Mango Chicken over Rice

Photo: Alex Farnum; Food Styling: Randy Mon

This recipe, from Sunset reader Barbara Triplett of Neskowin, Oregon, is especially good in summer, when Western mangoes are in season.

Yield: Serves 4
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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 34%
  • Protein: 25g
  • Fat: 8.7g
  • Saturated fat: 0.6g
  • Carbohydrate: 15g
  • Fiber: 1.9g
  • Sodium: 1161mg
  • Cholesterol: 108mg


  • 1 tablespoon olive oil
  • 1 pound boned, skinned chicken thighs, halved
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon white pepper
  • 1 large ripe mango, cut into 1-in. chunks
  • 3 tablespoons lime juice
  • 3 tablespoons Thai or Vietnamese fish sauce
  • 4 green onions, sliced diagonally
  • Steamed rice
  • 2 tablespoons thinly sliced fresh basil leaves


  1. 1. Heat a wok or large frying pan over high heat. Add oil and swirl to coat pan. Cook chicken with spices until browned, about 5 minutes. Add mango, lime juice, fish sauce, and half the onions and cook, stirring often, until mango starts to soften and release juices, about 3 minutes.
  2. 2. Serve over rice with remaining onions and basil sprinkled on top.
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