Mango Curry

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Mango curry is a naturally sweet mild chicken curry that is a perfect family dinner. This recipe is loved by toddlers, children and adults alike.

A large pan full of Mango Curry, drizzled with cream and sprinkled with parsley sitting on a bench next to a small bowl of cashew nuts, a ramekin of coconut, a bowl of rice and a plate of sliced bananas.

Why This Recipe Works

  • Mild family friendly curry that is sweet in flavor
  • Bonus vegetables and lentils blended into the creamy mango sauce
  • Loved by everyone who tries it
  • Gluten-free and Dairy-free


Ingredients you will need

  • Red lentils 
  • Carrot 
  • Chicken stock
  • Mango
  • Oil
  • Onion
  • Garlic
  • Fresh ginger
  • Ground Cumin
  • Ground Turmeric
  • Ground Cinnamon
  • Ground Cardamom
  • Chicken
  • Coconut milk
All the ingredients laid out on the bench to make the Mango Curry

Ingredient Notes and Substitutes

  • Red lentils: Look for dried red lentils
  • Mango: I have used frozen mango this curry is fantastic with fresh ripe mangos when they are in season.
  • Chicken: I use chicken breasts or chicken thighs. This recipe works well with firm white fish, for a vegetarian alternative steamed paneer is great or for a vegan take you can use cubes of firm tofu. If I'm using tofu I like to fry the tofu before adding it to a curry.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used plain macro organic diced mango from their range in this recipe.


Step-by-step instructions

Below are illustrated step-by-step instructions to make my Mango Chicken Curry recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Rinse the red lentils and place in a pot. Roughly chop the carrots and add to the lentils along with the stock. Cover with a lid and simmer for 20 minutes.

Red lentils, carrots and stock in a pot resting on the bench

Step two: Add 1 Cup of the mango (if it is frozen let it soften for a few minutes in the hot liquid).

Step three: Transfer the cooked carrots, lentil, stock and mango to a blender and blend until smooth. You could use a food processor or immersion stick blender for this step.

Cooked carrots, lentils and stock added to a blender, along with the mango.
All the ingredients in the blender whizzed until smooth.

Step four Heat oil in a large skillet or frying pan. Sauté onion until lightly coloured

Onions sauteed in a pan with oil, resting on the bench with a wooden spoon resting on the side.

Step five: Add garlic and ginger, sauté for a further 1-2 mins. Add all the dry spices and cook off for 1-2 mins

Onions sauteed in a pan with added garlic and ginger along with all the dried spices, resting on the bench with a wooden spoon resting on the side.

Step six: Add the lentil carrot coconut milk and mango puree to the frying pan

Lentil, carrot, coconut milk and mango sauce added to the pan which is resting on the bench.

Step seven Add the diced chicken,  cover and gently simmer for 30 mins. Stir every 10mins or so. 

Diced chicken added to the pan of sauce with a wooden spoon resting on the side.

Step eight: Add the remaining cup of cubed mango and simmer for a further 5 minutes, to heat through

A hand holding a bowl of mango above the pan full of  curry below.

Step nine: Optional Stir through coconut milk

Season to taste with salt and pepper

Enjoy with Basmati Rice!

A large pan full of Mango Curry, drizzled with cream and sprinkled with parsley sitting on a bench next to a small bowl of cashew nuts, a ramekin of coconut, a bowl of rice and a plate of sliced bananas.

Top Tips

Here is how you can make this Chicken Mango Curry perfectly every time!

  • For me the key to this recipe being a successful family meal is making it interactive, I love to serve sides on the table to the family can build a fun colourful plate of food
  • Poppadoms or flat breads such as naan or roti
  • Coconut Bananas: Sliced bananas sprinkled with desiccated coconut
  • Cashew nuts to sprinkle on top
  • Cucumber slices for freshness
  • Greek yogurt: If the curry os a little hot a dollop of full-fat yogurt will cool it down for toddlers and young children
  • Fresh Cilantro/Coriander leaves for garnish
  • Mango chutney, Tamarind chutney or Chilli oil to add another layer of flavor
A large pan full of Mango Curry, drizzled with cream and sprinkled with parsley sitting on a bench next to a small bowl of cashew nuts, a ramekin of coconut, a bowl of rice and a plate of sliced bananas and poppadom's scattered over the bench

FAQs

How to store leftover mango curry

Store any leftover chicken mango curry in an airtight container in the refrigerator for up to 3 days. Or freeze leftovers for up to 3 months.


A large pan full of Mango Curry, drizzled with cream and sprinkled with parsley sitting on a bench next to a small bowl of cashew nuts, a ramekin of coconut, a bowl of rice and a plate of sliced bananas.

Mango Chicken Curry

This mango chicken curry recipe is a sweet and tasty mild curry perfect for families
Print Pin Rate
Course: Family Dinner Ideas
Cuisine: New Zealalnd
Keyword: mango curry, mango curry recipe, chicken mango curry, mango chicken curry. toddler curry
Servings: 6 serves
Calories: 325kcal
Author: My Kids Lick The Bowl

RATE THIS RECIPE

4.39 from 68 votes

Ingredients

  • 100 grams dried red lentils ½ Cup
  • 250 grams carrot 2 Medium
  • 500 millilitres chicken stock 2 Cups
  • 2 cup mango (Cubed flesh) frozen is fine
  • 2 Tablespoon oil
  • 1 large onion finely diced
  • 2 cloves garlic finely chopped/minced
  • 2 centimeters ginger peeled and finely chopped/minced
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • 500 grams skinless chicken cubed into bite sized pieces Breast, tenderloin, thigh
  • ½ cup coconut milk

Instructions

  • Rinse the red lentils and place in a pot
  • Roughly chop the carrots and add to the lentils along with the stock. Cover with a lid and simmer for 20 minutes.
  • Add 1 Cup of the mango (if it is frozen let it soften for a few minutes in the hot liquid). Transfer to a blender or food processor and blitz into a smooth orange sauce. You can also use a stick immersion blender for this.
  • Heat oil in pan. Sauté onion until lightly coloured
  • Add garlic and ginger, sauté for a further 1-2 mins
  • Add all the dry spices and cook off for 1-2 mins (cumin, turmeric, cardamon, cinnamon)
  • Add the lentil carrot and mango sauce to the pan
  • Add the diced chicken,  gently simmer for 30 mins. Stir every 10mins or so. 
  • Add the remaining cup of cubed mango and the coconut milk (optional) simmer for a further 5 mins, to heat through
  • Season to taste with salt and pepper
  • Serve

Video

Notes

  • For me the key to this recipe being a successful family meal is making it interactive, I love to serve sides on the table to the family can build a fun colourful plate of food
  • Poppadoms or flat breads such as naan or roti
  • Coconut Bananas: Sliced bananas sprinkled with desiccated coconut
  • Cashew nuts to sprinkle on top
  • Cucumber slices for freshness
  • Greek yogurt: If the curry os a little hot a dollop of full-fat yogurt will cool it down for toddlers and young children 
  • Fresh Cilantro/Coriander leaves for garnish
  • Mango chutney, Tamarind chutney or Chilli oil to add another layer of flavor 
  • Red lentils: Look for dried red lentils 
  • Mango: I have used frozen mango this curry is fantastic with fresh ripe mangos when they are in season. 
  • Chicken: I use chicken breasts or chicken thighs. This recipe works well with firm white fish, for a vegetarian alternative steamed paneer is great or for a vegan take you can use cubes of firm tofu. If I'm using tofu I like to fry the tofu before adding it to a curry. 
  • Store any leftover chicken mango curry in an airtight container in the refrigerator for up to 3 days. Or freeze leftovers for up to 3 months.

Nutrition

Serving: 1g | Calories: 325kcal | Carbohydrates: 28g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 252mg | Potassium: 868mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7595IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 3mg

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9 Comments

  1. I'm going to cook this tomorrow and am looking forward to it already. Just wondering, what happens with the rest of the mango? You just 1 1/2 cups in the ingredients, then you puree 1 cup in the recipe. Do I add half a cup of cubed mango later for texture?

  2. My husband and I love a good curry too and anything spicy really. I've been adding chilli and curry powder to my sons food since he started solids. Though I did BLW so he just ate what we ate. Just wondering if I wanted to increase the spice a little could l add some curry powder or chilli powder? What would you recommend?

  3. Hello
    I have just found your website and yesterday tried the Mexican rice dish and today cooked the mango curry. Both dishes were winners with my 9 and 10 year old and my hubby! Winning!
    Great recipes - thank you! Looking forward to trying more of your dinner recipes.