I first discovered Mango Salsa Chicken while vacationing on the Yucatan Peninsula with my family. We had spent the day exploring the ruins of Tulum and, as the sun dipped low, found ourselves at a quaint seaside restaurant. The breeze was warm, the waves gently lapping at the shore, and the scent of grilled chicken filled the air. It was here that I first tasted the vibrant combination of juicy mangoes with tender chicken, a dish that felt like summer on a plate.
What struck me most was how the sweetness of the ripe mangoes perfectly balanced the heat of the grilled chicken, seasoned with spices that had just the right amount of kick. The salsa was fresh, vibrant, and alive with the flavors of the tropics. I couldn’t stop thinking about it long after our trip ended.
When I got back home, I was determined to recreate that unforgettable meal. After a few trial runs, I perfected my version of Mango Salsa Chicken, tweaking the spices and adding my own flair with a little cumin and chili seasoning. What I love most about this recipe is its simplicity — it’s the kind of dish that feels special but comes together in under 30 minutes. Perfect for busy weeknights when you want something fresh and flavorful, yet still comforting.
Whenever I make it now, it brings me back to that sunny afternoon in Mexico, reminding me of the joy of discovery that travel brings — especially when it comes to food. My family loves this recipe, and it’s become a go-to whenever we crave something light yet satisfying. The juicy chicken paired with the sweet, tangy mango salsa makes every bite a delight. It’s like a mini vacation on your plate!
If you’re looking for a way to elevate your usual chicken dinner, this recipe is a must-try. The combination of spices and the refreshing salsa will have your taste buds dancing, and it’s a guaranteed crowd-pleaser. Whether you’re cooking for a family meal or a small gathering, Mango Salsa Chicken is always a hit. Trust me, once you try it, you’ll be hooked on the bold, tropical flavors.
Making Mango Salsa Chicken
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Ingredients
- 4 large boneless, skinless chicken breasts (pounded to ¾ inch thickness or thinner)
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- 1 teaspoon ground cumin
- 1 teaspoon chili seasoning
- 1 teaspoon garlic granules
- ½ teaspoon Italian seasoning blend (or a mix of dried basil, thyme, and oregano)
- 2 ripe mangoes (peeled, pitted, and diced)
- ½ red or white onion (finely chopped)
- 1 red bell pepper (chopped)
- 1 bunch fresh cilantro (chopped)
- ¼ teaspoon salt
- Juice of 1 lime
Directions
- In a medium bowl, combine the diced mango, chopped onion, red bell pepper, cilantro, salt, and lime juice. Mix everything together and set the salsa aside to allow the flavors to meld.
- Drizzle olive oil over the chicken breasts, then sprinkle with salt and pepper.
- In a small bowl, mix the cumin, chili seasoning, garlic granules, and Italian seasoning. Rub this spice mixture evenly over both sides of the chicken.
- For grilling: Heat a grill to medium-high and cook the chicken for 6-8 minutes per side, until fully cooked through.
- For baking: Preheat the oven to 375°F (190°C). Place the seasoned chicken breasts in a baking dish and bake for about 20 minutes or until the internal temperature reaches 165°F (75°C).
- Once cooked, serve each chicken breast with a generous spoonful of the fresh mango salsa on top.
Storing Suggestion
Store any leftover chicken and salsa separately in airtight containers. The chicken will keep for up to 3 days in the fridge, while the salsa is best consumed within 1-2 days. Reheat the chicken before serving, but the salsa should be served cold or at room temperature.
Cooking Tips
For a smoky flavor, try grilling the mango slices for a few minutes before chopping them for the salsa. If you prefer spicier salsa, you can add a chopped jalapeño or serrano pepper to the mix.
Serving Suggestions
This dish pairs well with a side of rice or quinoa to soak up the extra salsa. You can also serve it with tortilla chips for a fun, casual meal.
Ingredient Substitutions
If mangoes are out of season, pineapple or peaches make great alternatives for the salsa. Additionally, you can swap red onion for white or even green onions depending on what you have on hand.
Seasonal Variations
In the summer, add grilled corn or avocado to the salsa for extra flavor and texture. During cooler months, try substituting the mango with roasted butternut squash for a heartier dish.
Allergen Information
This recipe is naturally gluten-free and dairy-free. For those with a cilantro allergy, substitute it with fresh parsley or omit it entirely.
FAQ:
How long does mango salsa last?
Mango salsa is best when eaten fresh but can be stored in the fridge for up to 2 days in an airtight container.
Can I use frozen mangoes for the salsa?
Yes, you can use frozen mangoes if fresh ones aren’t available. Just be sure to thaw them completely and drain any excess liquid before mixing with the other ingredients.
What’s the best way to cook the chicken?
The chicken can be grilled or baked. Grilling gives a nice char, while baking is a more hands-off method. Both work well for this recipe.
Can I make the salsa spicier?
Yes, you can add jalapeños, serrano peppers, or even a dash of hot sauce to the salsa if you like a bit of heat.
Is this dish freezer-friendly?
The cooked chicken can be frozen for up to 3 months, but the salsa should be made fresh for the best texture and flavor.
What can I serve with Mango Salsa Chicken?
This dish pairs wonderfully with a simple green salad, rice, or tortilla chips. You can also add a side of grilled vegetables for a balanced meal.
Mango Salsa Chicken
Ingredients
- 4 large boneless skinless chicken breasts (pounded to ¾ inch thickness or thinner)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon chili seasoning
- 1 teaspoon garlic granules
- ½ teaspoon Italian seasoning blend or a mix of dried basil, thyme, and oregano
- 2 ripe mangoes
- ½ red or white onion finely chopped
- 1 red bell pepper chopped
- 1 bunch fresh cilantro chopped
- ¼ teaspoon salt
- Juice of 1 lime
Instructions
- Combine all mango salsa ingredients in a medium bowl and mix well. Set aside.
- Rub chicken breasts with olive oil and season with salt and pepper. Mix cumin, chili seasoning, garlic granules, and Italian seasoning together and coat the chicken evenly with this spice mix.
- GRILL the chicken over medium-high heat or BAKE at 375°F for about 20 minutes, or until the chicken is thoroughly cooked. Serve the chicken hot with the prepared mango salsa on top.
