Sweet mangoes, spicy peppers, and fresh lime combine to make this Thai Mango Chicken with coconut rice a family favorite. 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.
A reader says: "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!" Demi
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❤️ Why you'll love this recipe
- This Thai Mango Chicken will keep everyone happy! Thai chicken dishes, like this Slow Cooker Thai Peanut Chicken or Chicken Satay with Peanut Sauce, are always popular.
- This easy chicken dish is cooked with a flavourful sweet and savory 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!
🛒 Ingredients
Here's what you'll need to make this family-friendly dinner, bursting with tropical flavors!
- 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 flavor.
- 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 flavor 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.
- lime: you'll need lime juice and the zest of one lime.
- sugar: Coconut sugar or brown sugar adds a slight caramel flavor. 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 flavors 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 color.
- 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.
Sweet and spicy chunky mango sauce ingredients
Use the following to make this mango sauce for 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:
- Cut the chicken breasts or thighs into strips or cubes.
- Process the mango sauce ingredients in a food processor.
- Transfer the chicken to your slow cooker or Instant Pot, pour the sauce over top, and cook according to the times listed below.
- 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.
🔁 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
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.
Either boneless, skinless thighs or breasts will work just fine.
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 just double 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, then cut a red pepper and a fresh mango and chop a little cilantro. A quick dinner!
🍽 Serving Suggestions
Serve this Thai-inspired Mango Chicken with Thai Coconut Rice--(the rice recipe that hasn't failed me yet!) or your favorite 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 an airtight container in the fridge for 3 - 4 days. Reheat in the microwave, or cover with foil and reheat in a 350°F. oven until heated through.
Enjoy, everyone! I hope this easy one-pot recipe becomes a family favorite in your home, too.
🗒 More chicken recipes
- Keto Tuscan Chicken (Quick & Easy)
- Teriyaki Chicken Quinoa Bowls
- Air Fryer Thai Peanut Chicken Wings
- Easy Japanese Chicken Yakitori Skewers
This post has been updated with new photos and information to make it more useful to you.
🌟 Did you make this recipe?
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
Instant Pot or Slow Cooker Thai Mango Chicken
Equipment
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.
Janice
Elaine, I made this dish tonight and we loved it. The sauce was so fresh tasting and delicious and the chicken was very tender. This recipe will be added to our supper rotation. Thanks so much for another great meal option!!
JZ
Delicious and easy to make during the week.
Elaine
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.
Michelle
Hi! Is it possible to substitute a little curry pasta for the dried peppers?
Christy
Just made this and it’s a keeper! Thx for the delicious recipe!!
Elaine
Thanks Christy! You're welcome. Happy to hear you liked this one. Thanks for taking the time to comment!
Demi
I've made this three times --always turns out perfectly. Thanks!
Elaine
Happy to hear that, Demi! Thanks for the 5 star rating.
Lora
Do you leave the chicken breast/thigh whole while cooking or cut it up first then cook?
Elaine
Hi Lora,
I cut them up first. Enjoy!
Roselyn Keen
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
Flavour & Savour
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.
Diana
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!
Flavour & Savour
Hi Diana, I can't take credit--you made it! I'm glad it was a big hit.
Olivia Tulloch
Has anyone tried this substituting shrimp for chicken? How do you think that would taste?
Elaine
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.
Kelsey
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.
Flavour & Savour
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!
Kelsey
Can I double this recipe in the instant pot? Would I need to adjust the time?
Flavour & Savour
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!
Kelsey
I doubled this and it worked great!
Flavour & Savour
Great! Thanks for letting me (and my readers)know!
Elaine
Can I cook this in an oven by browning the chicken first?
Flavour & Savour
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!
Julie
For instapot do you let pressure come down manually?
Flavour & Savour
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.
Sal
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.
Flavour & Savour
Hi Sal, Thanks for letting me know how much you like it! I just made this recipe last night too! I appreciate your comment!
laura
Do you have the macro count
Flavour & Savour
No, sorry. I don't.
LIl K
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!
Flavour & Savour
You just made my day! So happy you liked this recipe and that it was easy for you! Thanks for letting me know.
Ashley
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!
Flavour & Savour
Hi Ashley,
This is one of my most popular recipes, so I hope you like it too! Thanks for commenting.
Margot
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?
Flavour & Savour
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!