Want a creamy, flavor-packed curry with the perfect sweet touch? This mango chicken curry deserves to be on your plate. I make this every few weeks in the cooler months, and love how you can add incredible depth with the mango without the need for any added sugar. Plus, it’s ready in just 30 minutes!
The first time I made this mango chicken curry, I was trying to recreate a dish I had at a tiny, family-run Indian restaurant while road-tripping across Canada. It was one of those unexpected meals that completely sticks with you—the mango added just enough sweetness to highlight the warmth of the spices without overpowering them. I went home and made it a few times, tweaking as I went, until I landed on this version: bold, cozy, and weeknight-friendly. Serve it with rice or naan to soak up every last bit of that sauce—you’ll want every drop.
What makes this curry special is how effortlessly delicious it is. The chicken is gently poached right in the sauce, so it stays tender and flavorful, while sweet mango pieces are dotted throughout, adding brightness and depth. The curry flavor is warm and approachable, the leftovers reheat beautifully for easy meal prep, and it works just as well with fresh or frozen mango—so you can make it any time the craving hits.
Mango chicken recipe tips
The smaller, yellow mangos that have an oblong shape, have far more flavor than their larger round cousins. If you see Ataulfo or Alphonso mangos, in your grocery store, opt for them. They are widely available so it shouldn’t be hard to find them.
The flavor of mangos can vary from quite tart if they are underripe to almost sickly sweet if they are overripe. Because of this, you may need to adjust the curry slightly at the end, depending on the ripeness of your mangos. If you used underripe mangoes, add a little honey. If you used overly ripe mangoes, add a little lime juice or a touch of vinegar.
We like using chicken thighs as they have the best flavor. But if you have chicken breast on hand, you can use that instead.
What to serve with mango chicken curry
Curry is always best with a side of steamed basmati rice and some warm naan. But we often serve ours with some cauliflower rice to lighten up dinner a little. A simple veggie side can help to round out the meal. Here are our favorites:
- Roasted Tandoori Cauliflower with Tahini Yogurt
- Sesame Coconut Kale Salad
- Best Roasted Broccoli
Watch how to make this curry
Mango Chicken Curry Recipe
- Pin
Ingredients
- ▢ 1 tablespoon coconut oil
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (smashed with the side of your knife)
- ▢ 4 tablespoons ginger (chopped)
- ▢ 2 tablespoons curry powder
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 3 ripe mangos (peeled, chopped, and divided – or 3 cups frozen and thawed mango)
- ▢ 14 ounce can coconut milk
- ▢ 1 lb boneless chicken thighs (chopped – can sub chicken breasts)
- ▢ Minced cilantro (to serve)
Instructions
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent. 1 tablespoon coconut oil, 1 medium onion, 4 cloves garlic, 4 tablespoons ginger
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth. 2 tablespoons curry powder, 1 teaspoon EACH: salt and pepper, 14 ounce can coconut milk, 3 ripe mangos
- Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan. 1 lb boneless chicken thighs
- When the chicken pieces are fully cooked, add the remaining mango to the pan and serve. Minced cilantro
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Equipment
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Favorite Curry Recipes
30-Minute Chicken Coconut Curry Recipe
Easy Butter Chicken (30 minute recipe!)
Indian Meatball Curry
Black Chana Masala {Black Chickpeas}
Mango Chicken Curry Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion , chopped
- 4 cloves garlic , smashed with the side of your knife
- 4 tablespoons ginger , chopped
- 2 tablespoons curry powder
- 1 teaspoon EACH: salt and pepper
- 3 ripe mangos , peeled, chopped, and divided - or 3 cups frozen and thawed mango
- 14 ounce can coconut milk
- 1 lb boneless chicken thighs , chopped - can sub chicken breasts
- Minced cilantro , to serve
Instructions
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent. 1 tablespoon coconut oil, 1 medium onion, 4 cloves garlic, 4 tablespoons ginger
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth. 2 tablespoons curry powder, 1 teaspoon EACH: salt and pepper, 14 ounce can coconut milk, 3 ripe mangos
- Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan. 1 lb boneless chicken thighs
- When the chicken pieces are fully cooked, add the remaining mango to the pan and serve. Minced cilantro
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Notes
https://www.theendlessmeal.com/mango-chicken-curry/
Want a creamy, flavor-packed curry with the perfect sweet touch? This mango chicken curry deserves to be on your plate. I make this every few weeks in the cooler months, and love how you can add incredible depth with the mango without the need for any added sugar. Plus, it’s ready in just 30 minutes!
The first time I made this mango chicken curry, I was trying to recreate a dish I had at a tiny, family-run Indian restaurant while road-tripping across Canada. It was one of those unexpected meals that completely sticks with you—the mango added just enough sweetness to highlight the warmth of the spices without overpowering them. I went home and made it a few times, tweaking as I went, until I landed on this version: bold, cozy, and weeknight-friendly. Serve it with rice or naan to soak up every last bit of that sauce—you’ll want every drop.
What makes this curry special is how effortlessly delicious it is. The chicken is gently poached right in the sauce, so it stays tender and flavorful, while sweet mango pieces are dotted throughout, adding brightness and depth. The curry flavor is warm and approachable, the leftovers reheat beautifully for easy meal prep, and it works just as well with fresh or frozen mango—so you can make it any time the craving hits.
Mango chicken recipe tips
The smaller, yellow mangos that have an oblong shape, have far more flavor than their larger round cousins. If you see Ataulfo or Alphonso mangos, in your grocery store, opt for them. They are widely available so it shouldn’t be hard to find them.
The flavor of mangos can vary from quite tart if they are underripe to almost sickly sweet if they are overripe. Because of this, you may need to adjust the curry slightly at the end, depending on the ripeness of your mangos. If you used underripe mangoes, add a little honey. If you used overly ripe mangoes, add a little lime juice or a touch of vinegar.
We like using chicken thighs as they have the best flavor. But if you have chicken breast on hand, you can use that instead.
What to serve with mango chicken curry
Curry is always best with a side of steamed basmati rice and some warm naan. But we often serve ours with some cauliflower rice to lighten up dinner a little. A simple veggie side can help to round out the meal. Here are our favorites:
- Roasted Tandoori Cauliflower with Tahini Yogurt
- Sesame Coconut Kale Salad
- Best Roasted Broccoli
Watch how to make this curry
Mango Chicken Curry Recipe
- Pin
Ingredients
- ▢ 1 tablespoon coconut oil
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (smashed with the side of your knife)
- ▢ 4 tablespoons ginger (chopped)
- ▢ 2 tablespoons curry powder
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 3 ripe mangos (peeled, chopped, and divided – or 3 cups frozen and thawed mango)
- ▢ 14 ounce can coconut milk
- ▢ 1 lb boneless chicken thighs (chopped – can sub chicken breasts)
- ▢ Minced cilantro (to serve)
Instructions
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent. 1 tablespoon coconut oil, 1 medium onion, 4 cloves garlic, 4 tablespoons ginger
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth. 2 tablespoons curry powder, 1 teaspoon EACH: salt and pepper, 14 ounce can coconut milk, 3 ripe mangos
- Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan. 1 lb boneless chicken thighs
- When the chicken pieces are fully cooked, add the remaining mango to the pan and serve. Minced cilantro
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Equipment
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Favorite Curry Recipes
30-Minute Chicken Coconut Curry Recipe
Easy Butter Chicken (30 minute recipe!)
Indian Meatball Curry
Black Chana Masala {Black Chickpeas}
Want a creamy, flavor-packed curry with the perfect sweet touch? This mango chicken curry deserves to be on your plate. I make this every few weeks in the cooler months, and love how you can add incredible depth with the mango without the need for any added sugar. Plus, it’s ready in just 30 minutes!
The first time I made this mango chicken curry, I was trying to recreate a dish I had at a tiny, family-run Indian restaurant while road-tripping across Canada. It was one of those unexpected meals that completely sticks with you—the mango added just enough sweetness to highlight the warmth of the spices without overpowering them. I went home and made it a few times, tweaking as I went, until I landed on this version: bold, cozy, and weeknight-friendly. Serve it with rice or naan to soak up every last bit of that sauce—you’ll want every drop.
What makes this curry special is how effortlessly delicious it is. The chicken is gently poached right in the sauce, so it stays tender and flavorful, while sweet mango pieces are dotted throughout, adding brightness and depth. The curry flavor is warm and approachable, the leftovers reheat beautifully for easy meal prep, and it works just as well with fresh or frozen mango—so you can make it any time the craving hits.
Mango chicken recipe tips
The smaller, yellow mangos that have an oblong shape, have far more flavor than their larger round cousins. If you see Ataulfo or Alphonso mangos, in your grocery store, opt for them. They are widely available so it shouldn’t be hard to find them.
The flavor of mangos can vary from quite tart if they are underripe to almost sickly sweet if they are overripe. Because of this, you may need to adjust the curry slightly at the end, depending on the ripeness of your mangos. If you used underripe mangoes, add a little honey. If you used overly ripe mangoes, add a little lime juice or a touch of vinegar.
We like using chicken thighs as they have the best flavor. But if you have chicken breast on hand, you can use that instead.
What to serve with mango chicken curry
Curry is always best with a side of steamed basmati rice and some warm naan. But we often serve ours with some cauliflower rice to lighten up dinner a little. A simple veggie side can help to round out the meal. Here are our favorites:
- Roasted Tandoori Cauliflower with Tahini Yogurt
- Sesame Coconut Kale Salad
- Best Roasted Broccoli
Watch how to make this curry
Mango Chicken Curry Recipe
- Pin
Ingredients
- ▢ 1 tablespoon coconut oil
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (smashed with the side of your knife)
- ▢ 4 tablespoons ginger (chopped)
- ▢ 2 tablespoons curry powder
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 3 ripe mangos (peeled, chopped, and divided – or 3 cups frozen and thawed mango)
- ▢ 14 ounce can coconut milk
- ▢ 1 lb boneless chicken thighs (chopped – can sub chicken breasts)
- ▢ Minced cilantro (to serve)
Instructions
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent. 1 tablespoon coconut oil, 1 medium onion, 4 cloves garlic, 4 tablespoons ginger
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth. 2 tablespoons curry powder, 1 teaspoon EACH: salt and pepper, 14 ounce can coconut milk, 3 ripe mangos
- Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan. 1 lb boneless chicken thighs
- When the chicken pieces are fully cooked, add the remaining mango to the pan and serve. Minced cilantro
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Equipment
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Favorite Curry Recipes
30-Minute Chicken Coconut Curry Recipe
Easy Butter Chicken (30 minute recipe!)
Indian Meatball Curry
Black Chana Masala {Black Chickpeas}
Want a creamy, flavor-packed curry with the perfect sweet touch? This mango chicken curry deserves to be on your plate. I make this every few weeks in the cooler months, and love how you can add incredible depth with the mango without the need for any added sugar. Plus, it’s ready in just 30 minutes!
The first time I made this mango chicken curry, I was trying to recreate a dish I had at a tiny, family-run Indian restaurant while road-tripping across Canada. It was one of those unexpected meals that completely sticks with you—the mango added just enough sweetness to highlight the warmth of the spices without overpowering them. I went home and made it a few times, tweaking as I went, until I landed on this version: bold, cozy, and weeknight-friendly. Serve it with rice or naan to soak up every last bit of that sauce—you’ll want every drop.
What makes this curry special is how effortlessly delicious it is. The chicken is gently poached right in the sauce, so it stays tender and flavorful, while sweet mango pieces are dotted throughout, adding brightness and depth. The curry flavor is warm and approachable, the leftovers reheat beautifully for easy meal prep, and it works just as well with fresh or frozen mango—so you can make it any time the craving hits.
Mango chicken recipe tips
The smaller, yellow mangos that have an oblong shape, have far more flavor than their larger round cousins. If you see Ataulfo or Alphonso mangos, in your grocery store, opt for them. They are widely available so it shouldn’t be hard to find them.
The flavor of mangos can vary from quite tart if they are underripe to almost sickly sweet if they are overripe. Because of this, you may need to adjust the curry slightly at the end, depending on the ripeness of your mangos. If you used underripe mangoes, add a little honey. If you used overly ripe mangoes, add a little lime juice or a touch of vinegar.
We like using chicken thighs as they have the best flavor. But if you have chicken breast on hand, you can use that instead.
What to serve with mango chicken curry
Curry is always best with a side of steamed basmati rice and some warm naan. But we often serve ours with some cauliflower rice to lighten up dinner a little. A simple veggie side can help to round out the meal. Here are our favorites:
- Roasted Tandoori Cauliflower with Tahini Yogurt
- Sesame Coconut Kale Salad
- Best Roasted Broccoli
Watch how to make this curry
Mango Chicken Curry Recipe
- Pin
Ingredients
- ▢ 1 tablespoon coconut oil
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (smashed with the side of your knife)
- ▢ 4 tablespoons ginger (chopped)
- ▢ 2 tablespoons curry powder
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 3 ripe mangos (peeled, chopped, and divided – or 3 cups frozen and thawed mango)
- ▢ 14 ounce can coconut milk
- ▢ 1 lb boneless chicken thighs (chopped – can sub chicken breasts)
- ▢ Minced cilantro (to serve)
Instructions
- Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent. 1 tablespoon coconut oil, 1 medium onion, 4 cloves garlic, 4 tablespoons ginger
- Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth. 2 tablespoons curry powder, 1 teaspoon EACH: salt and pepper, 14 ounce can coconut milk, 3 ripe mangos
- Return the sauce to the frying pan then add the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan. 1 lb boneless chicken thighs
- When the chicken pieces are fully cooked, add the remaining mango to the pan and serve. Minced cilantro
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Equipment
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
