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If you’re looking for a dish that delivers tropical freshness, comforting savoriness, and just the right amount of spice, Paleo Mango Sauce Chicken is about to become your next kitchen favorite. Known in Indonesia as Ayam Saus Mangga, this recipe transforms everyday chicken into a vibrant masterpiece. The crisp golden exterior of the chicken contrasts beautifully with the silky mango sauce, which balances sweet, tangy, and spicy notes in perfect harmony.
My love affair with this dish began during a trip to Bali, where I was drawn to the smell of sizzling chicken from a small café tucked away from the main tourist streets. They served their mango sauce made from fruit freshly picked from a tree outside, and every bite tasted like sunshine. Back home, I knew I had to recreate it—but with a paleo twist, swapping out refined sugar, soy sauce, and processed oils for wholesome, nutrient-dense alternatives.
This is not just a weeknight dinner—it’s a restaurant-quality dish you can make at home. It works equally well for a quick family meal or an impressive main course for guests. The best part? It’s both indulgent and completely aligned with paleo eating principles.
Why Make This Paleo Mango Sauce Chicken?
This dish ticks every box for flavor, nutrition, and convenience:
Incredible Flavor Profile – Juicy chicken, crisp on the outside, paired with a mango sauce that’s sweet, tangy, and gently spicy.
Paleo-Friendly and Clean – Every ingredient is whole-food based with no gluten, dairy, refined sugar, or processed oils.
Nutrient-Packed – Mango delivers vitamin C, vitamin A, and antioxidants; chicken provides lean, high-quality protein.
Quick and Accessible – From prep to plate in under 40 minutes, with easy-to-find ingredients.
Versatile – Perfect over cauliflower rice for a light dinner or paired with grilled vegetables for a more filling meal.
If you enjoy this balance of bold flavors and healthy ingredients, you’ll love the Practical Paleo Cookbook. It’s filled with inspiring recipes just like this one—creative, nourishing, and easy to make.
Ingredients List
For the Chicken
1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons tapioca starch (or arrowroot powder for a paleo-friendly coating)
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons coconut oil, for frying
For the Mango Sauce
2 large ripe mangoes, peeled and diced (about 2 cups)
1 small red chili, deseeded for less heat (or ½ teaspoon chili flakes)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons coconut aminos (paleo soy sauce alternative)
1 tablespoon apple cider vinegar
1 tablespoon raw honey (optional, for extra sweetness depending on mango ripeness)
¼ cup water or chicken broth
½ teaspoon sea salt (adjust to taste)
Garnish and Serving
Fresh sliced red onion
Thinly sliced green chili (optional, for extra spice)
Fresh sliced mango
Step-by-Step Instructions
Step 1 – Prepare the Chicken
Pat the chicken pieces dry with paper towels. This small step ensures the coating sticks well and the chicken crisps beautifully.
In a bowl, toss chicken with tapioca starch, sea salt, and black pepper until evenly coated.
Heat coconut oil in a large skillet over medium-high heat. When shimmering, add the chicken pieces in batches so the pan isn’t overcrowded.
Cook each batch for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels and set aside.
Step 2 – Make the Mango Sauce
Place diced mango, chili, garlic, ginger, coconut aminos, apple cider vinegar, honey, and water into a blender.
Blend until the mixture becomes smooth and silky. Taste the sauce—if your mangoes are particularly sweet, you can skip the honey.
Adjust salt if needed. For a smoother consistency, strain the sauce through a fine mesh sieve.
Step 3 – Combine the Chicken and Sauce
Pour the mango sauce into the same skillet used for the chicken. Heat over medium until it begins to bubble and thicken, about 3–4 minutes.
Return the chicken to the skillet, tossing to coat each piece in the sauce.
Reduce heat to low and simmer for 2–3 minutes to allow flavors to meld.
Step 4 – Serve
Transfer to a serving platter.
Garnish generously with fresh sliced red onion, sliced chili, and sliced mango.
Serve hot over cauliflower rice, sautéed vegetables, or zucchini noodles.
For step-by-step paleo cooking techniques like this, along with hundreds of flavorful recipes, the Practical Paleo Cookbook is a must-have kitchen companion.
Tips and Substitutions
Protein Variations – This sauce pairs beautifully with shrimp, white fish, or turkey strips.
Heat Level Control – Remove the chili seeds for a milder sauce, or double the chili for a spicier version.
Extra Creaminess – Add 2 tablespoons of coconut cream to the sauce for a richer texture.
Low-Sugar Option – Skip the honey if your mangoes are already very sweet.
Meal Prep Friendly – Store the cooked chicken and sauce separately; combine just before serving to keep the chicken crisp.
Recipe Variations
Grilled Mango Chicken – Marinate chicken in half the mango sauce, grill until slightly charred, then drizzle with remaining sauce.
Mango Coconut Curry Chicken – Add curry powder and coconut milk to the sauce for an aromatic twist.
Mango Chili Glazed Wings – Use the sauce as a sticky glaze for baked chicken wings.
If you enjoy creating variations and experimenting in the kitchen, the Practical Paleo Cookbook provides endless inspiration to keep your meals exciting.
Nutritional Information
(Per Serving – Serves 4)
Calories: 320
Protein: 28 g
Fat: 12 g
Carbohydrates: 25 g
Fiber: 3 g
Sugar: 19 g (naturally occurring from mango and optional honey)
Vitamin C: 65% DV
Vitamin A: 20% DV
Potassium: 600 mg
Storage and Serving Suggestions
Storage:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce.
Freezing:
Mango sauce can be frozen for up to 2 months; store separately from the chicken for best texture.
Serving Ideas:
Pair with cauliflower rice for a light, low-carb dinner.
Serve with roasted sweet potatoes for a satisfying, nutrient-dense meal.
Enjoy with grilled asparagus or sautéed bok choy for a vegetable-rich plate.
For more serving suggestions and pairing ideas that fit the paleo lifestyle, the Practical Paleo Cookbook is packed with guidance from breakfast to dinner.
Common Questions
Q: Can I use frozen mango instead of fresh?
Yes, thaw completely before blending. Frozen mango works well when fresh mango is out of season.
Q: Is the sauce spicy?
It’s mildly spicy by default. Adjust the chili amount based on your preference.
Q: Can I bake the chicken instead of frying?
Yes. Bake coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway for even crispiness.
Q: What can I use instead of coconut aminos?
Tamari or gluten-free soy sauce works if you’re not strictly paleo.
Q: Does this work for meal prep?
Absolutely. Store chicken and sauce separately, then combine just before eating for best results.
Conclusion
Paleo Mango Sauce Chicken is more than just a recipe—it’s a sensory journey. The crispness of perfectly seared chicken, the velvety smoothness of ripe mango sauce, and the gentle kick of chili come together to create a dish that’s as beautiful to look at as it is satisfying to eat. It’s a perfect reminder that healthy food doesn’t have to be bland or boring; it can be bold, colorful, and bursting with life.
Whether you’re cooking for yourself after a long day, sharing a meal with loved ones, or impressing dinner guests, this dish delivers every time. It’s proof that you can enjoy rich flavors, nourishing ingredients, and effortless cooking all on the same plate.
