Coconut Crusted Chicken With Mango Salsa

Hope you survived April Fool’s Day without being the butt of anyone’s joke. It was a fairly uneventful day at our house, although one of my boys did scream his head off about finding a bug in the house to try to get me to come running. I’m going to have to think of a good one for next year. I remember one year my mom short-sheeted my bed.

Has that ever happened to you? Such a strange feeling to hop into bed, slide your legs down only to suddenly jam your toes against an unexpected endpoint before you even get halfway down the length of the bed. I’m pretty sure she only did it because I had put Saran Wrap on the toilet. OOPS!

Chicken coated in a crispy coconut breading topped with a sweet and mildly spicy mango salsa.

Well, my friends, this Coconut Crusted Chicken with Mango Salsa is no joke! Mangos are quickly becoming my new best friend. You know how there are certain foods, you don’t necessarily dislike, but don’t really think to cook with? That used to be me and mangos. Yes, I loved you when I was in Maui three years ago, and every now and then you show up on my take out fish taco, but I’m not really going to bring you home and include you in my daily life…

Chicken coated in a crispy coconut breading topped with a sweet and mildly spicy mango salsa.

But lately we are really warming up to each other! I started out using them as a frozen addition to our green smoothies (recipe coming soon!), and when I realized how much I loved that sweet, tropical flavor, I decided to try buying fresh mango. I looked up a little YouTube video on how to properly cut a fresh mango, because I vaguely remembered something about a pit that is the same color as the fruit. It was very helpful! My boys loved the inside-out mango trick.

Chicken coated in a crispy coconut breading topped with a sweet and mildly spicy mango salsa.

After falling in love with mangos in my green smoothie, and thinking of more ways to use fresh mangos, making my own mango salsa naturally came to mind. It’s so simple and fresh. And you can control the heat by using more or less spicy peppers. I used one whole jalapeño pepper without the seeds and membrane, and my salsa was very mild.

So then I wondered, what do I want to top with this amazing mango salsa? How about coconut crusted chicken?

Chicken coated in a crispy coconut breading topped with a sweet and mildly spicy mango salsa.

I did a simple flour/egg/coconut dipping sequence with some thinly cut chicken breasts, and then pan fried them in butter. I love the sweet, spicy, crunchy combination. The textures and flavors are perfect together!

Chicken coated in a crispy coconut breading topped with a sweet and mildly spicy mango salsa.

Slicing the chicken into thin filets helps them cook through faster. So place one hand flat on top of your chicken breast, and with a sharp knife, parallel to your cutting board, slice the chicken breast into two thin filets. I found that with a chicken breast that was thicker, my coconut crust was nicely browned before the chicken was cooked through.

Chicken coated in a crispy coconut breading topped with a sweet and mildly spicy mango salsa.

We enjoyed this as a light dinner, but it would be fabulous over rice, or sliced and stuffed into tacos. So if you don’t already, branch out a little and get friendly with your local mangos! If you already love mangos, let me know your favorite way to eat them.

Coconut Crusted Chicken With Mango Salsa
Serves: 4 (small)
Mango Salsa
  • 2 fresh mangos diced
  • 1 jalapeño finely diced
  • 1/4 cup cilantro chopped
  • 1/4 cup red onion diced
  • juice from half a lime (about 1 tablespoon)
  • sprinkle of salt
  • 2 chicken breasts, split horizontally to make four thin filets, total
  • 1/4 cup flour mixed with 1/2 teaspoon salt
  • 1 egg plus 1 tablespoons milk
  • 1 cup sweetened coconut flakes plus 1/2 cup all purpose flour
  • 2-3 tablespoons butter
Mango Salsa
  1. Toss the mango, jalapeño, cilantro, and red onion together in a small bowl. Squeeze lime juice over the top and sprinkle with salt. Stir to combine, and cover until ready to serve. I like to serve it at room temperature. Refrigerate leftovers.
  1. Place flour and salt in one shallow bowl, the egg and milk in another bowl, and the coconut and flour into yet another shallow bowl.
  2. One by one, dip the pieces of chicken into the flour, then egg, then coconut. Press the coconut to the chicken to get as much to stick as you can.
  3. In a large nonstick or cast iron skillet on medium heat, melt 2 tablespoons of butter and spread around the pan. When the pan is hot, place the chicken into the pan and cook for about 5 minutes on each side, or until the coconut is golden and the inside of the chicken is cooked through. The exact time will depend on the thickness of your chicken. Add a little more butter when turning the chicken if your pan is dry.
  4. Plate the chicken and top with mango salsa.


  1. says

    This looks delicious!! I love mango salsa, but I’m usually at a loss for what to do with it other than just eat it with chips, so this will be a welcome change!

  2. says

    Julie, you made one of the best-looking dishes I’ve seen in a while. So glad you’re warming up to mangoes again. I adore that beautiful fruit, so needless to say, I am all over this mango salsa!! Wish I would have been invited to your house for dinner, ha!

  3. Jenna says

    I have just started liking mangos more recently as well! It’s sometimes hard to find the perfectly ripe ones. I really enjoy eating mango salsa on the tamales from Trader Joes! :) Can’t wait to try this chicken recipe!

    • says

      I think I got lucky this time picking ripe ones. They just had a tiny bit of give when I pressed on the skin. Hope you get a chance to try this recipe – we loved it!

  4. Robin says

    I attempted to make this for dinner tonight… The salsa turned out great, though I added a little bit of pineapple juice because I didn’t think the lime juice was enough. Next time, I won’t use as much jalapeno (half or a quarter would be enough for us). As for the chicken, we cooked it in a cast iron skillet, over medium-hi heat, but the coconut burnt :( We ended up having pizza… the salsa will be good for fish tacos another night!

    thanks for sharing this recipe!

    • says

      Robin, definitely would need to cook on medium heat. Always frustrating when you have to go to plan B for dinner! Hope you do get to enjoy the salsa on fish tacos. That sounds so good!

  5. says

    I just made this for dinner, and it was fantastic! Since we’re living in the Philippines for a short while, this is a great way to use the fresh mango and coconut we have access to. Thank you for sharing!

    • says

      I’m so glad you liked it! I just peeked at your blog and can’t wait to sit down and go through it page by page. Thanks for stopping by Taylor!

  6. Beverly says

    Amazing dish! I used almond flour and toasted coconut. My husband said he usually doesn’t like very fancy food but loved it. He said he loved the chicken and wants to try it with tilapia too. He told me not to lose the recipe. Thanks!

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