If you love bold flavors, creamy sauces, and just the right touch of natural sweetness, this Mango Chicken Curry is the perfect dish for you. With juicy chunks of chicken simmered in a rich coconut curry sauce blended with ripe mango, this recipe delivers a harmonious balance of savory, sweet, and spicy. It’s a vibrant, flavor-packed meal that feels both comforting and exciting, ideal for weeknights or when you want to impress guests without the stress.

Mango Chicken Curry

Why You’ll Love This Recipe

Sweet and savory balance: The mango gives this curry an irresistible tropical sweetness that complements the rich spices perfectly.
Restaurant-quality flavor at home: Thanks to aromatic red curry paste, fresh ginger, garlic, and warm spices, the dish tastes gourmet but comes together with ease.
Customizable heat: Make it mild for the family or turn up the spice for an extra kick.
Blended sauce magic: Blending the mango with coconut milk creates a silky, golden curry base that feels indulgent yet refreshing.
Perfect with rice: The thick, flavorful sauce is made for spooning over fluffy rice for a satisfying and complete meal.

Ingredients

(Tip: you can find full ingredient list and measurements in the recipe card below)

Coconut oil
Yellow onion
Red bell pepper
Fresh ginger
Garlic
Red curry paste
Ground coriander
Yellow curry powder
Ground cumin
Ripe mango (half blended, half added at the end)
Full-fat coconut milk
Boneless, skinless chicken thighs or breasts
Optional add-ins: cilantro, lime zest/juice, fish sauce, kaffir lime leaves
Cooked rice for serving

Instructions

Sauté Aromatics
Heat coconut oil in a large pot over medium heat. Add chopped onion and red bell pepper, sautéing until soft, about 7–9 minutes.
Add garlic and ginger; cook for 1 minute more. Stir in red curry paste, coriander, curry powder, cumin, and salt to taste. Cook for 1–3 minutes until fragrant.
Simmer the Sauce
Add 1 cup of chopped mango and cook for 1 minute. Shake the coconut milk can well, then pour it into the pot.
Bring to a boil, reduce to a simmer, and cook for 10–15 minutes uncovered.
Blend the Sauce
Transfer the mixture to a blender and blend until completely smooth. Return the sauce to the pot and bring it to a low simmer.
Cook the Chicken
Stir in chicken pieces. Cover and simmer on low heat for 8–15 minutes, depending on the size and cut of chicken. Check for doneness with a meat thermometer or by cutting into a piece—it should be white throughout.
Finish the Curry
Once chicken is cooked, reduce heat to low and stir in the remaining mango.
Add optional ingredients like chopped cilantro, lime juice/zest, fish sauce, or kaffir lime leaves.
Taste and adjust seasoning—add more salt, sugar, or fish sauce as needed.
Serve
Serve warm over cooked rice. Garnish with fresh cilantro if desired. Enjoy!

Variations

Vegetarian Option: Swap chicken with chickpeas, tofu, or roasted cauliflower.
Extra Creamy: Stir in a bit of Greek yogurt or coconut cream before serving for a richer finish.
Spicier Version: Add a chopped Thai chili or a bit of cayenne pepper for extra heat.
Low-Carb Option: Serve over cauliflower rice or zucchini noodles.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: This curry freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
Reheat: Gently warm in a saucepan over medium-low heat or microwave in 1-minute increments, stirring in between.

FAQ

Can I use frozen mango?

Yes, just thaw it before using so it blends and stirs into the curry smoothly.

What cut of chicken works best?

Chicken thighs are juicier and more forgiving, but chicken breasts will work fine too—just be careful not to overcook.

Is this curry spicy?

It has mild to moderate heat from the red curry paste. Adjust the amount or use a milder paste if needed.

Can I use green curry paste?

Green curry paste will completely change the flavor profile but can be used if that’s what you have on hand. Expect a spicier and more herbal result.

Do I need to blend the sauce?

Blending makes the sauce ultra-smooth and helps the mango fully incorporate. It’s highly recommended, but you can skip it for a chunkier texture.

Can I make this ahead?

Yes, this dish tastes even better the next day. Store in the fridge and reheat gently before serving.

What should I serve it with?

White rice, jasmine rice, or coconut rice are all great choices. For a low-carb option, try cauliflower rice.

Is this recipe gluten-free?

Yes, as long as your red curry paste and other condiments (like fish sauce) are certified gluten-free.

Can I substitute the coconut milk?

You can use light coconut milk, but full-fat gives the best texture. Avoid using dairy milk—it will curdle with the acidity.

How do I know when the chicken is done?

Use a meat thermometer (165°F/74°C) or cut into a piece to make sure it’s fully white and no longer pink.

Conclusion

Mango Chicken Curry is one of those meals that delivers maximum flavor with surprisingly little effort. The creamy coconut-mango base is both refreshing and rich, the spices add depth, and the tender chicken brings the whole dish together. It’s versatile, satisfying, and sure to become a repeat favorite on your dinner rotation. Serve it with fluffy rice and enjoy every vibrant bite.