Traveling to a tropical, faraway destination is the stuff of dreams. The warm breeze on your skin, a bright azure sky inviting you into its brilliance and the aroma of exotic meals, beautifully plated. Perhaps, a fruity cocktail?

Don’t break the piggy bank, just yet. With this Mango-sweetened recipe, you can conjure up some luscious, sensory flavours right in your own kitchen.  Just pop your sunglasses on, throw a mini umbrella in your iced tea and dig in.

The sweeteness of mango is complemented by tender chicken, savoury onion and surprisingly simple spices. A splash of dark rum is the final note is this epicurial melody.

If you’re itching to wander but just can’t get away, pair this with steamed rice or a fresh salad and you have a meal worthy of satisfying even the most relentless travel bug.

Total Prep Time: 1 Hour

Servings in Recipe: 6

Serving Size: 2 cups

Calories per serving: 345




  • 5 tbsp butter or margarine
  • 1 tbsp vegetable oil
  • 5 Chicken breasts
  • 1 large onion, sliced
  • 2 1/2 cups milk
  • 4 tbsp flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp ginger
  • 3 tbsp dark rum
  • 1 ripe mango, peeled and cubed
Tropical Mangorita Chicken Ingredients




  • Preheat oven to 350F/180C
  • In a large pan, melt half the butter and the 1 tbsp of veg oil (the oil keeps the butter from burning).
  • When melted, add all five chicken breasts and brown both sides. About 3 minutes per side. (Keep this pan handy when done as you will be deglazing it later to get all those yummy chicken bits into your sauce).
  • Place browned chicken breasts in a buttered casserole dish. 
  • Sprinkle your sliced onions over the chicken.
  • Pour milk over the chicken and onions. 
  • Cover the casserole dish with foil and bake in oven for 45 minutes (The milk may become a bit clumpy during the cooking process but this is completely fine).
  • When 45 minutes has passed, remove casserole dish from oven.
  • Remove chicken and onions from the casserole dish with a slotted spoon and place in a separate bowl. Cover with the same piece of tin foil. Keep the milk/broth in the dish for now. 
  • Now, return to your large pan and add the remainder of your butter, allowing it to melt. 
  • When melted, add the flour, whisking one tablespoon into the butter at a time to make the base for your sauce. 
  • Gradually add the milk/broth mixture from the casserole dish. 1/3 at a time, whisking to combine as you go. The whisk will also serve to break up any bits of milk that have clumped up.
  • Continue to slowly whisk your sauce until it is thickened, creamy and smooth. About 5 minutes. 
  • Add seasonings and rum. Continue whisking until evenly combined.
  • Add chicken and onions, and now the mango, to your sauce and simmer on medium heat for about 10 minutes. 




Creamy coconut rice with
ginger and fresh lime

Quinoa with sliced avocado
and baby spinach


Naan Bread

Baked baguette with
butter and parsley


Chateau Canada
Bordeaux Superieur

Macon Villages
Chateau de Mirande


  • Chicken breasts > Tofu
  • Milk > Soy, oatmeal or  almond Milk
  • Can be made minus rum

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