Mary Berry Mango Chicken Recipe – Creamy & Fruity Curry Recipe

What Is Mary Berry Mango Chicken Recipe?

Mary Berry Mango Chicken Recipe is a fragrant, creamy, and mildly spiced chicken dish that combines succulent chicken breasts or thighs with a mango-based sauce. The tropical sweetness of ripe mango puree is balanced with gentle curry spices and finished with a squeeze of lemon for brightness. This dish is quick enough for a weeknight yet elegant enough for entertaining.

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Why You’ll Love This Mango Chicken Recipe

• One-pan wonder – minimal washing-up.
• Tropical twist – mango adds a sweet, exotic depth.
• Family-friendly – mild spice suits most palates.
• Versatile – works with chicken, prawns, or tofu.
• Ready in under an hour – perfect for busy evenings.
• Restaurant-quality presentation – without the fuss.

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Ingredients

• 4 boneless chicken breasts or thighs – skinless, trimmed
• 1 tbsp olive oil or butter – for cooking
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 tsp mild curry powder – fruity or gentle blends work well
• 200ml mango puree or pulp – fresh or canned
• 100ml double cream – for richness
• 1 tbsp lemon juice – brightens the sauce
• Salt & pepper – to taste
• Fresh coriander or parsley – optional garnish

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Equipment

• Large frying or sauté pan
• Chopping board & sharp knife
• Wooden spoon or spatula
• Measuring jug or cups

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Step-by-Step Instructions

1. Prepare the chicken

• Season chicken with salt and pepper.
• Heat oil in a large pan over medium heat.
• Cook chicken for 5–6 minutes on each side until golden and cooked through. Remove and set aside.

2. Make the flavour base

• In the same pan, sauté onion for 3–4 minutes until soft.
• Add garlic and cook for 30 seconds.

3. Add spice & mango

• Stir in curry powder; cook for 1 minute to release aroma.
• Pour in mango puree and stir well.
• Simmer for 5 minutes to thicken slightly.

4. Finish the sauce

• Reduce heat and stir in cream and lemon juice.
• Season with salt and pepper.
• Return chicken to pan and simmer 5–7 minutes to blend flavours.

5. Garnish & serve

• Sprinkle with coriander or parsley.
• Serve hot with rice, naan, or steamed veg.

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Serving Suggestions

• Basmati rice – classic pairing.
• Warm naan bread – for scooping sauce.
• Coconut rice – enhances tropical flavours.
• Cucumber raita – cooling contrast.
• Green salad – balances creaminess.

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Mango Chicken Recipe Variations

• Swap cream for coconut milk – dairy-free and aromatic.
• Add fresh chilli – for more heat.
• Stir in spinach or bell peppers – extra veg and colour.
• Try with prawns or tofu – for different proteins.
• Use lime juice instead of lemon – zesty twist.

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Storage & Reheating

• Fridge: Cool, store in airtight container, up to 3 days.
• Freezer: Not recommended (cream can split), but coconut milk versions freeze better.
• Reheat: Gently on stovetop with splash of cream or water; avoid boiling.

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FAQ

Q: Can I use fresh mango instead of mango puree?
A: Yes, blend ripe fresh mango into a smooth puree. Ensure it’s naturally sweet for the best flavour.

Q: How do I stop cream sauce from curdling?
A: Lower heat before adding cream, and never boil once cream is in the sauce.

Q: Can I make Mary Berry Mango Chicken ahead of time?
A: Yes. Store in fridge up to 24 hours, then reheat gently. Add a splash of liquid to restore sauce consistency.

Q: What’s the best substitute for cream?
A: Coconut milk for a dairy-free option, or Greek yogurt for tanginess.

Q: Can I make it spicier?
A: Add fresh chopped chilli or extra curry powder during the onion-sauté stage.

Q: What sides go best with mango chicken?
A: Steamed rice, naan, coconut rice, cucumber raita, or roasted vegetables.

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Similar Recipes:

• Mary Berry Fish Curry With Coconut Milk
• Mary Berry Cauliflower And Sweet Potato Curry
• Mary Berry Thai Chicken Curry

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