I can’t get enough of this Mango Chicken Stir Fry Recipe — it’s one of those dishes that feels both refreshing and satisfying at the same time. The sweet juiciness of ripe mango perfectly balances the savory, garlicky chicken and crisp veggies, making it a standout meal whether you’re craving something light or packing in flavors after a long day.

This recipe works wonders when you want a quick weekday dinner that doesn’t skimp on taste or nutrition. Trust me, once you try it, you’ll want to make it your go-to stir fry, especially when mangoes are in season and bursting with flavor.

Ingredients You’ll Need

Each ingredient in this Mango Chicken Stir Fry Recipe plays a vital role in balancing flavors and textures. Plus, the sauce ingredients combine to give a lovely creamy, tangy, and slightly spicy kick that ties everything together beautifully.

Coconut oil or olive oil: I prefer coconut oil here because it adds a subtle tropical note, but olive oil works great too for a more neutral flavor.
Boneless skinless chicken breast: Dice into bite-sized pieces for quick cooking and easy eating.
Garlic: Both whole and minced garlic are key to layering that savory depth.
Red onion: Adds a mild sweetness and crunch to the stir fry.
Snap or snow peas: Choose snap peas if you want a bit more crunch; broccoli is a great substitute if you’d like more green.
Red bell pepper: For vibrant color and fresh sweetness.
Ripe mango: This is the star ingredient — the riper, the better since it lends natural sweetness and juiciness.
Cashews and cilantro (optional): I love these as toppings for added texture and brightness.
Gluten free soy sauce or coconut aminos: Coconut aminos is my go-to for a gluten-free and slightly sweeter alternative.
Cashew butter or peanut butter: This adds creaminess to the sauce—cashew butter gives a milder taste, peanut butter adds more punch.
Fresh ginger: Grated ginger brings that subtle spicy warmth.
Honey: Just a touch to balance the spice and saltiness.
Warm water: Used to thin the sauce to the perfect consistency.
Red pepper flakes: Adjust these to balance the sweet mango with a little heat.
Tapioca flour, arrowroot, or cornstarch: This thickens the sauce beautifully without overpowering it.

Variations

I like to mix things up with this Mango Chicken Stir Fry Recipe depending on what’s in my fridge or my mood. Feel free to make it your own and experiment with ingredients or spice levels to suit your tastes.

Vegetarian variation: Swap chicken for firm tofu or tempeh, and you’ll still get plenty of protein and texture. I’ve done this often, especially when I wanted a lighter dinner.
Extra veggies: Add shredded carrots, water chestnuts, or baby corn for added crunch. Personally, I toss in whatever veggies I have—stir fries are wonderfully flexible!
Milder version: Cut down the red pepper flakes or omit them entirely if you prefer less heat. Sometimes we crave sweetness over spice, and that’s totally fine.
Spicy bold: If you love spice like I do, add an extra dash of chili flakes or even a splash of sriracha to the sauce.

How to Make Mango Chicken Stir Fry Recipe

Step 1: Prep Your Ingredients Ahead of Time

This recipe moves quickly once cooking starts, so get all your chopping done first—dice the chicken, slice the veggies, and peel and chop the mango. Press and grate your ginger and mince garlic too. Trust me, having everything ready makes the stir fry a stress-free and fun process.

Step 2: Cook the Chicken Until Golden

Heat half the coconut oil in a large pan or wok over medium-high heat. Toss in the diced chicken and the whole garlic clove, stirring often. You want that chicken nicely browned but still juicy inside—about 4-5 minutes should do. Once cooked, remove the chicken and garlic and set aside.

Step 3: Stir Fry the Vegetables

Add the remaining oil and throw in the diced red onion, snap peas, and red bell pepper. Stir fry for about 3-4 minutes until veggies are tender-crisp—the kind of texture you’ll appreciate with every bite. This is where that crunch and color come alive.

Step 4: Prepare the Sauce

While the veggies cook, whisk together the gluten free soy sauce, cashew butter, minced garlic, grated ginger, honey, warm water, red pepper flakes, and tapioca flour in a small bowl. This sauce is a game changer because it’s creamy with layers of sweet, salty, spicy, and tangy notes.

Step 5: Combine and Finish Cooking

Return the browned chicken to the pan and pour in the sauce mixture. Toss everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken and veggies perfectly. Taste and adjust seasoning if needed—sometimes a pinch more honey or soy sauce balances it just right.

Step 6: Add Fresh Mango and Final Toss

Turn off the heat and gently fold in the diced mango. This preserves the fruit’s fresh sweetness and keeps its texture tender but intact. That final step of adding mango at the end gives the stir fry its unforgettable tropical pop.

How to Serve Mango Chicken Stir Fry Recipe

The image shows several white bowls arranged on a white marbled surface with ingredients for a dish. In the center, there is a white oval plate filled with raw, small, pale pink pieces of fish with a shiny texture. Above it, there is a bowl of bright yellow mango chunks, cut into cubes with visible edges. To the right of the fish, there is a bowl of fresh green cilantro leaves, and below it a bowl of raw cashew nuts, creamy white and curved. Next to the cashews is a bowl of finely chopped red onion, small purple and white pieces. At the top right corner, there is a bowl with a beige creamy paste beside two cloves of raw garlic. At the bottom center, there is a bowl of coarse white salt, and next to it, a bowl of red chili flakes. On the left side, there are bowls with thin bright red bell pepper strips and pale yellow liquid, likely oil or vinegar. All bowls and plates are white, creating a fresh look on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to sprinkle chopped cashews on top for crunch and fresh cilantro leaves to brighten every bite. Sometimes I add a wedge of lime on the side for a zingy squeeze of freshness. These simple touches elevate the dish and make it feel special every time.

Side Dishes

This stir fry pairs beautifully with steamed jasmine rice or even cauliflower rice for a lighter option. If you’re feeling adventurous, try it alongside coconut rice to double down on those tropical vibes—one of my favorite combos for a cozy dinner.

Creative Ways to Present

For gatherings, I’ve served this Mango Chicken Stir Fry Recipe in hollowed-out pineapple halves, and people always loved the tropical presentation. You can also plate it over a bed of greens for a stir-fry salad twist that’s colorful and refreshing.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge where they keep well for about 3 days. I recommend separating the mango from the hot stir fry if you have leftovers so it doesn’t turn mushy or overly sweet overnight.

Freezing

Freezing this stir fry isn’t my favorite because the texture of mango changes when thawed—it gets a bit mushy. However, you can freeze the cooked chicken and veggies without mango, then add fresh mango after reheating for best results.

Reheating

When reheating, I use a skillet on medium heat to warm up the leftovers gently so the chicken stays tender and the veggies don’t turn soggy. Add fresh mango after reheating to keep that fresh sweetness alive.

FAQs

Can I use frozen mango for this recipe?

While fresh mango is best for the texture and flavor, you can use frozen mango if you thaw it completely and drain excess liquid. Keep in mind frozen mango tends to be softer and may change the texture slightly.
What can I substitute for cashew butter in the sauce?

Peanut butter makes an excellent substitute and adds a delightful nutty flavor. If you want a nut-free option, try sunflower seed butter or omit the nut butter altogether and slightly increase the soy sauce and honey to compensate.
Is this Mango Chicken Stir Fry Recipe suitable for meal prep?

Definitely! It reheats well, but for best texture, store the mango separately and add it fresh when eating. This keeps the stir fry tasting crisp and bright throughout the week.
Can I use other fruit instead of mango?

Absolutely! Pineapple or peaches are great alternatives if mango isn’t available. They provide similar sweetness and juiciness that complements the savory chicken and sauce.

Final Thoughts

Honestly, this Mango Chicken Stir Fry Recipe is one of those meals that never fails to impress at my dinner table and keeps me coming back for more. It’s quick enough for busy nights, packed with vibrant flavors, and feels just a little special thanks to the fresh mango. Give it a try—you’ll enjoy how simple ingredients transform into something truly delicious, and I promise it’ll brighten up your weeknight dinner routine!