milk alternative and allow the pan to bubble for 8 minutes.
Step 6
The sauce should have reduced and thickened slightly. Remove from the heat and serve with your choice of accompaniment.
What could I serve with this Mango Chilli Chicken?
We like to serve this recipe with a side of fluffy Basmati rice. A 50g raw serving (25g when cooked) will add 173 calories, taking the total for the full meal to 424. You could also serve alongside the following dishes:
How do you know when Mango Chilli Chicken is cooked?
You should cook this Mango Chilli Chicken until the chicken is cooked all the way through. The juices should run clear and there should be no pinkness in the middle. You should simmer the sauce until it has thickened and reduced slightly. This will take around 15 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and maintained that temperature for 2 minutes.
How long can you keep Mango Chilli Chicken in the fridge?
Once you’ve put it out, ideally you should eat this recipe within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid. You can keep leftovers of Mango Chilli Chicken in the fridge for approximately 3 days or so.
Can I freeze Mango Chilli Chicken?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Mango Chilli Chicken?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Mango Chilli Chicken
Put this Thai-inspired Mango Chilli Chicken at the top of the menu for your next fakeaway feast! We’ve blitzed juicy fresh mango, sweet red pepper and fiery chillies into a paste, before simmering it with dairy-free coconut milk alternative to make a creamy curry sauce. The whole thing is on the table in just 25 minutes!
-
Prep Time
10 MINS
-
Cook Time
15 MINS
- KCals 251
- Carbs 16G
Instructions
- To a food processor add the mango, red chilli, red pepper, ginger and garlic. Blitz into a smooth puree.
- Add the rice vinegar, soy sauce, fish sauce, lime juice, sweetener and turmeric and blitz again until fully combined. Leave to one side.
- Spray a frying pan with low-calorie cooking spray and set on a medium heat.
- Fry the chicken for 3 minutes until browned on all sides. Add the onion and pepper and fry for a further 4 minutes.
- Pour in the mango sauce and give the pan a stir. Add in the dairy-free coconut milk alternative and allow the pan to bubble for 8 minutes.
- The sauce should have reduced and thickened slightly. Remove from the heat and serve with your choice of accompaniment.
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6 comments
See what others have to say
ClaireSunday 3rd November 2024
Hi, What do people use as the dairy free coconut milk alternative in this recipe? Thanks
HollyMonday 4th November 2024
Hey Claire, the dairy free coconut milk alternative are usually in cartons rather than a can brands such as Alpro, KOKO and a lot of super markets have their own versions. Hope that helps!
Fiona RWednesday 30th October 2024
Hi, just made this tonight and liked it, thanks. Just wondered if you could batch cook the sauce and freeze it to save time making it every time? Then you only need to cook the chicken, onions and pepper and add the defrosted sauce and coconut milk? Thanks
HollyMonday 4th November 2024
Hi Fiona, yes you could prep the first steps of the recipe and freeze ready to make the rest of the curry fresh, hope that helps!
HelenFriday 4th October 2024
Probably THE nicest chicken dish I’ve ever tasted
HollyTuesday 5th November 2024
Hi Helen, thanks so much for your message we are so glad to hear you enjoyed this recipe!
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