Reviewed: Sep. 13, 2009

If you like dessert for dinner than its good. It tasted ok to me, nothing fancy. My daughter only ate the mango out of it and my husband only picked out the chicken and wiped off the sauce. It was way too sweet.

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amber

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Reviewed: Aug. 23, 2009

Quick, easy, healthy and yummy!

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kriszylich

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Reviewed: Jul. 2, 2009

Very flavorful and a great meal to throw together when you don't have a lot of time. Made this with stringbeans and orange rice and everything went together well. Next time I make this, I'll add some peppers and onions to the dish. The sauce was good but very sweet, so if you're not a huge fan of sweetness in your main course, be aware of that.

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Ryan

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: May 31, 2009

Lots of flavor, too much ginger for me, next time I will do about half the ginger!

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rykanz

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Reviewed: May 26, 2009

This was SO good and easy to make. I served it over a bed of sauteed spinach w/garlic. Perfect!! The next day, I had it over a bed of organic Fresh Herb Salad. I used the sauce as the dressing. Excellent!!! I will pass this one on.

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Suzanne

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Reviewed: Mar. 25, 2009

My husband gave it an 8.5 out of 10

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cibaena212

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Reviewed: Mar. 22, 2009

I loved this recipe, and so did my guests. I only gave it four stars because I really upped the quantity of spice. It didn't smell strong enough when cooking it. I'd go with at least double, if not triple, the ginger and cinnamon.

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Mical K.

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Garland, Texas, USA

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Reviewed: Oct. 10, 2008

Not what I was expecting but I liked it. I think I used too much thyme, and the sauce didn't thicken like it was supposed to so had to add a bit of cornstarch. Make sure that the mango used is completely ripe. Interesting taste - great if your tired of the same old chicken.

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angelajoh

Cooking Level: Intermediate

Home Town: Tabor, Iowa, USA

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Reviewed: Sep. 9, 2008

Definately a nice way to spice up chickden. I stewed the mangoes for more like 10 minutes in the spiced orange juice though, to try to get more mango flavor into the sauce. I think next time I'm going to try mango nectar to replace a bit of the orange juice. I may try this sauce with fish too.

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Melinda

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

I call this Gingered Orange Mango Chicken because it sounds more exciting that way when I introduce it to a tableful of people. Either way, however, it's the same great taste. Served it in the Bahamas when we had an overabundance of fresh mangoes and didn't know how to eat them all. Excellent, excellent recipe. I highly recommend!

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Sarah

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

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Reviewed: May 13, 2008

I loved the mango sauce! I didn't have any ground ginger but did a quick substitution with instant ginger tea that dissolved into the sauce. Served it over rice with a little cilantro garnish. Can't wait to make it again! Thanks!

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ayk

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: May 4, 2008

Very good!

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Cookin' Kat

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Reviewed: Apr. 24, 2007

I actually was not amazed by this dish, but my husband said it was the best thing I had ever cooked(but mangos are his very favorite fruit).

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holly-lu-ya

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Reviewed: Jul. 18, 2006

Very easy to make with great flavors. Looks like you spent a lot of time when you didn't. Will difinetly serve to guests.

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GREGLEVINSKY

Home Town: Louisville, Kentucky, USA

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Reviewed: May 17, 2006

It just tasted like chicken in oj. Just was not impressed

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CASHCHAZ

Cooking Level: Intermediate

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Reviewed: May 10, 2006

This chicken was a great combo of sweet and tangy. I let the chicken simmer in the sauce for a bit and I used mangoes that were in the use today or throw out tomorrow stage. Turned out fabulous, even the kids liked it!

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ERIKKAM

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Reviewed: Oct. 8, 2005

This was a really quick and easy recipe that I made it for the first time for guests. You can use as much or as little of the delicious mango dressing as you like. I added 1/3c orange juice to the chicken just before it was cooked thru to cut a little citric acid into the meat. *Hint: have the lemon juice ready before you take the chicken out of the skillet. You do NOT want to burn the bits in the pan.

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Seasonjoy

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Reviewed: Jul. 26, 2005

This recipe is a little different but pretty good. I like to make the same amount of sauce with only two servings of chicken and serve the sauce over rice. I like to double the bouillon and quadruple the ginger for more flavor.

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Annaid

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2003

The sauce was way too tangy to go with chicken. I had to add sugar and pineapple to try to reduce the acidity. The chicken itself was ok, though.

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HIZNEIDI

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Reviewed: Jun. 3, 2002

I loved this recipe, but my husband lived in Brazil for two years and thought the dish was an insult to mangos. I might try adding the mangos later in the recipe. Thanks!

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