Best 4 Chicken With Mango Coconut Recipes

Tantalize your taste buds with a culinary journey to the tropics with our delectable Chicken with Mango Coconut recipe. This dish embodies the vibrant flavors of the Caribbean, showcasing a harmonious blend of sweet, savory, and tangy notes. Succulent chicken breasts are marinated in a tantalizing mixture of coconut milk, aromatic spices, and zesty citrus, infusing them with irresistible flavor. Perfectly seared and tender, the chicken is then nestled amidst a vibrant medley of ripe mangoes, crisp bell peppers, and succulent onions, creating a symphony of colors and textures. The finishing touch is a luscious coconut sauce, crafted with creamy coconut milk, savory chicken broth, and a hint of lime, enveloping the dish in a velvety embrace. Get ready to embark on a tropical taste adventure with our easy-to-follow recipe, complete with step-by-step instructions and captivating images to guide you through the process.

Here are our top 4 tried and tested recipes!

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE

Oven Fried Coconut Chicken with Mango Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Olive oil cooking spray, for the wire rack and chicken
1/2 cup coconut flour
2 large eggs
1/2 cup light coconut milk
1 1/2 cups whole wheat panko crumbs
1 cup shredded unsweetened coconut, preferably Bob's Red Mill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, small dice
Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar

Steps:

For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE

Mango Chicken Thighs with Basil-Coconut Sauce image

This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 can (13.66 ounces) coconut milk
1 medium mango, peeled and chopped
4 green onions, sliced
1/2 cup thinly sliced fresh basil, divided
1/4 cup miso paste
2 teaspoons Sriracha chili sauce
2 cups cooked jasmine rice
2 medium limes, quartered

Steps:

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.

COCONUT MANGO CHICKEN

Coconut Mango Chicken image

From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)

Provided by Lee_tah

Categories Chicken Breast

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 teaspoons oil
4 chicken breast fillets
1 medium onion, chopped
2 teaspoons fresh ginger, grated
1 garlic clove, crushed
1 1/3 cups canned mango, slices
2 teaspoons chicken bouillon
2/3 cup coconut milk
2 teaspoons cornstarch

Steps:

Fry chicken until golden; set aside.
Fry onion, garlic and ginger about 5 minutes.
Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
Simmer for about 5 minutes.
If desired, serve on a bed of jasmine rice.

MANGO-COCONUT CHICKEN RECIPE

Mango-Coconut Chicken Recipe image

Get out some mangos and coconut milk to make our Mango-Coconut Chicken Recipe for stew! This savory coconut chicken recipe makes a great warm main dish.

Provided by My Food and Family

Categories Home

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 medium onion, thinly sliced
1/2 cup KRAFT Zesty Italian Dressing
4 cloves garlic, minced
3 lb. assorted bone-in chicken pieces (breasts, thighs and drumsticks)
1 can (13.5 oz.) coconut milk
1-1/4 cups 2% milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 medium green pepper, cut into thin strips
1 medium red pepper, cut into thin strips
2 medium mangos, cut into 1-inch chunks

Steps:

Cook onions, dressing and garlic in large skillet on medium heat 3 min., stirring occasionally. Add chicken; cook 20 min. or until browned on both sides, turning occasionally. Reduce heat to low. Add coconut milk and 2% milk; stir. Cover; simmer 1 hour.
Remove chicken and onions from skillet; cover to keep warm. Skim off fat from liquid remaining in skillet. Add cream cheese to liquid in skillet; stir with wire whisk until well blended.
Add peppers and mangos; cover. Simmer 5 min. Return onions to skillet; stir. Top with the chicken.

Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 17 g, Fiber 3 g, Sugar 13 g, Protein 22 g

Tips:

Choose ripe mangoes: Use ripe mangoes for the best flavor and sweetness. Look for mangoes that are slightly soft to the touch and have a fragrant smell.
Use unsweetened coconut milk: Unsweetened coconut milk will help to balance the sweetness of the mangoes and add a creamy texture to the dish.
Don't overcook the chicken: Chicken should be cooked until it is just cooked through, but not overcooked. Overcooked chicken will be dry and tough.
Add vegetables for extra nutrition: Add some vegetables to the dish for extra nutrition and flavor. Some good options include bell peppers, onions, and carrots.
Serve with rice or quinoa: Chicken with mango and coconut is a great dish to serve with rice or quinoa. The rice or quinoa will help to soak up the delicious sauce.

Conclusion:

Chicken with mango and coconut is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up ripe mangoes. The combination of sweet mangoes, creamy coconut milk, and savory chicken is sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give chicken with mango and coconut a try.