Reviewed: Jun. 7, 2008

Hey guys, this is my recipe. When you mix the last sauce, add the water but make sure it is HOT so the honey is mixable instead of sticky. And I just put fresh mango's in the juicer to get the nectar. Enjoy! IMPORTANT juice your mango once its nice and soft, it's sweet when it's soft, and has a more sour taste when it's still a bit firm

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141 users found this review helpful

Reviewer:

greatfoodaddict

Cooking Level: Expert

Living In: Humble, Texas, USA

Reviewed: Jun. 27, 2008

I've made this now a few times and I prefer it with a few changes. I substitute about 1/4 cup of Thai Sweet Red Chili Sauce for the honey and lemon juice, and I puree a fresh mango in the food processor instead of using juice or nectar. After the chicken cooks, I set it aside and stir-fry some broccoli, then add the chicken back in with the sauce. At the very end, I toss in some fresh mango slices, just to warm them. I garnish with sliced red onion and chopped cilantro. Served with basmati rice, this is a delicious meal!

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105 users found this review helpful

Reviewer:

TARADAWN

Cooking Level: Expert

Reviewed: Jul. 19, 2010

Just finished preparing this for my family and it was a hit. I did make a few adjustments. I doubled this recipe. Instead of garlic powder I used 6 cloves of garlic and added them skillet along with some sliced baby bellas while I was browning my chicken. Also in lieu of mango nectar I used a mango smoothie that i found in a bottle in the cold juice aisle, it had lemon juice in it so I omitted that from the recipe. I served it with Jasmine rice and sliced mango. My husband and 8 year old daughter both loved it. Will definately make again.

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36 users found this review helpful

Reviewer:

jewelz2000

Cooking Level: Expert

Living In: Trinity, Florida, USA

Reviewed: Aug. 23, 2009

Rotisserie Version: I used 1/2 a rotisserie chicken (chopped up), so I just skipped the first part. I made the sauce, added the chicken, brought to a boil, and then let it simmer for 10 minutes. I served it over brown rice. I did use 1/2 cup balasmic dressing instead of straight vinegar and decreased the water to 1/2 cup. Also, I just chopped up 1 whole mango. I liked the chunks. It's different, but in a good way. :) Thanks for sharing the recipe!

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16 users found this review helpful

Reviewer:

NikkysNiche

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Jun. 15, 2008

This was very good. I used pork chops instead of chicken. I made a few of the chops plain (for the kids) and the other with the mango in the egg mixture and I honestly couldn't tell much difference in the breading between the two. But, the sauce...it was great. A little too sweet maybe for my taste, I want to try it again with some red pepper flakes. All in all, this is a great recipe! Thanks for posting it!

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15 users found this review helpful

Reviewer:

Hetnjay

Cooking Level: Expert

Home Town: Selma, Alabama, USA

Reviewed: Sep. 21, 2008

I've made this twice now, and it's been incredible both times! It's easy, delicious and receives rave reviews! I made it with mashed potatoes and a salad...perfect...

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12 users found this review helpful

Reviewer:

Meredith Rae

Reviewed: Jun. 1, 2011

What surprised me the most about this recipe is that is for only two chicken breasts. There was enough in all areas for four if not six breasts. The next thing is that this is not a piccata at all. That uses fillets, flattened and dredged lightly with a pan sauce of lemon, butter and capers. This could be a piccata recipe if the mango flavor wasn't so overwhelming and used fillets. The lemon juice used here was completely lost. Heating olive oil has to be at a lower temperature as it burns easily. After about 2-1/2 minutes my chicken started to burn. In conclusion, this recipe should be called "sauted mango chicken breasts" for four to six servings.

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9 users found this review helpful

Reviewer:

RobRailsback

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

Reviewed: May 11, 2010

I made this a few days ago, after my husband found a good deal on chicken breasts. It was absolutely delicious! There was nothing that I would change here. It was great with jasmine rice. My husband said "this chicken died for a good cause" :) Thank You greatfoodaddict!

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8 users found this review helpful

Reviewer:

choppie

Cooking Level: Expert

Home Town: Clinton, Iowa, USA

Living In: Stockholm, Stockholms, Sweden

Reviewed: Jul. 12, 2008

The chicken was great, but we thought the sauce was merely ok. I served it over Jasmine rice. The recipe made alot of sauce, so if I made this again, I would probably half the sauce recipe. Like others, I didn't really taste the mango in the chicken coating.

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7 users found this review helpful

Reviewer:

MommaOfThree

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 2, 2011

This recipe was very good and very different. I couldn't find Mango Nectar so I used Peach Nectar (I had trouble finding this in the store - but finally did find it in the international isle - near oriental foods). I bought 2 cans and it was more than enough. I didnt' change anything about the recipe except for using the peach nectar. As other reviewers noted - there is enough sauce for way more than 2 chicken breasts. I used 6 whole breasts (thin sliced) and still had too much sauce (for coating the chicken). Instead of simmering the chicken in the balsamic on the stovetop, I put in the oven to heat through and it came out fine. I just left it in the oven for probably 20 mins or so at 350 while my sweet potatoes heated. This recipe was very good, very sweet - a good change for a chicken recipe. It won't be on my regular weekly menu, but definitely great for company or a special occasion where you want something a little different. Next time I will try with the Jamine rice that everyone refers to. Thank you for sharing your recipe!

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5 users found this review helpful