A delightfully different way to enjoy mango.


If desired, cubes of pre-roasted squash or pumpkin can be used in place of the mango.
Makes 6 servings
Cooking time: n/a


  • 2 Tbsp (30 mL) all-purpose flour
  • 1 Tbsp (15 mL) Spanish paprika
  • 1 Tbsp (15 mL) pumpkin pie spice
  • 1/8 tsp (0.5 mL) cayenne pepper or crushed red chili flakes
  • 4 chicken breasts, boneless, skinless, cubed
  • 2 Tbsp (30 mL) canola oil
  • ½ cup (125 mL) diced red onion
  • 1 can (14 ounces/398 mL) light coconut milk
  • 1 can (14 ounces/398 mL) diced, unsalted tomatoes
  • 1 cup (250 mL) mango chunks, fresh or frozen, thawed


  1. Preheat oven to 350°F (180°C).
  2. In a large zip seal bag, combine flour, paprika, pumpkin pie spice and cayenne pepper or red chili flakes. Shake to mix well. Add chicken, about ¼ at a time and shake to coat.
  3. In a large oven-safe saucepan, heat canola oil over medium-high heat. Add chicken and brown for approximately 5 minutes per side. Remove chicken from pan.
  4. Add onions and cook for about 3 minutes or until just softened. Add coconut milk, tomatoes, mango and return chicken to oven safe saucepan.
  5. Bake for 25 minutes. Serve on its own or with steamed rice. 


Carbohydrate exchange information
1 Carbohydrate Choice
2 Meat & Alternative Choices

Yield: 6 servings Serving Size: 1 cup (250 mL)

Recipe courtesy of www.CanolaInfo.org 

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