Mango Chicken Curry
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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:
Watch how to make this curry
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!
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Only difference is I cooked the spices a few minutes with softened vegetables before blending. I think it deepens the flavor. This was amazing!
Yummy idea but turned out super spicy! Very strong ginger and curry flavors. Likely will only add 1/4 the amount of each next time. Note: I did use lite coconut milk and frozen mango puree instead of fresh which likely impacted the flavor. However, I feel like it still would have been so strong. Will make again with lesser amounts of curry, pepper, and ginger.
brilliant easy recipe, tasted amazing, My son thought it was great really good high praise lol, definetly be making it again
I have a very fussy husband when it comes to food. But when he asks me to make THIS dish I know that I am on a winner. Quick and easy and very tasty..
Family and friends loved it.
Wow! An absolute winner with 2 teens and a hubby. Easy to prepare and so delicious! Definitely keeping this as a week night meal!
I shredded a hot chicken instead and it worked really well! Thanks!
I made this tonight and the whole family complimented me on it. That’s a big deal for a bunch of picky eaters!
Hello thanks for the recipe but I have a question. is there a difference if I use carton coconut milk instead of canned one? or I definitely should stick to canned coconut milk?
thanks in advance
You can use shelf-stable coconut milk that is sold either in cans or cartons. But make sure that you don’t use the kind of coconut milk meant for drinking or cereal as it’s not thick enough.
This is the first time in my life that I tried mango chicken and I got to say I loved it! Thank you for sharing such an amazing recipe!
Such a nice, flavourful curry. For those who are just trying curry recipes this is a great one to start with since it is not too strong. I used 2 cups of the mango for the sauce and only one cup added later before serving. It was wonderful! This has been added to my favourites. Thank you for sharing this recipe.
Fantastic flavor and unbelievably quick. I used my immersion blender. Third time I made it I used mango nectar ( left over from cocktail recipe) instead of water. Added sweetness was another plus. This time I added a green bell pepper that was in need of a home.
Perfect amount of heat for my family but amount of curry is easily adjusted.
Better than anything I’ve had at an Indian restaurant.
Thank you.
I love how you wrote the amounts for each ingredient with the instructions, that is so helpful!! Instead of having to scroll up all the time! Can’t wait to try this!
Could you add kaffier lime leaves to sauce?
You sure can! I wouldn’t blend them into the sauce, though. Add them after you blend it at the same time as the chicken and let them simmer in the sauce.
We had this tonight. Fantastic flavours, and we loved it. I only had one mango, so I added some fruit chutney, and a tablespoon of brown sugar. I also added a pinch of cumin. Can’t wait to have it again.
I’ve made this curry so many times and love it! I’ve had to leave out the mango because I am allergic, but I was wondering if you’ve tried it with pineapple before or if you think pineapple would pair well with this dish as a substitute for mango?
I think pineapple could be nice!
I’m planning on making the Mango Curry for dinner and wondered if you have ever added veggies like red bell peppers, onion and carrots to this curry. If not do you think that would be ok. Thanks for this great sounding recipe and for your help. Judy
Absolutely! Extra veggies would definitely go well in this recipe. 🙂