Mango Glazed Chicken


mango chicken 2

I just love when the little yellow mangos hit the store. They are only around for a few weeks (like hatch chilies) and can range in price from $0.30 to $1.00 apiece.  This weekend I went to whole foods to have a French style meal (cheese, olives, grapes and brioche!) and came across these beauties at $0.50 apiece. I squealed and quickly grabbed half a dozen. You should have seen the stares but I didn’t care. All weekend these babies were staring at me when I went to the fridge. Then I had an idea…Mango glazed chicken! I like the idea of apricot chicken but am not a big fan of using preserves but these sweet mangos would do amazing. So off I went with my very sparse kitchen to make something awesome.

This was that and more…I woke up the next morning wishing that there were leftovers to have “for breakfast.” This is easy, tasty and totally something outside my comfort zone. Can’t wait to make this again!

mango chicken 3


2 large chicken breasts

3 yellow mangos, skinned and diced

Olive Oil*

Red wine vinegar*

Honey mustard*


Old Bay seasoning

Garlic powder

1 packet of Splenda or honey

½ red bell pepper, diced

½ green bell pepper, diced

½ cucumber, sliced

1 tomato, diced

Romaine lettuce, cut bite size

*Estimated as I don’t have any measuring devices in the new kitchen



  1. To a small saucepan over medium heat, add 1 mango(~1 cup), 1 tbsp. olive oil, 1 tbsp. red wine vinegar, 2 tbsp. honey mustard, dash of salt, Old Bay and garlic powder. Heat until fruit starts to soften and sauce sauce simmer
  2. Move to food processor and pulse until smooth. Taste and adjust season as needed. (Added a splash of the wine I was drinking – Flat Creek Super Texan 2010)mango glaze
  3. Place chicken on a cookie sheet and spoon glaze over chicken. Bake at 350 degrees for 15 – 20 minutes or until chicken is no longer pink (165 degrees internal temp).mango chicken prebake
  4. While the chicken is cooking, add 1 mango, 2 tbsp. olive oil, 1 tbsp. red wine, 2 tbsp. water, packet of Splenda or tsp. of honey, dash of salt, Old Bay and garlic powder to a food processor (just wash out what was used for the glaze). Pulse until smooth and taste. Adjust seasoning as needed.
  5. Toss bell pepper, romaine, cucumber, tomato and remaining mango with ½ – 1 tsp. of Old Bay.
  6. Plate chicken with salad and top with dressing. Enjoy!mango chicken 1




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1 comment

  1. Karen @BakingInATornado April 12, 2013 at 5:05 am Reply

    What a great way to use Mangos. Can’t wait to try it.

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