Mango Coriander Chicken Bake
Coconut-Mango Chicken with Lime and Coriander
Chicken thighs bake in coconut milk with ripe mango, lime, coriander, and cilantro for a tender, sweet-savory Indian-inspired dinner.
About This Recipe
Mango Coriander Chicken Bake pairs juicy chicken thighs with ripe mango, coconut milk, lime, and warm coriander. The oven does most of the work while the fruit softens into a sweet-savory sauce around the chicken. Fresh cilantro added at the end keeps the finished dish bright rather than heavy.
Mango, coconut, citrus, and fresh herbs often meet in warm-climate cooking because each ingredient brings a different kind of lift. Coriander is the seed used in the seasoning here, while cilantro supplies the fresh green finish; in many kitchens the two names are used for different parts of the same plant. This is an Indian-inspired bake shaped for a family dinner, not a claim to one single regional tradition.
The seasoning mixture should be whisked before the chicken goes in. Lime wakes up the coriander and garlic, olive oil helps the spices cling, and red pepper flakes add a quiet background heat. Coating the thighs evenly means the pan sauce starts flavorful before the coconut milk is poured over it.
Mango is divided between the bottom and the sides of the dish so some pieces melt into the sauce while others keep their shape. Covering the pan first protects the chicken from drying as it cooks through. Once the foil comes off, the edges can take on color and the liquid can reduce slightly.
Chicken thighs are forgiving, but the thermometer is still the best guide. Check the thickest piece and cook until it reaches 165°F (74°C), then let the chicken rest before serving. If the sauce is loose, spoon it into a small saucepan and reduce it briefly rather than overcooking the meat in the oven.
Serve the bake with jasmine rice, quinoa, warm flatbread, or a crisp green salad. The coconut-mango sauce is especially good over rice, while lime and cilantro keep each bite lively. Refrigerate leftovers within two hours and use them within three to four days, reheating gently with a splash of water or stock.
Ingredients
- 2 lb boneless, skinless chicken thighs (900g)
- 1 tablespoon olive oil (15mL)
- 2 ripe mangoes, diced (about 2 cups / 300g)
- 1/2 cup fresh cilantro, chopped (15g)
- 2 tablespoons fresh lime juice (30mL)
- 1 teaspoon ground coriander (2g)
- 1 teaspoon garlic powder (3g)
- 1/2 teaspoon kosher salt, plus more to taste (3g)
- 1/4 teaspoon black pepper (1g)
- 1/2 cup full-fat coconut milk (120mL)
- 1/2 teaspoon red pepper flakes (1g)
Step-by-Step Instructions
- Heat the oven Preheat the oven to 375°F (190°C) and lightly oil a 9-by-13-inch baking dish.
- Make the seasoning mixture Whisk the olive oil, lime juice, ground coriander, garlic powder, salt, black pepper, and red pepper flakes in a large mixing bowl.
- Coat the chicken Add the chicken thighs to the bowl and turn them until the seasoning mixture covers every piece.
- Arrange the bake Spread half of the diced mango across the baking dish and place the seasoned chicken thighs on top. Tuck the remaining mango around the chicken.
- Add the coconut milk Pour the coconut milk evenly over the chicken and mango, then cover the dish tightly with aluminum foil.
- Bake covered Bake for 30 minutes so the chicken cooks gently and the mango begins to flavor the coconut sauce.
- Finish uncovered Remove the foil and bake for another 15 to 20 minutes, until the chicken is browned at the edges and reaches 165°F (74°C) in the thickest part.
- Rest the chicken Transfer the dish from the oven and let it rest for 5 minutes so the juices settle and the sauce cools slightly.
- Add the coriander Scatter the chopped cilantro over the chicken and spoon some of the coconut-mango sauce over each piece.
- Serve Serve the chicken hot with jasmine rice, quinoa, flatbread, or a crisp salad that can catch the bright sauce.
Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 410 kcal | 26% |
| Protein | 29 g | 58% |
| Total Fat | 27 g | 35% |
| Saturated Fat | 12 g | 60% |
| Carbohydrates | 22 g | 8% |
| Fiber | 2 g | 7% |
| Sugars | 15 g | 17% |
| Sodium | 360 mg | 16% |
Nutrition is an estimate based on the listed ingredients and four servings.
Storage & Reheating
Refrigerate the cooked chicken and sauce within two hours at 40°F (4°C) or below and use them within 3 to 4 days. Store leftovers in a shallow airtight container so the chicken stays in the coconut-mango sauce.
Reheat gently in a covered skillet or baking dish with a splash of water or stock, stirring the sauce until hot throughout. Add fresh cilantro and lime after reheating, and keep rice or salad separate until serving.
Practical Cooking Notes
A mango that yields slightly but still holds its shape gives you both sauce and visible pieces. Very soft fruit can be folded in during the last 10 minutes instead.
The foil keeps the chicken moist while the mango and coconut milk meld. Removing it for the final stage lets the edges color and the sauce reduce.
Oven browning can vary with the baking dish. Test the thickest thigh and cook until it reaches 165°F (74°C), then let it rest before serving.
Troubleshooting
The sauce is too thin.
Likely cause: the mango released extra liquid or the baking dish was tightly covered for the whole cook.
Fix: transfer the sauce to a saucepan and simmer it briefly, or return the uncovered dish to the oven while the chicken rests.
The chicken is browning before it is done.
Likely cause: the dish is close to the upper heating element after the foil comes off.
Fix: loosely tent the dish again and continue baking until the thickest thigh reaches 165°F (74°C).
The mango has disappeared.
Likely cause: the fruit was very ripe or was cut into small pieces.
Fix: reserve a few firmer pieces for the final 10 minutes or add fresh diced mango when serving.
Frequently Asked Questions
Can I use chicken breasts instead of thighs for this bake?
Yes. Use boneless breasts of similar thickness, but start checking them earlier because they dry out faster than thighs. Cook until the thickest part reaches 165°F (74°C), then rest the chicken before slicing.
What can I use when fresh mangoes are out of season?
Frozen mango works well. Thaw it and drain excess liquid before using it, then add it around the chicken as directed; very soft pieces may dissolve into the sauce more quickly than fresh mango.
Can I prepare parts of this recipe ahead of time?
You can whisk the seasoning, chop the mango and cilantro, and coat the chicken up to one day ahead. Cover and refrigerate the chicken, then assemble and bake it when ready, adding a few minutes if it goes into the oven very cold.
How can I adjust the spice level?
For a milder bake, leave out the red pepper flakes and use a sweet paprika-free seasoning base. For more heat, add extra flakes or a finely chopped chile, then serve with cool cucumber salad or yogurt on the side.
Cook Next & Build the Technique
Equipment
- Large mixing bowl
- 9-by-13-inch baking dish
- Measuring spoons
- Liquid measuring cup
- Chef's knife and cutting board
- Wooden spoon or spatula
- Aluminum foil
- Oven mitts
- Instant-read thermometer
- Serving platter or shallow bowls