Mango Teriyaki Chicken


So I’m really excited because I recently came to the realization that I like fresh mangoes. Up until a few days ago, I was under the impression that I liked mango-flavored things, but disliked fresh mangoes themselves. I’ve always found them to have a weird stringy consistency and taste somewhat like a pine tree. But mangoes are one of those things I always find appealing in theory and thought that perhaps if I bought one from my local fresh produce market rather than a big grocery store chain that it might taste better. I’m glad to say I was right!

After doing a little research on mangoes, I’ve learned that there are a huge number of different varieties of mangoes out there. There are a few that are popularly available in the U.S., and while it’s hard to narrow down the types I’ve tried in the past, I think the pine taste I was experiencing might have been because the mango wasn’t ripe yet. The mango I used for this recipe is a Kent mango, which is large and has a red and green skin. It’s juicy, not at all fibrous, and tastes exactly how I imagine a good mango would taste.

The inspiration for this recipe came from my favorite type of teriyaki sauce: Trader Joe’s Island Soyaki. It’s a sweet sauce with tropical flavors from the addition of pineapple and ginger. I’ve discovered I really enjoy sweeter teriyaki sauces/Asian marinades, and thought that my mango would be a nice addition to the sauce I normally make.

This dish is sweet and tangy, and really taste like homemade take-out but is way healthier. It’s super easy to throw together and you can prepare the marinade the night before to make it even faster. This meal definitely ranks up there with some of my favorite creations. I hope you enjoy it too!

Mango Teriyaki Chicken
serves 2-3


  • For the mango teriyaki marinade:
    • 3 Tbsp soy sauce
    • 2 Tbsp lime juice + 1 Tbsp water
    • 1 Tbsp Worcestershire sauce
    • 2 Tbsp brown sugar or honey
    • 1 tsp rice wine vinegar
    • 1/2 tsp fresh ginger or 1/4 tsp powdered
    • 2 tsp sesame seeds
    • 1/4 cup diced fresh mango
  • 1 large (uncooked) chicken breast, cut into bite-sized chunks
  • 1 cup uncooked brown rice
  • 1/4 cup diced onion
  • 1/3 cup diced red bell pepper
  • 2 garlic cloves, minced
  • 2 cups broccoli
  • optional: chopped green onions, chopped cilantro to garnish


  1. In a small bowl, whisk together the ingredients for the marinade. Add the chunks of chicken and make sure each piece is evenly coated with the sauce. Place in refrigerator and let marinate for 2-4 hours.
  2. When chicken is done marinating, begin cooking your rice according to box directions.
  3. In a large frying pan, heat 2 tsp olive oil + 1 tsp sesame oil over low heat. Add your diced onion and cook for 10 minutes, stirring occasionally. Add red pepper and garlic and continue to cook.
  4. Cook your broccoli using your favorite method. You could add it to the onion and pepper, or you could steam it, which is how I chose to cook it.
  5. Remove your marinating chicken from the fridge and pour into frying pan along with the onion and pepper, sauce and all. Turn burner up to medium/medium-high and cook until chicken is no longer pink in the middle, about 5-7 minutes per side.
  6. Serve your cooked rice and broccoli and top with mango chicken (be sure to get some of the sauce!). Garnish with optional green onions and cilantro and enjoy.
To cut your mango, first cut a chunk off the side of your mango (not down the middle). Then score the mango using your knife, and scrape out the small chunks of mango off the skin.
To cut your mango, first cut a chunk off the side of your mango (not down the middle). Then score the mango using your knife, and scrape out the small chunks of mango off the skin. This method is suggested because the pit of a mango is rather large and shaped irregularly.
Whisk together all the ingredients for the teriyaki sauce and add the chunks of mango.
Add your chicken to the sauce and let marinate in the fridge for 2-4 hours. When your chicken is almost done marinating, begin cooking your rice.
Saute up some onions, pepper, and garlic and add your marinated chicken (including the sauce). Start cooking the broccoli at this time, too.
Cook until chicken is cooked through, about 5-7 minutes per side.
When your chicken is finished cooking, serve over a bed of rice with broccoli.

Expect more mango recipes from me in the near future!


10 Comments Add yours

  1. Cindy says:

    Oh that looks so good! I could never get past the smell of a mango. My hometown farmers market had them all the time. Problem was they sat in the warm sun… did that ever intensify the smell! Needless to say, it took me years to become a mango fan, but now I love the flavor. 😀

    1. hp11260 says:

      I’m with you on that one, I never found the scent of fresh mangoes very appealing but I think it might have just been the type I tried in the past. I’m glad to say I’ve also become a big fan of mangoes 🙂

  2. Reblogged this on Grilling Montana and commented:
    I am thinking of making something similar to this for dinner tonight!

  3. enjoywithjoy says:

    I love mangoes, you have to try green mangoes too it is good with salad. I’m not being biased but Philippine mangoes are the best compared to the regular mangoes you can buy in the store.

    1. hp11260 says:

      I’ve heard that mangoes from the Philippines are some of the best, I would definitely try them if given the opportunity!

  4. Bernice says:

    Looks wonderful – I never used mangos in a stir fry – nice touch!

    1. hp11260 says:

      Thank you! I’ve had pineapple in a few Asian dishes but never mangoes, so this was a fun experiment!

  5. Jillian says:

    I just wanted to let you know that I nominated your blog for the Liebster Award. I really hope you’ll participate and pass the award on. For details please visit my blog:


    1. hp11260 says:

      Thank you for the nomination!

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