It’s mango everything season: Try this viral ripe mango chicken fry recipe

It’s mango everything season. From pulissery to popsicles, we’re finding new ways to sneak mango into every meal. But just when you thought the mango menu was maxed out, along comes the dish nobody saw coming - ripe mango chicken fry.

Sweet, spicy, sticky, and slightly scandalous, this dish is where summer fruit meets serious heat. It’s the kind of recipe that sounds questionable at first bite... until you realise you’ve cleaned the plate and are licking the spoon. No judgment here.

Ready to join the viral wave? Here’s how to make it.

Ingredients

500 g boneless chicken (thighs or breasts, chopped into bite-sized pieces)
1 tbsp ginger-garlic paste
1 tsp red chilli powder
¼ tsp turmeric powder
½ tsp black pepper powder
Salt to taste
1 tsp lemon juice
1½ tbsp cornflour
1 tbsp all-purpose flour (maida)
½ cup ripe mango pulp (one medium mango, blended smooth)
1 tsp finely chopped garlic

1 tsp red chilli flakes
1 tbsp soy sauce
1 tsp vinegar
1 tbsp honey
A pinch of salt
2 tsp oil
Oil for shallow frying

Preparation
Marinate the chicken with ginger-garlic paste, red chilli powder, turmeric, black pepper, salt, lemon juice, cornflour, and maida
Set aside for at least 30 minutes
Heat oil in a pan and shallow fry the marinated chicken pieces in batches until golden brown and crispy
Remove and set aside
In another pan, heat 2 teaspoons of oil
Add the chopped garlic and sauté for a few seconds
Add the mango pulp, red chilli flakes, soy sauce, vinegar, honey, and salt
Cook on medium heat until the sauce thickens slightly
Add the fried chicken to the sauce and mix well so the chicken is evenly coated
Let it simmer for a couple of minutes so the flavours meld
Serve hot.