Mango Salsa Chicken

Juicy Mango Salsa Chicken baked to perfection in 20-25 minutes! Marinate, bake, and top with fresh mango salsa for a flavorful and healthy dinner, ready in no time! Try now!

This Mango Salsa Chicken recipe is a flavorful fusion of Mexican and Caribbean cuisines, where the sweetness of ripe mango pairs perfectly with the smokiness of smoked paprika, all wrapped up in a spicy kick from the jalapeño pepper. The result is a vibrant and refreshing dish that’s perfect for warm weather gatherings.

Ready Time

35 mins


6 servings


  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 ripe mango, diced
  • 1/2 cup red onion, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup cilantro, chopped
  • 2 tablespoons lime juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Salt and pepper, to taste


Preheat your oven to 400°F (200°C). In a medium-sized bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper.

Add the chicken to the marinade, mixing well to coat, and let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.

In a large bowl, combine the mango, red onion, jalapeño pepper, and cilantro. Stir gently to combine.

Cover and refrigerate until ready to use.

Remove the chicken from the marinade, letting any excess liquid drip off. Place the chicken on a baking sheet lined with parchment paper, leaving some space between each piece to allow for even cooking.

Bake the chicken in the preheated oven for 20-25 minutes, or until cooked through.

Once the chicken is done, let it rest for a few minutes before slicing it into thin strips. To assemble the dish, place sliced chicken on a plate or platter, and spoon the mango salsa over the top.

Serve immediately, garnished with additional cilantro if desired.


You can adjust the level of heat in the salsa by using more or less of the jalapeño pepper, or by adding other spicy elements like diced Anaheim peppers or a sprinkle of cayenne pepper.

For a slightly sweet and smoky flavor, try substituting the smoked paprika with chipotle peppers in adobo sauce.

To make this recipe more substantial, serve the chicken and salsa with warm flour or corn tortillas, or over a bed of Mexican rice or roasted vegetables.

If you’re short on time, you can skip the marinating step and simply season the chicken with the cumin, smoked paprika, salt, and pepper before baking.

The result will still be delicious! This recipe is perfect for a summer gathering or potluck, as it’s light, refreshing, and easy to scale up or down depending on the number of guests.

Nutrional Value

  • Calories: 340
  • Total Fat: 12g
  • Saturated Fat: 2.5g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 2g
  • Sugars: 18g
  • Protein: 35g
Mango Salsa Chicken
Mango Salsa Chicken

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