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Mango Spiced Chicken

 Mango Spiced Chicken
A blend of Caribbean flavors infuses this chicken dish from Milafaye Bryning of Alexandria, Virginia with a tropical tang. The mango sauce is a cool compliment to the paprika-laced coating.
2 ServingsPrep: 15 min. Bake: 25 min.


  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 small mango, peeled and diced
  • 1 tablespoon canola oil
  • 1 small onion, peeled and quartered
  • 1 jalapeno pepper, seeded and halved
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breast halves (6 ounces each)


  • In a small bowl, whisk the honey, lemon juice and peel until blended.
  • Set aside 1/4 cup. In a small bowl, gently combine the mango and
  • remaining honey mixture; cover and refrigerate. In a blender or food
  • processor, combine the oil, onion, jalapeno, paprika, garlic salt,
  • cinnamon, allspice, pepper and reserved honey mixture; cover and
  • process until onion and jalapeno are finely chopped.
  • Place the chicken in an 8-in. square baking dish coated with cooking
  • spray. Spoon half of the spice mixture over each piece turn over and
  • top with remaining mixture. Bake, uncovered, at 375° for 25-30
  • minutes or until juices run clear. Serve with mango mixture. Yield:

2 of 2

Mango Spiced Chicken (continued)

Directions (continued)

  • 2 servings.
Nutritional Facts: 1 chicken breast half with 1/3 cup mango mixture equals 485 calories, 12 g fat (2 g saturated fat), 101 mg cholesterol, 541 mg sodium, 60 g carbohydrate, 4 g fiber, 39 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.