These Mango Chicken Rice Bowls with tender chicken breast, fluffy rice and homemade mango salsa are ready in just 35 minutes and perfect for weeknight dinners!
Want more tropical chicken recipes? Try this Pineapple Chicken, Slow Cooker Sweet and Sour Chicken (Crockpot), and Mango Salsa Chicken and Rice!
We’re in our mango era, so these Mango Chicken Rice Bowls are a healthy dinner that gets everyone excited to sit down at the table!
You’ve got tender chicken tossed in a glossy, tangy sauce, a scoop of fresh mango salsa for brightness, and plenty of fluffy rice to pull it all together.
They’re made with simple ingredients, but the fresh flavor takes basic chicken and rice up a notch!
Ingredients for Mango Chicken Rice Bowls:
- Mango: Ripe, sweet mango gives the salsa its fresh flavor. If yours is underripe, add a touch more lime juice or a drizzle of honey.
- Red bell pepper: Adds crunch and color to the salsa.
- Jalapeño: Use more or less depending on your heat preference. Remove the seeds if you want it mild!
- Cilantro: Fresh cilantro adds brightness, but you can swap it with parsley if you’re not a fan.
- Lime juice: Freshly squeezed gives the best zing.
- Mango juice or nectar: Creates the base of the chicken sauce. Pineapple juice works well if mango juice isn’t available.
- Brown sugar: Balances the tanginess of the vinegar.
- Vinegar: White or apple cider vinegar adds acidity.
- Cornstarch: Thickens the sauce so it coats the chicken perfectly.
- Garlic and ginger: Freshly minced is best for bold flavor.
- Chicken: Boneless, skinless chicken breasts keep it lean, but thighs or even pork tenderloin are great swaps!
- Rice: White, brown, or jasmine rice all work. You can even use quinoa or cauliflower rice for a lighter twist!
- Lime wedges: A squeeze on top brightens the whole bowl.
How to make Mango Chicken Rice Bowls:
These Mango Chicken and Rice Bowls are the perfect easy dinner! Make sure to check the recipe card for all the details.
- Add mango salsa ingredients to a bowl.
- Stir to combine and set aside.
- Whisk together the mango sauce for the chicken.
- Sear cubed chicken in oil until golden brown on each side.
- Pour in the mango sauce and cook until the chicken is cooked through.
- Add rice to bowls, top with chicken, salsa, and a squeeze of lime.
Tips for the best rice bowls:
- Use ripe mangoes. A ripe mango should give slightly when pressed and smell fragrant at the stem end.
- Control the heat. Keep the salsa mild by removing jalapeño seeds, or make it spicy by leaving them in.
- Cook in batches if needed. If your skillet feels crowded, brown the chicken in two rounds. This helps it sear instead of steaming, which keeps it tender and flavorful.
- Sauce thickness. If the sauce gets too thick, add a splash of water or broth to loosen it.
How to store leftovers:
Leftover chicken and rice can be stored in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed.
Keep the mango salsa separate in the fridge for up to 5 days, then add fresh to each bowl when serving!
Serving suggestions:
These Mango Chicken Rice Bowls are perfect for meal prep because you can easily mix and match them with other recipes throughout the week!
Make a batch of Baked Rice or Instant Pot Brown Rice and portion it out to use with different proteins and veggies.
You could prep a pan of Pan Fried Chicken Breasts or Shredded Chicken and swap it into bowls with the mango salsa, or pair the chicken from this recipe with Roasted Vegetables or salads for something lighter.
Think of these bowls as your base: cook once, then mix, match, and customize all week long so dinner never feels repetitive!
Mango Chicken Rice Bowls
written by Ashley Fehr
Ingredients
Fresh Mango Salsa
- 1 whole mango, peeled and diced
- ⅓ cup finely chopped red bell pepper
- 1-2 tablespoons fresh, finely chopped jalapeno
- 1 tablespoon fresh, finely chopped cilantro
- 1-2 tablespoons fresh lime juice
Mango Chicken
- ½ cup mango juice
- 3 tablespoons light brown sugar
- 2 tablespoons vinegar, (white or apple cider)
- 1 teaspoon corn starch
- 1 clove garlic, (finely minced)
- ¼ teaspoon fresh, finely minced ginger
- ¼ teaspoon salt
- 1 tablespoon oil
- 1 lb chicken breasts, (2 large or 3 small) cut into ¾" cubes
- salt and pepper
Mango Chicken Rice Bowls
- 3 cups cooked rice
- lime wedges
Instructions
Fresh Mango Salsa
- Combine mango, pepper, jalapeno (more or less according to your tastes), cilantro and 1 tablespoon lime juice to a medium bowl. Stir and add additional lime juice if desired. Refrigerate until ready to use.
Mango Chicken
- In a large glass measuring cup, whisk together mango juice, brown sugar, vinegar, corn starch, garlic, ginger and ¼ teaspoon salt. Set aside.
- Heat a large skillet over medium-high heat and add the oil. Season the cubed chicken lightly with salt and pepper and add to the skillet, flipping to brown on each side (about 2-3 minutes per side).
- Add the sauce to the skillet and cook and stir until thickened and chicken is cooked through, about 5-6 minutes.
Mango Chicken Rice Bowls
- Add ¾ cup hot, cooked rice to each bowl and top with ¼ of the chicken and rice and add mango salsa as desired. Serve with lime wedges as desired.
Notes
- Add some spice: a little heat is lovely in here if you like it! You can add a pinch of red pepper flakes to the sauce or sprinkled over before eating.
- Chicken breast: you can swap for cubed boneless, skinless chicken thighs or cubed pork tenderloin.
- Mango juice: if you can’t find mango nectar or juice, you can swap with pineapple.
- Rice: if you need tips for cooking your rice, see my Baked Rice, Instant Pot Brown Rice or Instant Pot Jasmine Rice.
- You can make the mango salsa 4-5 days in advance and keep in the fridge.
- You can prep the chicken and rice and store in the fridge for 3-4 days, making this a great meal prep or work lunch recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Add avocado: Make mango avocado salsa by dicing up avocados and adding them to the salsa!
- Spicy twist: Add red pepper flakes to the sauce or top with sriracha for heat.
- Tropical flavor: Mix pineapple chunks into the salsa along with mango.
Make-ahead and meal prep:
The salsa can be made several days in advance and stored in the fridge. The flavors get even better as they sit!
Cooked chicken and rice also reheat well, making this a great option for meal prep or packed lunches.
Just assemble the bowls fresh and add the salsa right before eating for the best flavor and texture!
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