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Chicken and mango in a warm coconut sauce

Get a taste of the tropics with this delicious chicken dish
Recipe provided by Dairy Farmers of Canada ©
Chicken and mango in a warm coconut sauce served in a white bowl
6 servings / 45 mins

Prep  5 min / Cook 40 min

A different and delightful way to enjoy mango. If desired, cubes of pre-roasted squash or pumpkin can be used in place of the mango.

Ingredients
  • 2 tbsp (25 mL) all-purpose flour
  • 1 tbsp(15 mL) Spanish paprika
  • 1 tbsp (15 mL) pumpkin pie spice
  • 1/8 tsp (0.5 mL) cayenne pepper or crushed red chili flakes
  • 4 chicken breasts, boneless, skinless, cubed
  • 2 tbsp (25 mL) canola oil
  • ½ cup (125 mL) diced red onion
  • 1 (14 oz /398 mL) can light coconut milk
  • 1 (14 oz /398 mL) can diced, unsalted tomatoes
  • 1 cup (250 mL) mango chunks, fresh or frozen, thawed
Directions
  1. Preheat oven to 350 °F (180 °C).
  2. In a large zip seal bag, combine flour, paprika, pumpkin pie spice and cayenne pepper or red chili flakes. Shake to mix well. Add chicken, about ¼ at a time and shake to coat.
  3. In a large oven-safe saucepan, heat canola oil over medium-high heat.
  4. Add chicken and brown for approximately 5 minutes per side. Remove chicken from pan.
  5. Add onions and cook for about 3 minutes or until just softened. Add coconut milk, tomatoes, mango and return chicken to oven safe saucepan.
  6. Bake for 25 minutes.
Nutritional info per serving (1 of 6)
  • Calories: 180
  • Protein: 13 g
  • Total Fat: 9 g
    Saturated Fat: 3.5 g
    Cholesterol: 30 mg
  • Carbohydrates: 13 g
    Fibre: 2 g
    Sugars: 8 g
    Added sugars: 0 g
  • Sodium: 45 mg
  • Potassium: 150 mg