Cuban Sweet and Spicy Mango Chicken

Cuban Sweet And Spicy Mango Chicken

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Vickie Parks


Mango is abundant in Cuba and is used in many recipes, from beverages and deserts to side dishes and entrées. In this recipe, ripe mango is paired with select herbs and spices that are stirred into a quick chicken sauté, creating a delicious sweet and spicy dish to serve over cooked white rice. In this recipe, spicy doesn't mean "hot". Spicy actually refers to the abundance of flavors you get from the fresh herbs and seasonings, for which Cuban cuisine is so well known.


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10 Min
25 Min


  • 3 Tbsp
    olive oil
  • 3 Tbsp
    unsalted butter
  • 2 cups
    chopped onion
  • 1 small
    red bell pepper or green bell pepper, halved and then cut into thin strips
  • 4 clove
    garlic, minced
  • 8
    skinless chicken thighs, cut into bite-size pieces
  • 1/4 cup
    light brown sugar
  • 2 cups
    fresh mango chunks
  • 1 tsp
    white vinegar
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cumin
  • 1/4 tsp
    red pepper flakes
  • 1/4 cup
    fresh cilantro, chopped

  • 4 servings
    cooked white rice

How to Make Cuban Sweet and Spicy Mango Chicken


  1. Heat the oil and butter over medium heat in a large skillet. Sauté the onion and pepper strips for 2 minutes or until softened. Add the garlic and chicken, and continue sautéing for about 10 minutes, stirring constantly, until the chicken is lightly browned.
  2. Add the brown sugar, mango, vinegar, ginger, cumin, and red pepper flakes. Cover and simmer for 10 to 12 minutes over medium-low heat, or until chicken is thoroughly cooked and mango is fork-tender. Toss in the cilantro during the last two minutes.
  3. Serve over cooked white rice, and serve immediately while still hot.

Printable Recipe Card

About Cuban Sweet and Spicy Mango Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cuban
Dietary Needs: Low Sodium

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