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Chilli Mango Chicken & Noodles

If I could only eat one fruit for the rest of my life, it’d be Mangoes. It works for me with almost anything – fresh on it’s own, dried, as an ice cream, pretty much anything. So I wanted to come up with a recipe that used mango as part of a savoury dish, and combine it with two of my other favourite things – chillies and noodles!

Mango works with chicken wonderfully and often ends up in curries, but I’ve gone for a more East Asia themed recipe. I use half of the mango in the sauce, and the other half added to the dish cat the end which I leave cold as it gives a lovely contrast to the heat of the dish. This uses a few chillies so has a good amount of heat to it, but you can reduce this by taking a chilli away, or remove the seeds and pith of the chillies if you want the flavour but not the heat.

Also, one of the best things about this recipe is that it’s not only delicious, but it’s quite healthy too!

Chilli Mango Chicken & Noodles

Print Recipe
Serves: 1-2 Cooking Time: 20 mins


  • 2 x Chicken Breasts
  • 1 x Whole Mango
  • 1 x Bell Pepper
  • 3 x Red Chillies
  • Juice of 1 Lime
  • 1 tbsp Brown Sugar
  • 1 tbsp Soy Sauce
  • 1 tsp Salt
  • 3 Cloves Garlic
  • 1 tsp Sesame Oil
  • 275g Egg Noodles
  • 1.5 litres Chicken Stock



Add the chicken stock to a saucepan and bring to the boil. Add the chicken breasts to the pan, and bring down to a gentle simmer and leave to poache for 15 minutes.


While the chicken is cooking, peel the mango and remove the stone. Cut in half and leave one half to one side for later, and chop the other half into pieces and add to a food processor.


Chop two of the chillies, and peel the garlic and add to the food processor along with the soy sauce, sugar, lime juice, sesame oil and salt. Blitz it all in the food processor until it becomes a smooth puree.


Once the 15 minutes is up, check that the chicken is cooked thoroughly - you can do this by cutting into it and checking it's not pink, or use a temperature probe and make sure that the internal temperature in the thickest part of the breast is at least 75°C. Leave to rest for 5 minutes.


Remove the core and seeds of the pepper and slice into strips. Slice the third red chilli into thin strips as well.


Add some sesame oil to a frying pan, or wok, and bring up to a very high heat, then add the pepper and chilli to the pan and cook for a 2 - 3 minutes, stirring constantly. Once the peppers have taken on a bit of colour, remove from the pan and place to one side.


Add a little more oil to the pan and add the egg noodles and cook over the high heat for one minute. Add three quarters of the chilli mango sauce to the noodles and cook for one more minute, stirring constantly so that the sauce doesn't burn.


Add the noodles to a plate, and then slice the chicken and add onto the noodles along with the peppers, chillies and slice the other half of the mango and add that too.


Drizzle over the last of the sauce, finish with some fresh coriander and enjoy!

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