Best Sweet And Spicy Mango Chicken Recipes

SWEET AND SPICY MANGO CHICKEN

Sweet and Spicy Mango Chicken image

A quick and easy meal to throw together. For the sweet chilli sauce I use a brand that is quite spicy so it gives it a nice kick. You may want to adjust the amount listed if your brand is more on the sweet side.

Provided by The Flying Chef

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
4 slices prosciutto
2 mangoes, peeled and sliced into thick slices
olive oil
1 mango, peeled and chopped
2 garlic cloves, crushed
2 tablespoons honey
3 tablespoons sweet chili sauce (Read description)

Steps:

Place chicken between sheets of greaseproof paper and pound lightly with a meat mallet to flatten until close to equal thickness.
Combine black pepper, cumin and paprika in a small bowl.
Sprinkle mix over chicken.
Layer prosciutto and mango slices on chicken and roll up, secure with toothpicks.
Heat a little olive oil in a pan brown chicken on both sides.
Place breasts in an oven proof dish and finish in a 180 degree C oven for about 25 Min's or until chicken is cooked through.
Mango Sauce.
Place all the sauce ingredients into a small saucepan and cook, stirring, 4-5 Min's or until sauce has thickened slightly.
Remove and blend or process sauce to make a smooth puree like mixture.
Serve chicken breasts drizzled with sauce.

Nutrition Facts : Calories 453.1, Fat 14.6, SaturatedFat 4.1, Cholesterol 92.8, Sodium 267.2, Carbohydrate 50.3, Fiber 5.2, Sugar 44.5, Protein 33

CUBAN SWEET AND SPICY MANGO CHICKEN

Cuban Sweet and Spicy Mango Chicken image

Mango is abundant in Cuba and is used in many recipes, from beverages and deserts to side dishes and entrées. In this recipe, ripe mango is paired with select herbs and spices that are stirred into a quick chicken sauté, creating a delicious sweet and spicy dish to serve over cooked white rice. In this recipe, spicy doesn't...

Provided by Vickie Parks

Categories Chicken

Time 35m

Number Of Ingredients 15

Ingredients

3 Tbsp olive oil
3 Tbsp unsalted butter
2 cups chopped onion
1 small red bell pepper or green bell pepper, halved and then cut into thin strips
4 clove garlic, minced
8 skinless chicken thighs, cut into bite-size pieces
1/4 cup light brown sugar
2 cups fresh mango chunks
1 tsp white vinegar
1 tsp ground ginger
1 tsp ground cumin
1/4 tsp red pepper flakes
1/4 cup fresh cilantro, chopped
TO SERVE
4 servings cooked white rice

Steps:

1. Heat the oil and butter over medium heat in a large skillet. Sauté the onion and pepper strips for 2 minutes or until softened. Add the garlic and chicken, and continue sautéing for about 10 minutes, stirring constantly, until the chicken is lightly browned.
2. Add the brown sugar, mango, vinegar, ginger, cumin, and red pepper flakes. Cover and simmer for 10 to 12 minutes over medium-low heat, or until chicken is thoroughly cooked and mango is fork-tender. Toss in the cilantro during the last two minutes.
3. Serve over cooked white rice, and serve immediately while still hot.

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