Mango Chicken Curry
This post may contain affiliate links. Please read our disclosure policy.
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 recipe was incredible. One of the nicest curries I’ve ever had! I added sliced chilli’s as well for a slight kick, and it was worth it! I also used frozen mangoes that I froze from fresh a few weeks ago. I would absolutely be making this again. 10/10!!
Aw, that makes me so happy to hear — what an amazing compliment! Adding fresh chilies sounds perfect for a little extra kick, and I love that you used mango you’d frozen yourself. That’s such a great tip. I’m thrilled it was a hit and made it onto your make-again list! 🌶️🥭
Could you use this recipe but put it in the slow cooker?
Hi! As the cook time is only 15 minutes (once the sauce is made), I don’t think that this is a good candidate for the slow cooker. While it’s certainly possible to make the sauce and then add the chicken and sauce to your slow cooker, I have a hunch that, even after cooking on low for only 3-4 hours, the chicken will fall apart. If you’re looking to meal prep, I suggest cooking step 1 and 2 and then taking the 15 minutes to simmer the chicken right before dinner. I hope that helps!
This is a great way to use up over-ripe mango! I had several and didn’t want to make dessert. This recipe is also a good base to add more. I added a can of chickpeas and a bag of frozen chopped spinach (squeezed dry) to bulk it up. I made a second batch for the community fridge and added the chickpeas, cilantro, and doubled the chicken. Would be good for meal prep. Thanks!
I love hearing that — what a great way to use up ripe mangoes! Your additions sound perfect, especially the chickpeas and spinach for extra heartiness. And making a batch for the community fridge is such a thoughtful touch — thank you for sharing and for spreading the good food love!
Wow this really is an exceptional recipe and pretty straightforward to make. I used 50/50 thighs and breast. I removed the lid for the last 5 mins before adding the final chopped mango to reduce the sauce a bit.
So glad you enjoyed it! Using both thighs and breast is a great idea for the best of both worlds, and I love your trick of reducing the sauce before adding the mango—that sounds perfect.
Delicious! I used chicken breasts and forgot to keep out some of the chopped mangoes. This was a win! Thank you!
So glad you enjoyed it—and chicken breasts work perfectly! Mangoes are tricky to resist, haha. Thanks for sharing your win! 🍗🥭😊
Gorgeous, just Gorgeous – I did add a little bit of soy sauce as a flavouring enhancer plus extra desiccated coconut and chilli flakes cause I like a bit of a kick.
Thank you so much! I love your additions—soy sauce for that extra depth is such a great idea, and the coconut and chili flakes sound like the perfect combo for a little sweet heat. I’ll have to try your version!
This is delicious! I’m writing at I eat it. I used to live in India and miss Indian food. I’ve rarely cooked my own because I’m always missing at least one masala…or the time to marinate something. This mango chicken curry gives a modest nod toward the aromatic and flavorful masalas of India. I needed to use up some zucchinis, so I sauteed some and put the on top of my curry. Next time, I think I’ll cook them into the sauce with the chicken. I didn’t want to make rotis, so I bought fresh tortillas down the road, and they were the perfect easy complement to my meal.
Thank you for the recipe!
I love how you made this recipe your own—that zucchini twist sounds fantastic! It’s awesome that this curry brought a little taste of India your way without the hassle of hunting down every masala or long marinating. And tortillas as a shortcut? Genius move! Thanks so much for sharing your experience—I’m so glad you enjoyed it!
My family loved this! Super Tasty!
Such an easy recipe to follow, will definitely cook it again!
I’m so happy it was a hit!
I was skeptical because neither of us are huge fans of mangoes, but we’re trying to branch out and try some new recipes. This was delicious and we definitely make it again. No changes made whatsoever.
I love hearing that! Thanks, Daralyn!
This is a great recipe! I deviated as I always do. I used chicken breast. I added matchstick carrots and edamame. It was a little soupy at first but if you don’t know how to fix that you shouldn’t be rating a recipe. I also used an imulsipher in Dutch oven. Thanks!
I love that you added some extra veggies in here! Yum!
If I could give this a zero, I would. I am new to cooking Indian cuisine and have a little knowledge of the spices used and the amounts. This recipe calls for 4 tablespoons of chopped ginger. I have never chopped ginger, only grated it, and typically only a teaspoon. Needless to say, this was the worst thing I have ever had in my mouth. Total waste of time and resources.
In this recipe, you can get away with roughly chopping the ginger as you blend the sauce after. If you’re not a fan of ginger, you can always use less.
My entire family loves this coconut curry dish. The mangos make it perfect.
Oh I’m happy to hear that, Sherri! Thanks for sharing!
Excellent recipe, I have made it several times and we love it at home, but I use coconut cream to make it a little thicker. I also adapted it to make it in my Thermomix and it is a success.
I’m really happy you enjoy the recipe!
Way too soupy
I’m sorry to hear the recipe wasn’t a hit for you.
If you want it thicker and creamier, use coconut cream instead of coconut milk.
If the curry sauce was too soupy, add 1 TBSP of corn starch, to thicken it up.
This was a great recipe, I’m in a plant based household, so I switched out the chicken for plant based chicken tender strips, which I diced. Everyone in the family loved it!
That’s a great idea to use a plant based protein! So happy it was a hit!
What I was looking for! Thanks and bless