Thai Mango Chicken

Experience a burst of Thai delight with Thai Mango Chicken, a perfect blend of tender chicken, and luscious mango, all brought to life with a spicy Thai chili kick and ready in 30 minutes!

Thai Mango Chicken on a white plate.

Thai Mango Chicken Stir Fry (sometimes called Thai Chicken with Mangoes) is my go-to Thai food order! Thai Chicken with Mangoes, as it usually says on menus, is the very first Thai recipe I ever made.

Thai Mango Chicken in a Skillet.

Reasons to Love This Stir-Fry

  • Thai Chicken Mango offers a unique blend of sweet, savory, and spicy flavors.
  • The sweet mango in the dish adds a refreshing element, perfect for a summer meal or a tropical taste escape.
  • I love that this dish features a wonderful mix of textures, from the softness of chicken to the crunch of cashews.

Recipe Ingredients

Thai Mango Chicken in a skillet with a wooden spoon.
  • Fish Sauce: This is a key flavor enhancer in many Thai dishes, offering a unique umami and salty taste.
  • Thai Chili Jam (Nam Prik Pao): This ingredient adds a distinct spicy and slightly sweet flavor.
  • Mango: The sweet, fruity flavor of mango adds a refreshing and tropical taste contrast.

See the recipe card for full information on ingredients and quantities.

Variations

  • Tofu Instead of Chicken: Use firm tofu as a vegetarian alternative to chicken, maintaining the dish’s texture and absorbing flavors well.
  • Tamari for Fish Sauce: Tamari can be a great substitute for fish sauce, offering a similar umami quality for those avoiding fish products.

How to Make Thai Mango Chicken

Step #1: Heat the peanut oil in a wok or heavy-bottomed skillet over medium-high heat. Fry the cashew nuts until they just start to change color. Remove the cashews from the pan and set them on a paper towel.

Step #2: Add the garlic and let cook for 30 seconds. Add the sliced chicken along with the fish sauce, brown sugar, and chili jam. Stir-fry for 1 minute, then add the bell pepper, scallions, and onion. Continue to stir-fry until the vegetables are tender-crisp, then add the mango and return the cashews to the pan. Toss well, and remove from heat.

Step #3: Serve with jasmine rice.

Mango Thai chicken served on a plate.

Expert Tips

  • Choose the Right Pan: Avoid using non-stick pans for this recipe. A stainless-steel wok is ideal, and cast-iron skillets work beautifully as well.
  • Use Thai Chili Jam: Don’t skip the Thai Chili Jam (Nam Prik Pao). It may sound unfamiliar, but it’s a game-changer for Thai cooking. Your taste buds will recognize it as the secret element that’s been missing in your homemade Thai dishes. It’s easily available online or at Asian food stores.
  • Use Fresh Mango: Fresh mango is a must. I once tried using frozen mango and it simply didn’t work. Champagne mangoes are the best choice, but the larger red-green-yellow varieties are also suitable. To simplify the process, consider using a handy mango splitter. This tool can really make preparing the mango much easier and less messy.

Frequently Asked Questions

Can I use chicken thighs instead of breasts in this recipe?

Yes, chicken thighs are a suitable substitute. They offer more flavor and tenderness. Slice them thinly and adjust the cooking time as needed.

Can I make Thai Mango Chicken in an instant pot?

Yes, but with texture differences. Sauté chicken, garlic, and seasonings first, then add the remaining ingredients except mango chunks. Cook briefly on high pressure and stir in the mango at the end.

Storage Info

To store Thai Mango Chicken leftovers, place them in an airtight container in the refrigerator, where they will remain good for up to 3-4 days. Freezing is not recommended, as the texture of the mango and vegetables may become soggy upon thawing.

You can reheat it in a microwave or on the stove. For microwave reheating, use a covered microwave-safe dish and heat for 2-3 minutes. On the stove, reheat over medium heat in a skillet, stirring occasionally, until heated through.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Thai Mango Chicken in a skillet.

Thai Mango Chicken Recipe

Experience a burst of Thai delight with Thai Mango Chicken, a perfect blend of tender chicken, and luscious mango, all brought to life with a spicy Thai chili kick and ready in 30 minutes!
4.6 from 24 votes
Pin Rate
Course: Main Dish
Cuisine: Thai
Diet: Dairy Free
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 518kcal
Author: Linda
Print Recipe

Ingredients

  • 2 Tablespoons peanut oil
  • 1/2 cup raw cashews
  • 1 pound boneless - skinless chicken breast, sliced thin
  • 2 garlic cloves - chopped
  • 2 tbsp fish sauce
  • 1 teaspoon brown sugar
  • 1 tbsp heaping Thai chili jam - nam prik pao
  • 1 small red bell pepper - roughly chopped
  • 2 scallions - sliced into big pieces
  • 1 small yellow onion - chopped
  • 1 cup diced mango
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Instructions

  • Heat the peanut oil in a wok or heavy-bottomed skillet over medium-high heat. Fry the cashew nuts until they just start to change color. Remove the cashews from the pan and set them on a paper towel.
  • Add the garlic and let cook for 30 seconds. Add the sliced chicken along with the fish sauce, brown sugar, and chili jam. Stir-fry for 1 minute, then add the bell pepper, scallions, and onion. Continue to stir-fry until the vegetables are tender-crisp, then add the mango and return the cashews to the pan. Toss well, and remove from heat.
  • Serve with jasmine rice.

NOTES

To store Thai Mango Chicken leftovers, place them in an airtight container in the refrigerator, where they will remain good for up to 3-4 days. Freezing is not recommended, as the texture of the mango and vegetables may become soggy upon thawing.
You can reheat it in a microwave or on the stove. For microwave reheating, use a covered microwave-safe dish and heat for 2-3 minutes. On the stove, reheat over medium heat in a skillet, stirring occasionally, until heated through.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 55g | Protein: 33g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 768mg | Potassium: 696mg | Fiber: 5g | Sugar: 36g | Vitamin A: 7262IU | Vitamin C: 60mg | Calcium: 64mg | Iron: 5mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. I have not been able to find the thai jam and would love if you could suggest an alternative or a recipe for it. I am not interested in ordering online…too expensive for my budget.

  2. I love your website! Thai is one of my favorite cuisine. I’m attending IFBC as well. Hope to meet you in person and talk about food and blogging!