Chicken in Coconut Mango Verde Sauce

Chicken in Coconut Mango Verde Sauce – on your table in less than 30 minutes with the most velvety, flavor infused sauce you will be dreaming about for days!

Chicken in Coconut Mango Verde Sauce - my family LOVES this 30 minute meal and I seriously dream about the incredible creamy sauce!

Chicken in Coconut Mango Verde Sauce in a pan with a serving spoon.

I was talking to my sister the other day (mother of 5 kids, my kidney donor, I share more about her awesomeness here) who loves to cook but said these last two weeks of school are just as busy or even busier than December so quick and easy meals are a must.  So I am so excited to share this 30 minute Chicken in Coconut Mango Verde Sauce that is super quick and easy without sacrificing any flavor!

Chicken in Coconut Mango Verde Sauce in a bowl of rice.

This celebration of flavor starts with a quick stir frying of thinly sliced chicken breasts.  I first used thinly sliced chicken in my all time favorite Panang Curry, and love this cooking method! (and btw, made my Panang Curry last week for my little brother and his fiance – SO GOOD!  you have to make it if you love Thai food!)  The chicken remains so tender and soaks up all the flavor of the sauce so there is no need to marinate the chicken beforehand.   I recommend slicing your chicken breasts when they are partially frozen – so much easier.  You could even prep your chicken and your veggies beforehand if you want then this meal really would take minutes to throw together!

Showing how to make Chicken in Coconut Mango Verde Sauce by adding the marinade to the chicken and vegetables.

After you stir fry your chicken for a few minutes, then you add in your bell peppers and stir fry for a minute more then comes the smothering in the most intoxicatingly delicious Coconut Mango Verde Sauce.  I am obsessed with mangos and have been wanting to make a coconut mango sauce for a while, but instead of taking the traditional route and combining it with red curry paste, I blended it with Salsa Verde Sauce instead – sheer dreamy, creamy addictiveness.  And if you are intimidated by cutting mangos – do’t be, just check out my How to Cut A Mango Post that teaches everything you could ever want to know about mangos!

So while this dish might appear Thai with the thinly sliced chicken and veggies and the coconut milk, it has more of a Mexican taste with the addition of the salsa verde, cumin, chili powder, smoked paprika and jalapeno to the mega creamy, sweet, tangy, spicy as you want, can’t-stop-eating-sauce that I am giddy for you to try.  And love.  And make.  Often.

A close up of Chicken in Coconut Mango Verde Sauce with herbs on top.

30 Minute Chicken in Coconut Mango Verde Sauce.   Quite possibly the dreamiest meal to come out of your kitchen in 30 minutes!

A bowl of Chicken in Coconut Mango Verde Sauce in a rice bowl.


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Chicken in Coconut Mango Verde Sauce - my family LOVES this 30 minute meal and I seriously dream about the incredible creamy sauce!

Chicken in Coconut Mango Verde Sauce

Servings: 6 servings
Total Time: 30 mins
Prep Time: 20 mins
Cook Time: 10 mins

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  • 1 tablespoon olive oil
  • 1 1/2 pounds chicken breasts cut into 1/8” slices against the grain*
  • 1 red bell pepper sliced then chopped into 2” pieces
  • 1 green bell pepper sliced then chopped into 2” pieces

Coconut Mango Verde Sauce


  • chopped cilantro


  • Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
  • Heat oil over medium high heat in large nonstick skillet until very hot. Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
  • Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through. Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier. Garnish with optional fresh cilantro. Serve with rice.


*Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep.
**I would start with 3 tablespoons brown sugar and add more to taste at the end -the amount will depend on how sweet your mangoes are, how sweet you want the sauce and how spicy you want it (more brown sugar to balance more sriracha). I use all 5 tablespoons because I make the sauce quite spicy.

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  1. Star says

    Made this dish this evening! Heaven, absolutely delicious. My husband asked if I’d make it next week as well.

    • Jen says

      yessss! I’m so happy it was a winner with you both! Thank you so much Star!

  2. Josephine says

    I was skeptical about this at first – I wasn’t sure how the combination of mango and coconut milk and salsa verde would taste blended together but OH BOY was it delicious. The bell peppers are really delightful with the sauce. I never comment on recipe blogs, but I just had to mention how much my husband and I liked this one! (Plus, it was a great excuse to use my hand blender for the first time).

    • Jen says

      Wahoo! I’m thrilled – and relieved – this recipe did not disappoint! I love matching unexpected ingredients together for some magic ) Thanks for taking the time to comment Josephine!

  3. Ginni says

    I added a can of salad cut Heart of Palm and also a can of white beans to up veggie and protein. Also upped the chili powder and smoked paprika and served it over brown rice mixed with sauteed julienned kale with a couple cloves of minced garlic incl.

  4. Melinda | Sprinkle and a Dash says

    Hey Jen,
    Finally made this tonight and it was a hit! Not surprised, you have great recipes. The recipe doubled wonderfully for my family of over 18 workout junkies that rarely leave me leftovers. ; D

    • Jen says

      Thanks so much Melinda for taking the time to comment, I’m so pleased it was a hit! And thank you so much for your kind words! xo

  5. Lynn says

    Made this tonight because I got brave and bought a ripe mango on sale. I was excited to try the seemingly odd combination. It turned out great and I’ll make it again. I don’t eat red peppers, so I substituted sliced onion (which I charred a bit before the chicken). I think it was a great counterpoint to the sauce. Thanks for a great recipe!

    • Jen says

      You are so welcome Lynn! I’m so pleased you got brave and ending up loving this unique combination – and your charred onions sound fabulous!

  6. sharon g. says

    Made this today as written but for using all red and no green bell pepper. Would have used another jalapeno if I had it; added sriracha and still wanted more heat without the acid, so broke out the cayenne and it did the trick. Next time I might add a poblano with the chicken and bell pepper, perhaps roasting them first. I did put some fresh, warmed pineapple on the plate, but that added too much acidity, so maybe broccoli or zucchini next time. Thanks for sharing this.

    • Jen says

      You’re so welcome, I think poblano would be fabulous next time!

  7. LL says

    This was perhaps even better the next day! I was out of chili powder, unfortunately and I’m wondering how much better/different it is if I had had it.

    • Jen says

      I’m so happy you loved it and yay for fabulous leftovers! The chili powder will add another dimension of flavor but I’m glad it was great without it!

  8. Jane Barbieri says

    We don’t have Salsa verde in a jar here in Australia, any suggestions on what else I could use?

  9. Julie says

    Hi, this looks and sounds so yummy! Any chance this could me cooked in a crock pot and if so, how?

    • Jen says

      Absolutely! It just may not be as creamy because liquid doesn’t evaporate very much in a slow cooker. To make, just add all the ingredients to the crockpot including whole chicken breasts and cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred. Shred chicken and return it back to the slow cooker on low for 20 minutes to absorb some of the liquid/juices.

  10. LynnInTheDesert says

    Greetings from Bahrain, Jen!

    Yes, we are hunkering down halfway around the world , too, and a great time to try out new recipes! I’ve made several of your recipes in the past and they have turned out great, but this one? Oh my! Girl, you are a genius! How did you come up with that combo of flavors! Magic! I had this saved in my bookmarks for ages and finally tried it. My hubby and I love Thai and Mexican food and anything that is fire breathing hot. This is fusion flavors at their best. I used 1 jumbo jalapeno and 2 small kochi chilis (similar in heat to ghost peppers but with a better flavor), and homemade chili sauce that we love. The whole thing was fantastic. Hubby raved after each spoonful. We are feeding our next door neighbor during COVID and he said it was highlight of his self isolation! (Which my hub was miffed about as he is a fantastic cook and his meals have been delicious during these 2 weeks of home time!)

    Thanks for this this wonderful recipe!
    An expat from Minnesota!

    • Jen says

      Thank you so much for your awesome comment Lynn! It sounds like we are foodie kindred spirits! I am thrilled you all loved this mango verde recipe so much including your neighbor and it sounds delicious with your homemade chili sauce! I chuckled reading your husbands was miffed that it outdid his cooking 😉 and btw it is so nice of you to feed your neighbor! Thanks so much for brightening my day! Please stay safe and healthy!

  11. PTaylor says

    I made this for dinner tonight and my husband really Iiked it. It made a lot of sauce and I only used half. My questions are – can you freeze the sauce and can you use this sauce with shrimp instead of chicken? Thanks for a great and easy recipe!

    • Jen says

      Yes and yes! It will freeze well except for the bell peppers which you might want to pick out. It would be fabulous with shrimp!

  12. Jennifer says

    This was absolutely amazing. It felt like a Mexican/Asian fusion to me and boy was it good. I could eat the sauce with a spoon. I’ll bet the leftovers will be amazing.

    • Jen says

      I’m so happy to hear how much you loved it Jennifer, thank you!!!

  13. Sheila says

    Made your recipe last night, it was as you said delicious, the grocery did not have fresh mango, so I substituted frozen mango chunks, I also added unsweetened coconut chips for added texture, served over jasmine rice with roasted cauliflower with tahini sauce, I will definitely make this again and real soon,thanks for the recipe. ‍

    • Jen says

      Thanks so much for your awesome review Sheila, I’m so pleased it will be on repeat!

  14. Heather says

    I have a ton of canned mango chunks in my pantry – my toddler loved them for a month now won’t touch them – would I be able to use those in this recipe instead of fresh? I thought it might be ok since they are getting blended anyway. If so how many cans do you think I could get rid of by doing this? Looks amazing can’t wait to try it!!!

    • Jen says

      Yes that would definitely work! You need 1 cup chopped mango so I would measure that out from the cans – but there is a little wiggle room. Enjoy!

  15. Tanya says

    Can this be made in a cast iron pan?

  16. Heather says

    This was so SO good. I had asked about using canned mango the last time I came on here and it worked like a charm and was very easy. I just used the whole can minus the juice as it was barely over a cup. The leftovers are even better today. Now that the flavors have had time to meld it almost is reminiscent of kung pao chicken just a little sweeter. I think next time I will add some celery or some onions just to give a little extra texture. Big win in our house, thanks for this recipe!!

    • Jen says

      You are so welcome Heather, I love hearing it was a huge hit and that the canned mango worked out so well! That is such an easy shortcut!

  17. Candice says

    I made this recipe tonight but it turned out runnier than usual.. do you have any suggestions to fix that? Besides that it tastes amazing as usual!

    • Jen says

      Hi Candice, to fix a runny sauce I would make a slurry by mixing 2 teaspoons cornstarch with 1 1/2 tablespoons water, stirring into the sauce and simmering until thickened, repeating as needed. Hope this helps!

  18. Amber says

    Would you recommend plain white rice with this dish or your coconut rice? I can’t decide!

    • Jen says

      They would both be delicious! The coconut rice is on the sweet side, so you may need some more heat or acidity to balance it out.

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