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    Home » Entrées/Main Dishes » Instant Pot or Slow Cooker Thai Mango Chicken

    Instant Pot or Slow Cooker Thai Mango Chicken

    Published: Feb 25, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 34 Comments

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    Image and text for Instant Pot or Slow Cooker Thai Mango Chicken

    Sweet mangoes, spicy peppers and fresh lime combine to make this Thai Mango Chicken with coconut rice a family favourite. Make ahead and freeze this sweet and spicy mango sauce for chicken for busy days! This post includes both Instant Pot and slow cooker instructions for cooking mango chicken.

    Thai Mango Chicken garnished with red pepper and diced mango.
    Jump to:
    • ❤️ Why you'll love this recipe
    • 🛒 Ingredients
    • 🔪 Instructions
    • 🔁 Possible Variations
    • ❓Commonly asked questions
    • 🍽 Serving Suggestions
    • Storage and reheating instructions
    • 🗒 More chicken recipes
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • This Thai Mango Chicken will keep everyone happy!
    • This easy chicken dish is cooked with a flavourful sweet and savoury sauce made with mangoes, peppers, lime, ginger, garlic and turmeric. It's a recipe that I've made for years and is always devoured! It's easy, it's healthy and you can make it ahead of time and freeze it.
    • I used to make this spicy Mango Chicken on the stovetop (check out that recipe) but I've found it's even easier and just as delicious to make it in an Instant Pot pressure cooker or a slow cooker.
    • It cooks quickly! You'll love this easy dinner of tender chicken cubes in a mango sauce, topped with fresh bell pepper and fresh mango chunks all served over Thai Coconut Rice!
    Thai Mango Chicken in a blue serving dish

    🛒 Ingredients

    Here's what you'll need to make this family-friendly dinner, bursting with tropical flavours!

    • chicken:  You can use boneless skinless chicken thighs or breasts. Both work well in this recipe.
    • mangoes: you'll need 3 large fresh mangoes (2 for the sauce and 1 for garnish) or 3 cups frozen mango chunks (2 cups for the sauce and 1 for garnish). Choose firm but ripe mangoes for the best flavour.
    • red chili pepper: fresh or dried Thai chili pepper adds lots of authentic Thai heat!
    • rice vinegar:  You can substitute apple cider vinegar if you'd like.
    • gluten-free tamari:  Use coconut aminos if you're following a paleo diet.
    • fish sauce: Fish sauce is made from salted anchovies that have been fermented for 2 years or more. It adds an umami flavour to Thai and Asian dishes. Some people shy away from it, as it smells! However, you will not notice that smell in your finished dish. If you don't have any, or if you really don't like it, you can substitute a little more tamari or coconut aminos.
    • lime:  you'll need lime juice and the zest of one lime.
    • sugar:  Coconut sugar or brown sugar adds a slight caramel flavour. If you're on a sugar-free diet, you can substitute golden Monkfruit sweetener. Don't leave out the sweetener--it helps to balance the flavours in this mango sauce.
    • ginger:  freshly grated. Be sure to grate it before adding it to the food processor. Some processors won't break it down fine enough and will leave it in chunks.
    • garlic: fresh is always best!
    • turmeric: Adds a hint of spice and beautiful colour.
    • coconut milk:  optional, but makes the mango sauce a little creamier.
    • red bell pepper: you'll dice this and add it raw to the finished dish.
    • cilantro: you'll chop cilantro leaves and sprinkle them on top as garnish.

    Use the following to make this sweet and spicy chunky mango sauce for chicken:

    Ingredients for Thai Mango Chicken

    Chicken and Garnish Ingredients

    Ingredients for Thai Mango Chicken.

    🔪 Instructions

    This easy Thai Mango Chicken can be cooked in a slow cooker or in an Instant Pot. Both methods work beautifully and are so easy to make.

    You'll be surprised at just how easy! Complete directions are in the recipe card below, but all you'll do is:

    1. Cut the chicken breasts or thighs into strips or cubes.
    2. Process the mango sauce ingredients in a food processor.
    3. Transfer the chicken to your slow cooker or Instant Pot, pour the sauce over top and cook according to the times listed below.
    4. When it's ready to serve, spoon it over rice, then garnish it with fresh diced red pepper, mango cubes and a sprinkling of chopped cilantro.
    Ingredients for Mango Chicken in a slow cooker with fresh mango, red pepper and cilantro beside.

    🔁 Possible Variations

    One of the best parts about this Thai mango chicken recipe is that you can increase or decrease the amount of heat. For example, you could leave out the Thai chili pepper, or add more!

    You could also increase or decrease the amount of ginger you add.

    You know your family's tastes. Just adjust the seasonings to keep everyone happy.

    ❓Commonly asked questions

    Can I use frozen mango chunks in this recipe?

    Yes, frozen mango works well in this mango sauce for chicken. If fresh mango is not available, feel free to use frozen. Frozen mango is often less expensive than fresh.

    Should I use chicken breasts or chicken thighs?

    Either boneless, skinless thighs or breasts will work just fine.

    Can I freeze mango chicken?

    Yes, definitely. You can cook it as described, then freeze it in airtight containers for up to 3 - 4 months.
    Double the recipe! The recipe as written serves four. You can easily double it if you're serving a larger group, or if you want to freeze half for another day.

    Another option is to double only the sauce portion of this recipe and freeze it. Then all you have to do is thaw it, pour it over fresh chicken in the slow cooker or Instant Pot and cut up a red pepper, a fresh mango and chop a little cilantro. A quick dinner!

    🍽 Serving Suggestions

    Thai Mango Chicken on rice on a brown stoneware platter.

    Serve this Thai-inspired Mango Chicken with Thai Coconut Rice--(the rice recipe that hasn't failed me yet!) or your favourite rice. I like to use Thai Jasmine Rice for this recipe.

    And if you like Thai-inspired dishes, you'll love this popular Easy Thai Baked Chicken, these Easy Thai Chicken Skewers, Thai Red Curry with Chicken or Thai Red Curry with Shrimp.

    Search "Thai" in the search box at the top of the page for more delicious Thai recipes.

    Storage and reheating instructions

    Store any leftovers in a covered container in the fridge for 3 - 4 days. Reheat in the microwave, or covered with foil in a 350°F. oven until heated through.

    Enjoy, everyone! I hope this easy one-pot recipe becomes a family favourite in your home, too.

    🗒 More chicken recipes

    • A skillet with baked lemon artichoke chicken.
      One Pan Baked Lemon Artichoke Chicken
    • Overhead view of Salsa Verde Chicken Tortilla Casserole in a baking dish with tortillas in the background
      Salsa Verde Chicken Tortilla Casserole
    • close up view of a breast of Chicken Saltimbocca
      Easiest Chicken Saltimbocca - Gluten-Free
    • Dipping a chicken satay skewer into a bowl of peanut dipping sauce.
      Simple Chicken Satay with Peanut Sauce

    This post has been updated with new photos and information to make it more useful to you.

    When you make this mango chicken recipe, please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.

    📖 Recipe

    Overhead view of a serving dish with Thai Mango Chicken

    Thai Mango Chicken

    All the tastes of Thai food in one easy-to-make dish. This Instant Pot or Slow Cooker Thai Mango Chicken recipe makes an easy weeknight meal with just the right balance of sweet and spicy!
    Print Pin Rate
    Course: Entrée/Main Dish
    Cuisine: Thai
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 281kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    Slow Cooker OR
    Instant Pot

    Ingredients

    Mango Sauce

    • 3 large mangoes, peeled and cubed (Use 2 mangoes in the sauce and reserve 1 for garnish.) OR 3 cups frozen mango chunks (2 for the sauce, 1 for garnish)
    • 1 teaspoon red chili pepper, de-seeded and diced, OR half a dried crushed chili, depending on your spice tolerance level!
    • 1 tablespoon rice vinegar, OR apple cider vinegar
    • 1 ½ tablespoon glutlen-free tamari, or coconut aminos
    • 2 tablespoon fish sauce
    • zest of 1 lime
    • 2 tablespoon lime juice
    • 1 tablespoon coconut palm sugar, or brown sugar
    • 1 tablespoon fresh ginger, grated
    • 3 cloves garlic
    • ¼ teaspoon turmeric
    • 3-4 tablespoon coconut milk (optional)

    Chicken

    • 4 medium chicken breasts, boneless and skinless OR 8 boneless chicken thighs
    • 1 medium red bell pepper, finely diced
    • 2 tablespoon fresh cilantro, roughly chopped, for garnish

    Instructions

    • Place all Mango Sauce ingredients in a food processor. Process until almost smooth, leaving a few chunks.

    Slow Cooker Instructions

    • Place chicken pieces in the slow cooker, pour the mango sauce on top and cook on High for 2 - 3 hours or on Low for 5 - 6 hours. (Time will depend on your slow cooker.) Use an instant-read meat thermometer to check the internal temperature of the chicken. It should be at least 165°F.
    • Transfer to a serving dish. Sprinkle with fresh cilantro, diced red pepper and mango chunks and serve with Thai Coconut Rice.

    Instant Pot Instructions

    • Place the chicken on the trivet inside the Instant Pot bowl, pour the sauce over top. Press the Manual button and set the time for 10 minutes, then use Natural Release for 5 minutes. Use an instant-read meat thermometer to check the internal temperature of the chicken. It should be at least 165°F. If the chicken is not cooked, select the Sauté function and let it cook a little longer.
    • Transfer to a serving dish. Sprinkle with fresh cilantro, diced red pepper and mango chunks and serve with Thai Coconut Rice.

    Notes

    You can substitute frozen mango chunks for the fresh mango in this recipe, if you'd like.

    Nutrition

    Calories: 281kcal | Carbohydrates: 31g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 976mg | Potassium: 826mg | Fiber: 3g | Sugar: 25g | Vitamin A: 2676IU | Vitamin C: 101mg | Calcium: 37mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    Reader Interactions

    Comments

    1. JZ

      February 14, 2023 at 6:09 am

      5 stars
      Delicious and easy to make during the week.

      Reply
      • Elaine

        February 14, 2023 at 11:10 am

        Thanks, so happy to hear this recipe works for you. I have served this at a dinner party several times too. It always gets compliments. Thanks for taking the time to comment.

        Reply
    2. Christy

      June 22, 2022 at 10:16 pm

      5 stars
      Just made this and it’s a keeper! Thx for the delicious recipe!!

      Reply
      • Elaine

        June 23, 2022 at 1:36 pm

        Thanks Christy! You're welcome. Happy to hear you liked this one. Thanks for taking the time to comment!

        Reply
    3. Demi

      August 07, 2021 at 2:04 pm

      5 stars
      I've made this three times --always turns out perfectly. Thanks!

      Reply
      • Elaine

        August 09, 2021 at 7:26 am

        Happy to hear that, Demi! Thanks for the 5 star rating.

        Reply
        • Lora

          June 07, 2022 at 7:08 am

          Do you leave the chicken breast/thigh whole while cooking or cut it up first then cook?

        • Elaine

          June 07, 2022 at 9:10 am

          Hi Lora,
          I cut them up first. Enjoy!

    4. Roselyn Keen

      April 07, 2020 at 11:26 pm

      5 stars
      Hi the sauce tastes AMAZING but when it finished cooking it was very runny how can I thicken this I don't like using flour or corn flour

      Reply
      • Flavour & Savour

        April 08, 2020 at 12:07 pm

        Hi Roselyn,
        I'm actually not sure why it turned out runny. All I can think of is that the chicken was either very fatty or had skin on it, or had been frozen (and had excess water.) If you prefer not to use cornstarch, arrowroot can be an acceptable substitute. Use 1/3 to 1/2 the amount you would normally use of cornstarch. I'm glad you liked the flavour, but I wish it had turned out better for you! Thanks for your question. Hope this helps a little.

        Reply
    5. Diana

      September 27, 2019 at 3:33 pm

      5 stars
      Wow! Had this on the weekend when we had friends over. So easy, and everyone raved about it. Thanks for making me look good lol!

      Reply
      • Flavour & Savour

        September 27, 2019 at 4:41 pm

        Hi Diana, I can't take credit--you made it! I'm glad it was a big hit.

        Reply
        • Olivia Tulloch

          February 07, 2022 at 10:07 am

          Has anyone tried this substituting shrimp for chicken? How do you think that would taste?

        • Elaine

          February 07, 2022 at 8:18 pm

          Hi Olivia, Thanks for your question! I think the flavour would be good, but I would not recommend cooking the shrimp in an Instant Pot for this recipe, as they will likely be overcooked and rubbery. You might want to check out my other Mango Chicken recipe that is cooked on the stovetop. You could quickly fry the shrimp for 2 to 3 minutes as a substitute for the chicken.

    6. Kelsey

      June 05, 2019 at 6:10 am

      Have you ever prepped and frozen this meal before cooking? Obsessed with this recipe and I’m looking to create a freezer meal stash for postpartum.

      Reply
      • Flavour & Savour

        June 05, 2019 at 6:36 am

        You’re so smart to prep meals ahead! I always double the sauce when I make this dish and freeze half. Then when I make it, the most time-consuming part is done and I just add fresh mango (or frozen chunks) and red pepper as garnish. However, cooking the entire dish and freezing it (as I think you’re suggesting)should work just fine!

        Reply
    7. Kelsey

      May 25, 2019 at 5:01 pm

      Can I double this recipe in the instant pot? Would I need to adjust the time?

      Reply
      • Flavour & Savour

        May 25, 2019 at 7:51 pm

        Hi Kelsey, I haven’t tried doubling this recipe in an Instant Pot so I can’t guarantee results. However, for most dishes, you do not need to increase the cooking time when doubling a recipe. You DO need to make sure that you don’t fill the Instant Pot more than 2/3 full. Let me know if you try it!

        Reply
        • Kelsey

          June 05, 2019 at 6:07 am

          I doubled this and it worked great!

        • Flavour & Savour

          June 05, 2019 at 6:27 am

          Great! Thanks for letting me (and my readers)know!

    8. Elaine

      September 10, 2018 at 5:00 pm

      Can I cook this in an oven by browning the chicken first?

      Reply
      • Flavour & Savour

        September 10, 2018 at 6:47 pm

        Hi Elaine,
        Sure! Or you could use my easy stove-top recipe for Mango Chicken here=> https://www.flavourandsavour.com/mango-chicken/ I'm sure you'll love it. Let me know how it turns out!

        Reply
    9. Julie

      February 02, 2018 at 5:02 pm

      For instapot do you let pressure come down manually?

      Reply
      • Flavour & Savour

        February 02, 2018 at 5:09 pm

        I usually use natural release for about 5 - 10 minutes. Thanks for your question, Julie! Hope you love this recipe as much as we do.

        Reply
    10. Sal

      December 23, 2017 at 3:17 pm

      4 stars
      I had a box of mangoes and was looking for alternate ways to use them, so I made this for dinner last night and it was delicious!! The flavours were amazing and it was so easy. I will definitely be making it again.

      Reply
      • Flavour & Savour

        December 23, 2017 at 3:20 pm

        Hi Sal, Thanks for letting me know how much you like it! I just made this recipe last night too! I appreciate your comment!

        Reply
    11. laura

      September 07, 2017 at 6:24 pm

      Do you have the macro count

      Reply
      • Flavour & Savour

        September 08, 2017 at 7:57 pm

        No, sorry. I don't.

        Reply
    12. LIl K

      July 18, 2017 at 5:30 pm

      5 stars
      Oh MY GOSH! I DID IT!! Chicken Mango is my absolute favorite dish, (even though I only made it using Gluten Free Microwavables,) and I made it on my own with this great recipe!! Thank you so much for publishing it. I sometimes have issues cooking and this is the BOMB!

      Reply
      • Flavour & Savour

        July 18, 2017 at 6:44 pm

        You just made my day! So happy you liked this recipe and that it was easy for you! Thanks for letting me know.

        Reply
    13. Ashley

      June 28, 2017 at 9:59 am

      Oh I love the sound of this! I am getting hooked on mango recently and already love Thai/Asian food. I'll have to try this soon! Thanks for sharing!

      Reply
      • Flavour & Savour

        June 28, 2017 at 10:52 am

        Hi Ashley,
        This is one of my most popular recipes, so I hope you like it too! Thanks for commenting.

        Reply
    14. Margot

      March 11, 2017 at 8:44 pm

      I've just made this dish for a small dinner party and everyone loved it! Can I freeze the left over chicken with mango sauce for another time? Or will the chicken be tough?

      Reply
      • Flavour & Savour

        March 11, 2017 at 9:19 pm

        Hi Margo, I'm so glad that you and your guests loved it! It's one of my favourites, too. Yes, freezing the leftover chicken and sauce should be just fine!

        Reply

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    Welcome! I'm Elaine

    Gluten-free Made Easy!

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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