This Coconut Mango Chicken recipe is baked to perfection as is soaks up warm spices and the delicious flavors of the fruit. It’s a super comforting entrée and is perfect over rice or noodles.
My mom and I have always loved the Mango Chicken Curry at our local Indian restaurant.
And by loved, I mean we could drink the sauce. Perhaps with a straw. There was simply no such thing as too much for this deliciousness.
I always find it so tasty to make an interesting sauce with sweet fruits with warming spices. It’s a perfect, and sometimes unexpected, burst of sweet and savory flavors. Thus, I was excited to give this mango sauce a go.
I remember that my mom would sometimes just order a giant container of the sauce to have on hand. Never mind the chicken!
She’d serve it with other things — drizzled on roasted pork, mixed into roasted vegetables, and even thinned out and tossed into a green salad. And she would also often use it as an ingredient in new sauces she’d create, thereby calling it one of her “secret ingredients.”
In the case of my Coconut Mango Chicken recipe, the chicken is important. The mango sauce is likely far from authentic Indian, and other than the heat from the cayenne, it contains no curry spices. However, it’s very reminiscent of the sauce my mom and loved so much, so mission accomplished!
I brought my mom some of my mango chicken recipe for her dinner, and she loved it. That was really all the reinforcement I needed to know I’d succeeded. My mom is very honest! And I appreciate that — especially when it comes to my cooking.
What to serve with this mango chicken recipe . . .
This is absolutely perfect to serve with this Coconut-Cilantro Rice! It’s always a plus to serve a dish with a divine sauce with something that will soak up any that’s left on the plate. 
What a meal! I’m telling you! 🙂
I really hope you give this Coconut Mango Chicken recipe a go, and enjoy every last bite!
This chicken is baked to perfection as is soaks up warm spices and the delicious flavors of the fruit. It's a super comforting entrée and is perfect over rice or noodles.
*Please note that the chicken has to marinate for at least 6 hours, and ideally overnight.
- 4 tablespoons olive oil divided
- 1 tablespoon annato seeds see notes
- 1 (14 ounce) can coconut milk
- 1/2 cup mango roughly chopped
- 1/4 teaspoon cayenne pepper
- 1 tablespoon plus 1 teaspoon honey divided
- 1 (approximately 3 1/4 pound) whole cut up chicken, bone-in, skin-on
- sea salt and freshly ground black pepper
-
In a small saucepan, over low heat, gently simmer the annato seeds with 2 tablespoons of the olive oil. Once the oil is a golden-reddish color, turn off the heat. This should only take a couple of minutes. Strain the oil into a small bowl, and discard the seeds. Set the oil aside.
-
Add the coconut milk and mango to a blender and purée until smooth, about 10 seconds. Pour this mixture into an approximately 9 x 13 x 2-inch baking dish and then stir in the cayenne pepper, and the 2 tablespoons of the annato seed oil you just made.
-
Add the chicken pieces, being sure each one is well coated with the marinade. Cover tightly with plastic wrap and refrigerate for at least 6 hours, and ideally overnight.
-
After the chicken has marinated, preheat the oven to 450 degrees F.
-
Evenly drizzle the remaining 2 tablespoons of olive oil -- (the portion that did not cook with the annato seeds) -- on a baking sheet. Remove the chicken pieces from the marinade and add them to the baking sheet, with a couple of inches between them. Do not rub the marinade off the chicken pieces, but do let any excess drip off into the baking pan. (Do not throw it out -- it will become a sauce later in the recipe.)
-
Season both sides of the chicken pieces generously with salt and pepper, leaving them skin side up.
-
Drizzle 1 tablespoon of the honey evenly over the chicken and place the baking sheet in the preheated 450 degree F oven. Once you see the chicken sizzling, after about 5 minutes, reduce the heat to 375 degrees F. I remove the chicken pieces at various times to avoid overcooking the smaller pieces -- the wings should be done after about 15 minutes, the legs and thighs after about 20 to 25 minutes, and the breasts after about 30 to 35 minutes. As you remove them from the oven, place them on a large plate or platter and cover with foil. (They should have a nice golden color when they're done, and if they don't, you put them under the broiler just to brown them, about 30 seconds.)
-
While the chicken is baking, add the remaining marinade to a small saucepan. Mix in the last teaspoon of honey and bring to a boil. Let it boil for about 30 seconds, then turn the heat to low and simmer gently for about 10 minutes. Season to taste with salt and pepper and serve it with the chicken. (Here's How to Season to Taste.)
Annato seeds are derived from the fruit of the achiote tree. Though it has a very mild, sweet and peppery flavor, it's typically used as a natural food coloring. They won’t change the flavor of this recipe— just the color — which I think is lovely and super appetizing. You can find annato seeds in most Mexican markets, and you can get them here. (And more about annato seeds here.)
This looks so delicious. I love recipes with coconut milk. Will check out the coconut-cilantro rice too.
Thanks Patricia! I’m on a coconut milk kick at the moment. Can’t get enough, and I’m loving it with spicy flavors. XO
This is quite different from my chicken aam waala, and I can’t wait to try it! You and I have some good flavor preferences in common! Maybe we’re twins separated at birth? (You would be the pretty twin…)
You are too funny, David! I think you have a great flavor palate, so thank you! 🙂 And you’re the handsome one, of course! xo
On my out to buy annato seeds and find some friends to share this gorgeous
recipe with. Thanks!
Linda, you are the absolute best! XOXO
I’m in love with the flavor profile you have created here, especially with the mango; fantastic job!!
Thanks so much! Hope you try it!
We eat so much chicken around here I’m surprised we don’t grow feathers! This will be a really nice change up to our usual! Yummmm!
That’s so funny! Hope the feathers never come! 😉
What a fabulous recipe. All mt favourite flavours in one dish!. Im not sure if I can get then annato seeds but Ill try!
Thanks so much, Ange! Just in case . . . . you can get the annato seeds here. 🙂
I love coconut and Mango together! Whether it’s sweet or spicy! I definitely need to try this and add this to my curry repertoire! It looks absolutely delicious 🙂
Thank you so much! Hope you try it one day. 🙂
This sounds so good, but I have a question on the annato oil. You talk about the remaining 2 tablespoons of oil, but where does the first 2 tablespoons go in the recipe? I re-read twice, am I missing something? I want to make this! 🙂
Hi Kevin, Sorry for the confusion — the 4 tablespoons of olive oil in the ingredient list are divided. The first 2 are cooked with the annato seeds, and the second 2 are drizzled on the baking sheet later for the oven. I tried to clarify a bit in the instructions. Thanks for reading and enjoy! Have a great weekend! 🙂
I have the same question and you didn’t seem to answer it… Where do you add the annato olive oil? I get that the plain oil goes on the baking sheet but it doesn’t say where to use the oil that the annato seeds cooked in. Thanks so much!
Hi Amy, you are so right, and I’m so sorry I missed that! I’ve just edited the recipe and you’ll see now in instruction no. 2, that the annato seed oil is added into the marinade. Thanks so much for pointing this out and I hope you try and enjoy the recipe. 🙂
I love the flavors in this recipe, can imagine how wonderful it tastes… saving this to give it a try soon!
Thanks, Judy! Hope you enjoy! 😀
I’m not a big fan of chicken but this sounds so good. Definitely going to try this!
Hope you give it a go, Marilee! You can also use fish — Mahi Mahi would be lovely!
This is almost like a Caribbean dinner, I have everything to hand so I will definitely be making this tomorrow. I love the use of the Latin spice annatto too, nice job!
Thanks so much, Charlene! I hope you love it as much as I do! 🙂
What a fabulous dish! Great recipe for me to change things up (since my chicken can sometimes get made the same ways, over & over)! I love mango, and think this is so lovely w/ the coconut milk!
So happy you like this, Patricia. Hope you try and love it. 🙂
This recipe looks great – do you think it could be made with boneless skinless breasts or thighs?
Hi Chelsea, yes, you can use boneless, skinless breast or thighs — in this case, don’t start with the oven at 450. Set it to 375 to begin with, and the cooking time will be much less, maybe half the time, if not less. (Marinate for the same amount of time.) Enjoy!
Any suggestions for a substitute for Annato to seeds, maybe another herb or spice?
Hi Lisa! The annato seeds are really just for color. (See the recipe notes.) You could switch it out for a little ground turmeric — maybe 1 teaspoon at most. Or you could just omit and not replace. It’ll be just as delicious. 🙂 Enjoy!
Hi Lisa, I am considering trying this recipe for this week’s Sunday lunch. Have you tried it as yet without the annato seeds? If yes, how was it? Because I don’t have annato seeds either.
We made this tonight! It was excellent! We seasoned the chicken beforehand with paprika and cumin, and then baked it in the sauce (we didn’t marinate it overnight). Served it topped with cilantro, slice of lime, and cauli-rice with chunks of mango/cilantro tossed in. It was excellent! Thanks for the easy recipe!
Thanks so much for sharing Jessica! So happy you enjoyed this recipe. It’s one of my favorites. Your cauliflower rice, mango, cilantro & lime to go with it, sound perfect. How delicious!
I am going to try a version of this on the grill.
I think that would be so delicious! Enjoy! XO
wow, I’ve used coconut for the chicken but never heard about adding mango sauce, I’m still wondering how the taste is. Hmm, sweet, sour or salt. Which taste is stronger?
Hi Natalie! I would say it’s sweet and salty, but maybe a touch sweeter. 🙂 Enjoy!