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Growing up in Malaysia, I was very much spoiled by all the exotic tropical fruit varieties.
From the seasonal Durian ‘King of Fruits’ and Mangosteen, the mighty Queen, to mangoes that are amongst the royal fruits you will see everywhere throughout the year.
Fruits are abundantly available, so much so that restaurants are always coming up with fresh new ideas to incorporate fruits into the local dishes, eg. Durian with sticky rice and fried fish with Dragon fruit sauce, just to name a few.
Ripe mangoes are used to cook dishes like Mango Chicken, whereas fresh, unripened mangoes are used in most fruit salads, eg. Rojak.
Ripe green mangoes impart a distinct sweet and tangy flavor to any chicken or shrimp dish, especially when rendered spicy.
Out of the three mango varieties that I am fond of, two were grown in our family garden.
Apple Rumanis, sweet and tangy apple-shaped mangoes with a crunchy texture and Champagne / Honey Mangoes, aka Manila Mangoes, which are super sweet and juicy, and bigger than the kind found in the USA, roughly 5-6 inch long.
Some of the best moments in my life were shared with my dad around the garden.
I vividly remember how exciting it was during mango picking time when we couldn’t wait till we finished picking them and started peeling them off and enjoying them right under the trees.
The third variety came from a tree that grew right outside our house and it bore green mangoes throughout the year for, much to the delight of any lucky passer-by.
When those mangoes ripen, they emit a highly aromatic and unique scent and to this day, remain my personal favorite over the yellow kind.
For those unripe mangoes, my folks would put them in a rice bucket, buried in the rice for a few days.
Remember those days?
One of the most popular uses of mango in Malaysian cooking is in making Mango Chicken.
And there are two delicious versions.
The first one is more of a Thai influence using mango slivers with other shredded veges served with crispy chicken and a sweet spicy sauce.
The other is a stir-fried version with chicken and mango slices.
The latter style being the one more popular in the USA because it’s widely offered by most, if not all of the Malaysian restaurants here.
Unlike other sweet-sauced chicken dishes, eg. Sweet and Sour Chicken and Orange chicken, stir-fried Mango chicken does not use any frying batter.
It is certainly an appetizing dish that will satisfy your tastebuds when you are in mood for something light and tangy.
Just be sure to pick up a nice fresh, ripe or medium ripe mango, which I prefer.
Let the mango work it’s magic.
Simmer the mango until the juices surrender and you will definitely be on your way to a truly delicious Malaysian Mango dish!
How Many Calories per Serving?
This recipe is only 183 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Malaysian Mango Chicken
Ingredients
- 8 oz. skinless and boneless chicken thigh, breast or leg, cut into bite-size pieces
- 2 tablespoons oil
- 1/2 onion (quartered)
- 1/2 red bell pepper (cut into chunks)
- 1/2 green bell pepper (slivered into 1-inch lengths)
- 1/2 medium ripe green mango (peeled, pitted and slivered)
Marinade:
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 dash black pepper
- 1 teaspoon corn starch
Sauce:
- 2-3 tablespoons tomato puree or tomato ketchup
- 2 tablespoons chili sauce (Lingham or Maggi)
- 1 tablespoon oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon A1 Steak sauce
- 1 teaspoon honey
- 2-3 tablespoons mango juice (pineapple juice, or water)
- 1/2-1 teaspoon apple cider vinegar (balsamic or black vinegar)
- sugar and salt to taste
Instructions
- Marinate chicken pieces with Marinade ingredients for 10 minutes.
- Mix the Sauce ingredients in a bowl. Adjust sugar and other Sauce ingredients to your liking. Set sauce mixture aside.
- Heat up a little oil in a wok, stir-fry onions, red and green bell peppers until fragrant and slightly charred. Dish up and set aside.
- Heat up 2 tablespoons of oil in a wok, toss in marinated chicken pieces, mango slivers and give it a quick swirl for 1 minute or until the chicken gets a bit sticky on the wok. Cover wok and simmer on medium-high heat for another 2 minutes to draw the mango juice out.
- Remove wok cover, add in the sauce mixture, stir well and bring it to a quick boil. Cover wok, turn heat to medium-low and let it simmer until the chicken is thoroughly cooked.
- Toss in items from step 3., stir well, salt and sugar to taste. Dish up and serve with steamed white rice.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is an AWESOME recipe!
I found it trying to find a copycat version of a restaurant favorite from Penninsula, Minneapolis, MN. A premier Maylasian representation in the midwest!
My only change was to pull some of the savory out of it. no Worst-sauce or A1 (I love both, but it pulled the sauce a little too in the umami direction) based on my reference.
I have never come across a DRY marinade, so am wondering if there was an omission in the ingredients for marinade? Havre to go ahead & try it as is as I need this for a planned dinner dish for tonight. Fingers crossed.
This recipe is fantastic! A must try.
Thanks, Sheila.
I am totally confused by this :”ripe green mango”. Is that a special kind of mango ? It can’t be ripe + green as far as I know. It’s either ripe or green. If it’s just an unripened mango how hard should it be ? I have read that there are different kinds of mango from Mexico or from Asian countries. Does the place of origin make a difference or do they taste mostly the same ? I need some help ! Thanks.
I made this for dinner tonight, and I inadvertantly added too much chili sauce and too much oyster sauce. Is there a way to fix the sauce? It is too spicy and has a slighy fishy taste from the oyster sauce. I was making extra since I feed 2 teenage boys, and miscounted/misjudged my measurements. Thanks!