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.
This was an absolutely beautiful and very flavourful dish.
I wouldn’t add as much ginger next time, less than half of the recommended amount.
This recipe was amazing. It turned my boyfriend into my slave.
Oh haha lucy how funny! Me and my boyfriend will definitely be trying this recipe now! (haha I need a slave)#wine #fiftygoingstrong #bighappyfamily #willmakethiswiththewineclub
Oh hey Carol! Funny seing you here this is georgia from your wine club! haha! this recipie looks good i cant wait to try it! See you at church on sunday! haha goodbye love!
Wow! my husband said this is one of the best dinners I’ve ever made ♥️
omg i am so happy for you and your husband! haha I will totally make this now toddles hahaha
Wow.
This is excellent, I have made it twice now as written, and plan to make it next for a small potluck. However, I wish it had a little zip to it. Some spicy heat. I had to add some to my own serving, from a bottle. What do you suggest would be best to add?
I would go for a hot sauce with a sweeter flavor. I have a pineapple hot sauce that love and think would go well.
I used red curry powder.. had the spice you mention.
Great recipe! I cut the ginger down to 2 tablespoons and that was plenty for me. I also added a tablespoon of lemon juice to make the mango pop a little more.
This recipe has the potential to be good but the amount of ginger is ungodly. I wasn’t able to eat this. I tried my best to drown out the ginger with lime juice, yogurt, and sugar – but nothing could tone it down. I triple-checked the recipe to make sure I was reading the measurement correctly; my instincts told me not to add that amount of ginger but I followed the recipe anyway – boy, was that a mistake! Also, whenever I make curry, I find it is better complimented and more delicious when the meat is cooked in the pan first, seasoned with some Garam Masala and salt. Also, add a half a tablespoon of curry powder to the aromatics while they’re sautéing in the pan.
We love the gingery flavor of this curry! Funny how tastes can be so different.
Fantastic base for a customizable mango chicken curry recipe! This was a big hit at my house. I personally needed a few more spices and made the following modifications:
– 2 pounds of chicken (instead of 1)
– more salt
– 1 tbs of chili powder
– 1 tsp cardamom
– 1 tsp cinnamon
– 1 tsp clove
– 1 tsp nutmeg
And I left out the cilantro, because I’m one of those sad souls who thinks it tastes like soap.
But I seriously didn’t expect the first recipe I tried to be my go-to mango curry keeper! So good.
First time made but won’t be the last. Lovely recipe
Hi just made your mango chicken curry ,what a great dish full of flavour.
Could I use canned mangos. Fresh not always available in NZ
We haven’t tested this recipe using canned mangoes, but as long as they’re not sweetened, I suspect they will work!
All I have is powdered curry and ginger. Do you think it’ll turn out as yummy as these reviews state?
While we love fresh ginger, if you only have powdered on hand then I would use it. I haven’t no doubt that it will still taste very good.
Could I substitute many purée for mangoes?
You’ll miss out on the chunks of mango in the curry, but it should work just fine for the sauce!
very delicius but my stomach tends to ache after i eat it
You might be sensitive to fructose, the sugar that is in fruit. People who are sensitive to it get stomach aches after eating lots of fruit.
What veggies do you most recommend and how would you cook them or when would you add them in?
We sometimes add some peas right at the end of cooking. I think some steamed broccoli would be nice, too!
Delicious and creamy Thai-style meal. Loved it!