Mary Berry Mango Chicken Recipe

Mary Berry's mango chicken is a fragrant, slightly sweet dish with tender chicken in a mango and ginger sauce — a quick, vibrant weeknight dinner.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 Portions

Course: Main Course

Cuisine: British

Calories: 390

Mango Chicken:
600 g boneless skinless chicken thighs in 3cm pieces
2 tbsp sunflower oil
1 large onion finely chopped
3 garlic cloves crushed
3 cm fresh ginger finely grated
1 red chilli deseeded and finely sliced
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
2 tbsp tomato purée
1 large ripe mango about 300g prepared, peeled and roughly chopped
200 ml chicken stock
100 ml coconut cream
Juice of 1 lime
1 tsp caster sugar
Salt and pepper
To Serve:
Basmati rice or flatbreads fresh coriander, lime wedges, spring onions, natural yoghurt

Season chicken. Brown in batches in hot oil — 3–4 minutes per batch until golden. Remove.
Cook onion over medium heat 6–7 minutes. Add garlic, ginger, and chilli — 2 minutes. Add spices — stir 1 minute. Add tomato purée — 1 minute.
Add mango — stir and cook 2 minutes. Add stock, coconut cream, lime juice, and sugar. Bring to a gentle simmer.
Return chicken. Cover partially. Cook over low heat 15–18 minutes until cooked through and sauce is rich.
Taste — adjust lime, sugar, and salt as needed. Scatter coriander. Serve over rice with lime wedges and yoghurt.

Use a genuinely ripe mango — an underripe mango gives none of the tropical sweetness that makes this dish.

Toast spices in the residual oil for 1 minute — develops the aromatics dramatically.

Brown the chicken properly before building the sauce — adds essential depth.

Adjust the balance at the end — mango sweetness varies between fruits.

Use coconut cream not coconut milk — gives better body to the sauce.

Freezes well for up to 2 months.