Mango-Pecan Chicken

The recipes I found for mango chicken seemed to overwhelm the mangoes with citrus juices. Here’s my version, which I believe keeps the flavor of fresh mango in focus. Garnish with a sprig of fresh parsley and serve with plain white rice.

Original recipe makes 4 servings


1 tablespoon vegetable oil
1 onion, halved and sliced
2 mangos – peeled, seeded, and cubed
2 tablespoons lemon juice
1 tablespoon white sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground mace
4 skinless, boneless chicken breast halves – cut in half lengthwise
salt and pepper to taste
1 tablespoon vegetable oil
1/4 cup chopped pecans

  • PREP

    15 mins

  • COOK

    15 mins


    30 mins


  1. Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
  2. While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
  3. To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.


Calories: 331 kcal
Carbohydrates: 25 g
Cholesterol: 67 mg
Fat: 14.9 g
Fiber: 3.1 g
Protein: 26 g
Sodium: 159 mg