Chicken with Mango and Coconut Sauce

May 11, 2026

This recipe is an invitation to travel through your palate to tropical climates. The creaminess of coconut milk blends with the natural sweetness and tangy touch of mango, creating a silky sauce that coats the chicken and keeps it incredibly juicy. It is an exotic, vibrant, and surprising dish that breaks away from the monotony of conventional poultry recipes. In addition, by using natural ingredients and our salt substitute, we achieve perfect nutritional balance without adding unnecessary sodium.

Estimated time: 35 minutes

Difficulty: ⭐⭐

Servings: 4 people

Ingredients

4 chicken breasts (or boneless thighs)
1 large ripe mango
250ml coconut milk (canned, for extra creaminess)
1 small red onion
1 clove garlic
1 teaspoon grated fresh ginger
1 teaspoon of Bonsalt
1 tablespoon coconut oil or extra virgin olive oil
A few fresh cilantro leaves and shredded coconut for garnish

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the contribution of our specialized products.

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	26.5g	Muscle repair (Chicken)
	Healthy Fats	14.8g	Medium-chain fatty acids (Coconut)
	Carbohydrates	9.2g	Natural fruit sugars
Key Minerals	Potassium (Bonsalt)	420mg	Muscle and nerve health
	Sodium (Bonsalt 0%)	0.0mg	Blood pressure control
Vitamins and Others	Vitamin A	180µg	Skin and eye health (Mango)
	Total Calories	276 kcal	Balanced energy value

Professional Step-by-Step Preparation

Chicken preparation: Cut the chicken into bite-size pieces or strips. Season it lightly with a pinch of Bonsalt and pepper to taste.
Searing the meat: In a large skillet with the coconut oil or EVOO, brown the chicken over medium-high heat until sealed on the outside. Remove and set aside.
Aromatic base: In the same skillet, add the red onion and garlic, finely chopped. Sauté until soft. Add the grated ginger and cook for one more minute to release its aroma.
Making the sauce: Blend the mango flesh together with the coconut milk until smooth and creamy. Pour this mixture into the skillet over the sautéed base.
Final cooking: Return the reserved chicken to the skillet. Lower the heat and let everything cook together for 10-12 minutes, allowing the sauce to thicken slightly and the flavors to come together.
Salt point: Adjust the final flavor with the remaining Bonsalt
Plating: Serve the chicken piping hot, topped with chopped fresh cilantro and a little shredded coconut for texture.

Nutritionist Tips

This dish stands out for its vitamin density and low sodium content, thanks to the use of Bonsalt , making it ideal for people with hypertension. The mango provides beta-carotene and enzymes that aid digestion, while the coconut provides steady energy.

To complete the menu, serve it with a side of jasmine rice or sautéed quinoa. Give this recipe a try and enjoy a healthy touch of the exotic with your friends or family!