There’s something about the combination of sweet, juicy mangoes and tender, savory chicken that just screams summer to me. This Mango Salsa Chicken recipe is one of my go-to meals when the weather heats up and I’m craving something light, fresh, and incredibly delicious. I first whipped this up for a picnic with friends, and it quickly became a favorite.

The mango salsa is so vibrant and refreshing, and it pairs perfectly with the juicy, seasoned chicken. Whether you’re planning a picnic, a light summer lunch, or just need a quick and easy recipe, this one is a guaranteed crowd-pleaser.

Here’s everything you need to know to make it yours!

What’s Inside This Recipe?

Ingredients for Mango Salsa Chicken

Before we jump in, let’s gather our ingredients! This recipe is simple and uses fresh, summery flavors you’re going to love.

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper

For the mango salsa:

2 ripe mangoes, diced into small cubes
1 red bell pepper, finely chopped
½ red onion, finely chopped
1 small jalapeño, seeds removed and finely diced (optional for extra heat)
Juice of 1 lime (about 2 tablespoons)
¼ cup fresh cilantro, chopped
¼ teaspoon salt

You’ll also need a skillet or grill pan for the chicken, plus a mixing bowl for the salsa. Got everything ready? Let’s get cooking!

Step-by-Step Guide to Make Mango Salsa Chicken

This Mango Salsa Chicken recipe is super straightforward, even if you’re new to cooking. Let’s walk through it step by step so you can nail it on the first try!

Step 1: Season the chicken

Start by patting the chicken breasts dry with a paper towel. In a small bowl, combine the chili powder, garlic powder, paprika, cumin, salt, and black pepper. Drizzle olive oil over the chicken, then rub the spice mix all over each piece, making sure they’re evenly coated.

Step 2: Cook the chicken

Heat a skillet or grill pan over medium-high heat. Once it’s hot, add the chicken breasts. Cook for about 6–7 minutes on each side, or until the internal temperature reaches 165°F. You’ll know they’re done when they’re golden brown and juicy. Remove from the heat and let them rest for 5 minutes.

Step 3: Make the mango salsa

While the chicken cooks, make your fresh mango salsa. In a medium bowl, combine the diced mangoes, red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and salt. Toss everything gently until well mixed. The colors and aroma are so summery—it’s hard not to snack on it right away!

Step 4: Serve and enjoy

Once the chicken has rested, top each piece with a generous scoop of mango salsa. Serve immediately and watch the flavors come alive. This pairs wonderfully with a light salad or over a bed of rice for a heartier meal.

Common Questions About Mango Salsa Chicken

How do I know when the chicken is fully cooked?

I always recommend using a meat thermometer to check for doneness. The chicken is ready when the thickest part reaches 165°F. No thermometer? Slice into the center—if the juices run clear and there’s no pink, you’re good to go.

Can I make the mango salsa ahead of time?

Absolutely! The mango salsa can be made a few hours ahead and stored in the fridge. In fact, letting it sit for a bit allows the flavors to meld together even more. Just give it a quick toss before serving.

What can I serve with Mango Salsa Chicken?

This dish is super versatile! It’s lovely on its own, but you can also serve it with a side salad, quinoa, or even tucked into tacos for a fun twist. For a picnic, pair it with some tortilla chips to scoop up any extra salsa.

Can I grill the chicken instead of using a skillet?

Yes! Grilling the chicken adds a smoky flavor that’s incredible with the mango salsa. Just preheat your grill, oil the grates, and cook the chicken as instructed, flipping halfway through.

What if I don’t have fresh mangoes?

No fresh mangoes? No problem! You can use frozen mango chunks—just let them thaw and dice them up. While fresh is best, frozen works in a pinch.

Creative Ways to Customize Mango Salsa Chicken

One of the best things about this recipe is how flexible it is. Here are a few ideas to make it your own:

Make it vegetarian: Skip the chicken and serve the mango salsa over grilled tofu or a hearty black bean and quinoa salad.
Spice it up: Add extra jalapeño or a pinch of cayenne pepper to the salsa for a spicy kick.
Go dairy-free: This recipe is naturally dairy-free, but if you want to make it extra creamy, add diced avocado to the salsa.
Try a marinade: Marinate the chicken in lime juice, olive oil, and garlic for an extra layer of flavor before adding the spice rub.
Perfect for leftovers: Store any leftover chicken and salsa separately in airtight containers in the fridge for up to 3 days. The chicken is great sliced up in wraps or over a salad, and the salsa makes a fantastic topping for tortilla chips!

Give This Mango Salsa Chicken a Try!

I hope you’re as excited to try this Mango Salsa Chicken as I am to share it with you. It’s a light, fresh, and flavorful dish that’s perfect for summer lunches, picnics, or whenever you’re in the mood for something vibrant and delicious.

If you make it, let me know how it turns out! Leave a comment below, rate the recipe, or share a photo on Instagram and tag me—I’d love to see your creations.

Looking for more summer recipe ideas? Be sure to check out my Fresh Watermelon Feta Salad or Easy Shrimp Tacos—both are perfect for warm, sunny days.

Happy cooking, friends! Let’s make this summer extra delicious.
– Wanda