Step 1

Whisk marinade ingredients to combine, then add to a bowl with chicken. Cover and refrigerate for an hour.

Step 2

Using an immersion blender or stick blender, puree the mango and set aside.

Step 3

Heat vegetable oil over high heat in large fry pan. Add marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.

Step 4

Add mango puree and coconut milk or cream, stirring to combine. Turn heat to low and simmer for 15 minutes uncovered. Sauce will thicken.

Step 5

Season with salt if needed. Remove from heat. Serve over steamed rice of choice. Garnish with cilantro leaves and chopped nuts if desired.