Looking for a quick and healthy recipe that’s sure to impress? Look no further than this Mango Chicken Recipe! Not only is it Whole30 and Paleo-friendly, but it’s also ready in just 30 minutes.

All I’ve been craving lately is this crispy-crunchy chicken I’ve made a billion times before.
Like I just can’t stop obsessive-person thinking about the CRUNCH. The CRUNCH that is so crunch-tactic that you can HEAR it as your teeth nibble town into tender chicken and your taste buds get PUNCHED in their tiny little faces with a burst of juicy-fresh mango sweetness and little pops of spicy habanero pepper.
As I discovered making Mango Curry Homemade BBQ Sauce, slow cooker mango chicken and sweet potato bowls, AND the grilled mango chicken and cauliflower rice wrap, chicken + mango = LOVE.
Perfect for a casual night in with friends or a family dinner, Mango Chicken is a dish that’s sure to satisfy everyone’s tastebuds. No takeout menus required.

Why You’ll Love Mango Chicken
- This recipe is approved for you brave souls who need some whole30 dinners.
- Eating paleo? This Mango Chicken recipe is approved for you too.
- Mango Chicken is ready to eat in 30 minutes, making it the perfect meal to make on busy weeknights.
- Leftovers are easy to store and quick to reheat (if you have any left, that is), so you can use Mango Chicken as a meal-prepping recipe.
The Best Sides for Mango Chicken
One of the best sides to make with Mango Chicken is cauliflower rice. Not only is cauliflower rice quick and easy to make (follow my easy guide on how to cook cauliflower rice), but it’s also a great option if you want to feel like you’re eating takeout.
Roasted or grilled vegetables are another tasty side dish to serve with Mango Chicken. You can use leftover sauce to drizzle over your vegetables or season with lime, ginger, and cilantro for an extra boost of flavor.

Ingredients
For The Sauce:
- 2 1/2 tsp Coconut oil divided
- 1 1/2 tsp Fresh ginger minced
- 1 tsp Garlic minced
- 1/2 tsp Habanero pepper minced
- 3/4 Cup Orange Mango or Mango, Juice (100% pure juice)
- 1/2 Tbsp Coconut aminos
- 1 tsp Tapioca flour
For The Chicken:
- 3 Tbsp Tapioca flour
- 8 oz Chicken breast patted dry and cut into one-inch cubes
- Salt + Pepper
- 2 Tbsp Coconut oil
For Garnish:
- 1/2 a Large mango cut into cubes
- Roughly chopped cilantro
- Diced Green Onion
- Toasted sesame seeds
How to Make Mango Chicken
Melt
In a medium pot over medium heat, melt 1 1/2 tsp of the coconut oil for the sauce. Add in the ginger, garlic, and habanero pepper and cook until fragrant. Add in the remaining coconut oil, juice, and coconut aminos. Raise the temperature to high heat and bring it to a boil.
Whisk
Place the tapioca flour in a small bowl. Add 2 tsp of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
Reduce Heat
After the sauce has boiled, reduce the heat to medium-low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
Place the tapioca flour into a large Ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour.
Fry
Heat 1 Tbsp of the coconut oil in a medium pan over medium-high heat. Place half of the chicken into the pan — just be careful not to overcrowd it! Cook until golden brown, about 2-3 minutes. Flip and repeat.
Toss
Transfer the chicken to a paper towel-lined plate and blot off excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit. Finally, toss the chicken and mango cubes into the sauce until evenly coated.

The Best substitutions for coconut oil
For those of you on Weight Watchers, cooking with coconut oil costs a lot of points. 1 tablespoon is 4 points, whereas cooking with olive or avocado oil is only 1 point.
To still get the same coconut flavor, though, there are a few different options to consider. You can add coconut flakes as a garnish to your dish and mix the flakes into your bowl.
Or, you can add coconut extract. Use 1 teaspoon with 2 teaspoons of your cooking oil in the rice, chicken, and sauce. The best part? Extract costs zero Weight Watchers points.
How to Store leftover mango Chicken
Got leftovers? No problem. Place the meat in an airtight container with a lid to keep your leftover mago chicken fresh and tasty. If you’re going to eat the chicken in the next few days (3 max), you can keep your leftovers in the refrigerator.
You can also freeze your leftover mango chicken for up to 3 months.
To reheat, just microwave the dish for 2 – 3 minutes or until the chicken has re-heated all the way through.


Ingredients
For the sauce:
- 2 1/2 tsps Coconut oil divided
- 1 1/2 tsp Fresh ginger minced
- 1 tsp Garlic minced
- 1/2 tsp Habanero pepper minced
- 3/4 Cup Orange Mango or Mango, Juice (100% pure juice)
- 1/2 Tbsp Coconut aminos
- 1 tsp Tapioca flour
For the chicken:
- 3 Tbsp Tapioca flour
- 8 oz Chicken breast patted dry and cut into one-inch cubes
- Salt + Pepper
- 2 Tbsp Coconut oil
For the cauliflower rice:
- 3 Cups Cauliflower cut into bite-sized pieces
- 2 tsp Coconut oil
- 2 Tbsp Unsweetened coconut flakes
For garnish:
- 1/2 a Large mango cut into cubes
- Roughly chopped cilantro
- Diced Green Onion
- Toasted sesame seeds
Instructions
- In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce. Add in the ginger,garlic and habanero pepper and cook until fragrant, about 1 minute.
- Add in the remaining coconut oil, juice and coconut aminos. Raise the temperature to high heat and bring to a boil. Additionally, place the tapioca flour in a small bowl.
- Once the liquid comes to a boil, add 2 tsps of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
- After the sauce as boiled, reduce the heat to medium low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
- Place the tapioca flour into a large ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour.
- In a medium pan, heat 1 Tbsp of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit.
- While the chicken cooks, place the cauliflower into a large food processor and process until broken down and “rice-like”
- heat the 2 tsps of coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. *
- Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
- Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds.
- DEVOUR
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.

Suzanna Santostefano says
Doubled the recipe and our family of 5 devoured the whole thing in one night, so good.
Question:
What do you think about baking it instead of sautee? I’m super lazy and would love to just throw it in the oven and be done! Have you tried it?
Taylor Kiser says
HMM! I have NOT tried it and I really don’t think it would get as crispy! BUT, if you do try it, please let me know!
Lyndsey says
I have a question. In the ingredient list for the sauce, it’ says 2 1/2 tsp coconut oil (divided) then in the recipe steps it says to put in 1 1/2 tsp of coconut oil, but I couldn’t see where we added the rest of the coconut oil for the sauce. I’m usually a pretty good cook, but this recipe frustrated me because the sauce reduced down way too much and turned into a crumbly mess when I mixed it with the chicken. I will try it again and hopefully have better luck. The cauliflower rice was really good. I added some pineapple tidbits to the cauliflower rice along with onion and garlic powders and some coconut aminos, and it was DELICIOUS!!
Taylor Kiser says
That’s really strange that happened to you as I have had MANY readers make this with no sauce issues! I am so sorry that it didn’t work for you! It sounds like you maybe just cooked the sauce too long- try not cooking it so long next time! đŸ™‚ I did also update the recipe for the oil – so sorry about that! Hope it works out for you!
Chris says
This was amazing!! Thank you for the recipe.
Taylor Kiser says
I am SO glad to hear this!! You’re so welcome!
Caitlyn says
This was yummy! Thanks ?. I will be using this cauliflower rice in other recipes from now on.
Taylor Kiser says
Yay!! So glad you liked – we just had it for dinner too!
Ashley says
I am on day 10 of my first whole30 and OMG this recipe was delicious!!! The sauce tastes like such a cheat and had just the right amount of kick! Also, the coconut cauliflower rice?!?! Yum!!! The only part I struggled with was the chicken.
The flavor was there for sure but the tapioca flour stuck to the pan instead of the chicken which just left the chicken bites naked. Any tips to get it to stick? I’ve never cooked with tapioca flour or coconut oil before. We still gobbled it all down because it was delightful but I would love to try it again to get that crunch!
Thanks for such a great recipe!
Taylor Kiser says
Hi Ashley! I am so glad you liked it for the most part!
It sounds like you might either need a new pan OR more oil – I have really great pans so that helps the chicken not stick without a TON of oil!
Does that help? If the pan is kinda old and not super great in the non stick department, the chicken will definitely stick without enough oil!
Ashley says
Thank you! I didn’t even think about the pan to be honest! It is pretty ancient. I appreciate the tip. I brought leftovers to work today and everyone loved it!
Taylor Kiser says
Yay! I am so glad! if it’s ancient, that sounds like the culprit!!
Zach says
Do you really toss the cooked chicken with the leftover sauce that you marinated the UN cooked chicken in prior? Or are am I unclear, and there are two separate sauces?
Seems like a cross contamination issue. Sounds delicious regardless and I will try this.
Taylor Kiser says
Hi Zach! I am not sure what you’re referring to as there is no marinating of the chicken? You toss it in tapioca starch,and cook it and then add it to the sauce. Hope that helps!
Zachary Nuccio says
Thanks that answers it. I was getting mixed up between #3 and #5. But I now realize they are two separate tapioca mixtures.
Taylor Kiser says
Glad it is cleared up!
Christiana says
LOVE LOVE LOVE this recipe. I’ve made it three times now and every time it gets better. And friends and family RAVE over it.
Now that that’s out of the way, my only critique is the claim of 30 minutes total to make it. Nope. And I would call myself an expert amateur cook lol! Thirty minutes to prep, 20 minutes to cook. And that was my third time making it.
That being said, it was worth the time!!! So give this one a try.
Taylor says
Thanks for the input Christiana đŸ™‚
Lexa says
Love this recipe! I am on day 12 of whole30 and so happy to have found this. First time I made it, I actually made the whole thing twice because I didn’t realize how good it would be! So obviously this time I doubled it from the start. The only problem I ran into was getting the sauce to thicken this time around. Do you think the cooking time (for the simmer) doubles for it to thicken properly? Overall it tasted really good, just not as good as last time. Any pointers would be appreciated!
Lexa says
Never mind! I just realized my math was wrong on the mango juice. Haha problem solved! Thanks for the good recipe!
Taylor Kiser says
Glad to hear you got it figured out and love it! Thanks for sharing!!!
Kristin says
I am obsessing over your kitchen ware! Do you know where you got your pans and processor?
Taylor Kiser says
I don’t remember – I got them ages ago! Sorry!! Probably Amazon since I get everything there lol
Shanna says
I’m having a small group over for dinner and would like to make this. Any tips / changes for making a large batch for say 8 people? Have you ever made the sauce in advance and warmed it while the chicken is cooking? Just trying to save time after work.
Taylor Kiser says
I have only ever made this recipe as written, so I can’t tell you for sure – I’m sorry! Personally, this isn’t the kind of recipe I would serve for a group as I do think it would be best to cook it all at once when ready to serve. Sorry! But, let me know what you try!