Why You’ll Love Mango Salsa Chicken Recipe

It’s quick and easy — ready in around 30 minutes.
Light and healthy, yet full of vibrant flavor thanks to the fresh mango salsa and simple seasoning on the chicken.
The sweet‑tangy mango salsa paired with savory spiced chicken makes an irresistible combination.
You’ll feel like you’re eating something special without complicated steps or exotic ingredients.
It’s versatile — works with grilled or baked chicken, and you can easily adapt the salsa to suit your tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large boneless skinless chicken breasts, pounded to an even thickness (¾ inch or less)
2 tablespoons olive oil
salt and pepper, to taste
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon Italian‑blend seasoning (or a mix of dried basil, thyme, oregano)

Mango Salsa

2 mangoes (peeled, pitted and diced)
½ red or white onion, diced
1 red bell pepper, diced
1 bunch cilantro, chopped
¼ teaspoon salt
juice of 1 lime

Directions

Prepare the mango salsa: In a medium bowl, stir together the diced mangoes, onion, red bell pepper, cilantro, salt, and lime juice. Set aside.
Season the chicken: Drizzle the chicken breasts with olive oil. Season with salt and pepper. In a small bowl, mix together the cumin, chili powder, garlic powder, and Italian‑blend seasoning. Rub this spice mixture evenly over the chicken.
Cook the chicken: You can either grill the chicken over medium‑high heat or bake it.
- Grill: Place the chicken on a preheated grill and cook until the internal temperature reaches a safe level (until juices run clear and there’s no pink inside).
- Bake: Preheat the oven to 375 °F (about 190 °C). Bake the chicken for about 20 minutes or until cooked through.
Serve the chicken immediately, topped with or alongside the mango salsa.

Servings and timing

Servings: 4 servings
Total time: approx. 30 minutes (10 minutes prep + 20 minutes cook)
Cook time: ~20 minutes
Prep time: ~10 minutes

Variations

Add heat: Mix in one seeded and diced jalapeño or a pinch of red pepper flakes into the mango salsa for a spicy kick.
Alternate fruit: If mangoes aren’t available or you’d like a twist, you could substitute pineapple, papaya, peaches, apricots, nectarines, or cantaloupe in the salsa.
Chicken cut: Use boneless skinless chicken thighs if you prefer dark meat, just adjust cooking time accordingly.
Style change: Serve the chicken sliced over a bed of greens for a salad version, or shred the cooked chicken and tuck it into tacos with the mango salsa.
Marinade option: Blend the salsa ingredients into a slurry and use as a marinade for the chicken before cooking, then use reserved salsa on top.

Storage/Reheating

Store any leftover chicken and mango salsa in separate airtight containers in the refrigerator.
The mango salsa will keep well in the fridge for up to 3 days.
To reheat the chicken, warm gently in a preheated oven at low temperature or in the microwave until just warmed through (to avoid drying it out).
The salsa is best served fresh and cold; if stored it can become slightly softer, but it remains delicious.

FAQs

What kind of mango should I use?

Choose ripe but firm mangoes — they should give slightly when pressed, have a sweet aroma, and hold their shape after dicing. Avoid overly soft or mushy mangoes.

Can I use frozen mango instead of fresh?

Yes — if fresh mango isn’t available, thawed diced frozen mango can work. Drain any excess liquid from the thawed mango and pat gently before mixing into the salsa so it doesn’t become watery.

Can this recipe be made ahead of time?

You can prepare the salsa ahead and store it in the fridge. It’s best to cook the chicken just before serving so it stays juicy and fresh. If you make the chicken ahead, reheat gently to retain moisture.

Can I cook this chicken in a skillet instead of grilling or baking?

Absolutely. Heat a skillet over medium‑high with a little oil, then cook the seasoned chicken about 5‑7 minutes per side (depending on thickness) until cooked through.

Is this recipe healthy?

Yes — it uses lean chicken breast, minimal oil, and a fresh fruit‑and‑vegetable salsa for flavor. It’s lighter than many cream‑ or sauce‑heavy chicken dishes.

What should I serve with this dish?

Great side options include white rice or brown rice, quinoa, a simple green salad, roasted vegetables, or even tortillas for a taco‑style meal.

Can I make the salsa more savory?

Yes — you can finely dice some tomato or cucumber and add them into the salsa, or reduce the sweetness by adding more lime juice and less mango.

How do I ensure the chicken stays juicy?

Avoid overcooking: remove the chicken from heat as soon as the internal temperature is about 165 °F (74 °C) and let it rest for a few minutes before slicing. Pound the chicken to even thickness so it cooks uniformly.

Can I double the recipe?

Yes — you can easily scale up the ingredients to serve more people. Just adjust cooking time if the chicken pieces are thicker or more crowded.

What if I don’t have an outdoor grill?

You can bake the chicken as instructed, or use an indoor grill pan or stovetop skillet. Ensure the cooking surface is hot and the chicken is cooked through but not dried out.

Conclusion

This Mango Salsa Chicken delivers a fresh and flavorful meal that’s quick enough for weekday dinners yet special enough to feel like something you’d order at a nice restaurant. The sweet‑tangy mango salsa paired with savory spiced chicken is a winning combination that will have everyone at the table asking for seconds. With simple ingredients, minimal fuss, and plenty of versatility, it’s a recipe you’ll love returning to again and again.

Mango Salsa Chicken