This mango chicken curry is made with tender boneless chicken and fresh ripe mangos and topped in a creamy coconut and curry sauce. Garnish it with fresh cilantro or parsley and lay it over a bed of rice or warm naan bread to soak up the flavorful sauce.
Craving more cozy curries? Try my sweet potato curry, coconut curry chicken, or Thai curry pho, or turn leftovers into curry chicken salad.
Creamy Mango Coconut Curry with Chicken (Ready in 30 Minutes)
If you’ve never put mango in a curry, this is your sign! Most mango coconut curries are vegetarian, but this one is real, protein-packed dinner, with tender chicken simmered right in the sauce.
Mango two ways: Two cups get blended into the coconut milk and spices for a silky, naturally sweet sauce with no added sugar. The last cup goes in right before serving for bright, juicy bites.
Thai meets Indian: Red curry paste brings the heat, warm spices bring the depth, and coconut milk mellows it all out. A squeeze of lime keeps it from tasting too sweet.
One pan, 30 minutes: It all happens in one skillet while your rice cooks. Frozen mango works just as well as fresh..
Easy prep tip: Pop the chicken in the freezer for 15 minutes first and it’s so much easier to cube.
Picky-eater approved: One reader, Kate, told us her daughter who “doesn’t like curry” enjoys this one!
Love sweet-and-savory dinners? Try our one pot Hawaiian chicken with coconut rice next, or go all in on coconut and serve this over coconut rice.
Ingredients for Mango Coconut Curry
You only need one can of coconut milk, a few mangoes, and some spices you probably already have. Exact measurements are in the recipe card below.
- Olive oil: Avocado oil or coconut oil are both good substitutes.
- Yellow onion: Yellow onions’ natural sweetness helps balance the spiciness and heat of the curry.
- Garlic and ginger: fresh is best here. They give the sauce its warm, aromatic base.
- Red curry paste: The Thai side of this curry. It brings heat and depth. Brands vary a lot in spice level, so start with less if you’re unsure.
- Curry powder, coriander, and cumin: The warm Indian-style spices that round out the curry paste.
- Mango: The star! Use ripe mangoes that give slightly when pressed but aren’t mushy. Frozen mango chunks work great too; just thaw them first. Two cups gets blended into the sauce and one cup is stirred in at the end.
- Full-fat Coconut milk: Makes the sauce rich and creamy. Light coconut milk works, but the sauce will be thinner. We used Thai Kitchen when we tested this recipe.
- Boneless skinless chicken breast: Or boneless skinless chicken thighs cut into 1-inch cubes. Thighs stay extra juicy but need about 15 minutes instead of 8 to 10.
- Lime juice: Adds brightness to the dish and brings out the other flavors.
- Cilantro: Follow our tips for how to store and keep cilantro fresh in the fridge.
- Basmati rice: Or white or brown rice. For extra coconut flavor, serve it over coconut rice.
- Garnishes: Warm naan bread, lime juice, cilantro, Thai basil, crispy shallots, chili oil, or red pepper flakes.
How to Make Mango Coconut Curry
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. It all comes together in one skillet while your rice cooks.
Saute onions and spices. Saute diced onion in olive oil over medium-high heat for 2-3 minutes. Stir in the garlic and freshly grated ginger then turn the heat down to medium-low and add the red curry paste, curry powder, coriander, and cumin. It should start to smell very fragrant.
Make mango curry sauce. Add 2 cups of the mango chunks and the can of full-fat coconut milk, stirring to combine the milk with the spices and seasonings. Bring to a boil then simmer for 8-10 minutes.
Puree mango curry sauce. Transfer the creamy sauce to a large food processor or high-speed blender. Blend until completely smooth, about 2-3 minutes. If it’s too thick to blend, add a splash of water or chicken broth.
Cook chicken in sauce. Pour the mango puree back into the pan and bring it to a strong simmer over medium-high heat. Cut the chicken into 1-inch pieces and season well. Turn the heat down to medium-low and add the cubed chicken. Stir to coat then cover and cook for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F.
Pro tip: put the chicken in the freezer for 15 minutes before cubing it to make it easier to cut.
Garnish and serve. Stir in the remaining cup of diced mango, cilantro, and lime juice. Holding back this last cup of mango is what keeps the curry bright and fresh-tasting. Taste it: if it’s too sweet or tastes flat, add more lime and a pinch of salt. Serve the dish over rice with a little bit of mango chutney, chili crunch, more cilantro, or crispy shallots.
Video: Watch How to Make Mango Chicken Curry
Mango Curry FAQs
Yes! Thaw it first so it blends smoothly and doesn’t water down the sauce. Frozen mango is ripe and sweet year-round, so it’s a great shortcut.
It’s mildly spicy, balanced by the sweetness of the mango and coconut milk. Curry paste brands vary a lot in heat, so if you’re cooking for kids or spice-shy eaters, start with half the curry paste and add more to taste. Want more kick? Top it with chili oil or red pepper flakes.
A little of both. Thai red curry paste brings the heat, and Indian curry powder, cumin, and coriander brings the warmth.
Yes. Make the sauce up to 2 days ahead and refrigerate it, then reheat it and simmer the chicken when you’re ready to eat. Stir in the fresh mango just before serving.
Swaps and Variations
- Shrimp: Use peeled shrimp in place of the chicken and simmer 3 to 4 minutes, just until pink.
- Chickpeas or tofu: For a vegetarian version, use 2 cans of drained chickpeas or cubed extra-firm tofu and simmer 5 minutes. Use vegetable broth if you thin the sauce.
- Spice level: Use less curry paste for a milder curry, or add a fresh red chili with the garlic for more heat.
- Serve it over cauliflower rice for low carb option.
- Make it with fluffy stovetop coconut rice or instant pot coconut rice.
- Use low-fat coconut milk as a lighter option.
- Add veggies like a red bell pepper, broccoli, or carrots for extra color and crunch.
If you enjoy the coconut rice, try it with this honey garlic salmon rice bowl or easy teriyaki glazed salmon next time.
Storing and Reheating
Allow it to cool completely, then store it in an airtight container in the fridge for up to 4 days. To freeze, store in a freezer bag or airtight container in the freezer for up to 3 months. Thaw it in the refrigerator overnight and reheat it thoroughly either on the stovetop or in the microwave. The fresh mango will soften after freezing, so add a few fresh chunks and a squeeze of lime when you reheat it.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Mango Recipes
For something fresh, give this mango pineapple salsa, peach mango salsa, or salmon with mango salsa a try. These mango margaritas are the perfect cocktail to go along with.
For a quick and filling breakfast option, try our tropical coconut smoothie bowl or mango spinach smoothie.
Mango Chicken Curry
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Ingredients
- 2 Tablespoons olive oil, avocado oil, or coconut oil
- 1 medium yellow onion diced
- 3 cloves minced garlic
- 1 Tablespoon fresh grated ginger
- 2 Tablespoons red curry paste
- 1 Tablespoon yellow curry powder
- 1 teaspoon EACH: ground coriander and cumin
- 3 cups fresh mangoes (about 3 large mangoes) peeled, cubed, and divided (Note 1 Frozen)
- 1 (15-ounce) can full-fat coconut milk
- 1 1/2 pound boneless skinless chicken breasts or thighs cut into 1-inch cubes (Note 2)
- Salt and black pepper to taste
- Juice from ½ a lime (1-2 Tablespoons)
- 3 Tablespoons finely chopped cilantro optional
- Basmati rice, white rice, or brown rice, for serving (Note 3)
- Warm naan, lime juice, cilantro, Thai basil, crispy shallots (Note 4), chili oil, or red pepper flakes to garnish
Instructions
- Heat the oil in a large skillet over medium-high heat. When it’s hot and shimmering, add the onion and cook to soften until translucent, 2-3 minutes. Stir in the garlic and freshly grated ginger and cook for another minute, until fragrant.
- Turn the heat down to medium-low and add the red curry paste, curry powder, coriander, and cumin and stir to combine. Continue to cook, stirring frequently, for 2-3 more minutes, until very fragrant.
- Add 2 cups of the diced mango and the can of full-fat coconut milk. Stir to combine the milk with the spices and seasonings. Turn the heat up to high and bring to a boil then turn it down to low and simmer for 8-10 minutes.
- While it’s simmering, dice the chicken and season it well with salt and pepper.
- When the sauce is done simmering, carefully transfer it to a large food processor or high-speed blender. Start blending on low speed and slowly turn it up to high speed. Blend until completely smooth, 2-3 minutes, stopping to scrape down the sides as needed. It may take longer if your blender isn’t as strong.
- Pour the mango sauce back into the pan and bring it to a strong simmer over medium-high heat. Turn the heat down to medium-low and add the cubed chicken. Stir to coat then cover and cook for 8-10 minutes (Note 1 chicken thighs), or until the internal temperature reaches 165°F.
- Stir in the remaining cup of diced mango, finely chopped cilantro, and lime juice. Taste and add more salt as needed. Serve with rice
Notes
Video
Equipment
- Large skillet
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have made this multiple times and it’s one of our family favorites! Even my daughter who “doesn’t like curry” enjoys it!
Thank you so much Kate!