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Mango Sauce for Chicken

Mango and orange give this sauce a terrific Hawaiian flavour. Garnish chicken with a ring of pineapple for a beautiful presentation.


4 servings



Total Time:

41 Minutes


2.0 Litre Container


2 (350 g) boneless skinless chicken breasts
½ (70 g) green bell pepper, sliced
1 Tablespoon extra virgin olive oil
½ cup (120 ml) low sodium chicken broth, or vegetable stock
2 (350 g) mangoes, pitted, peeled, divided use
1 medium (140 g) orange, peeled
1 Tablespoon (5 g) fresh ginger root, ⅛ inch thick


1. Pound chicken breasts to 1/4-inch (.6 cm) thick. Sauté chicken with green peppers in olive oil. Remove the saucepan from the heat and keep it warm.
2. To make the sauce, place chicken stock, one mango, orange, and ginger into the Vitamix container and secure the lid.
3. Start the blender at its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
4. Blend for 1 minute or until smooth.
5. Pour into a saucepan with the chicken and green pepper. Simmer for 5-8 minutes or until sauce thickens.
6. Cube remaining mango, add to sauce and take off heat. Season with your favourite hot sauce, black pepper. Serve over rice.

Nutrition Information

Serving Size 1 serving (262 g)
Amount Per Servings
Calories 250
Total Fat 7 g
Saturated Fat 1.5 g
Cholesterol 75 mg
Sodium 65 mg
Total Carbohydrate 18 g
Dietary Fibre 3 g
Sugars 15 g
Protein 28 g