Asian Mango Chicken Skewers with Spicy Mango Sauce

Some ingredients seem to do two jobs effortlessly—they make a dish taste wonderful and make it look beautiful at the same time. Mango is definitely one of them.

These Asian mango chicken skewers started with the idea of creating something sweet, spicy and slightly smoky, with enough colour to make the plate immediately inviting. Fresh mango puree became the base of both the chicken marinade and the accompanying sauce, bringing natural sweetness while helping create that lovely caramelised finish on the chicken as it cooked.

And visually? The golden mango-marinated chicken paired with pieces of yellow pepper made these skewers almost monochromatic, but in the best possible way—warm, sunny and vibrant.

I wanted the sauce to echo the flavours of the marinade without tasting the same. Once cooked, you can simply use the sauce as it is.

But because I was photographing the dish, I blended mine once again until completely smooth.

This step is absolutely optional.

From a food-styling perspective, however, a silky sauce often photographs more beautifully. It gives you cleaner swirls, spoon marks, and drizzles without little pieces of shallot or ginger interrupting the surface.

Sometimes the recipe stays the same—the styling simply asks for one additional step.

Preparation time: 15-20 minutes
Cooking time: 10-15 minutes
Serves: 4-5

Ingredients

• Boneless chicken, cut into bite-sized pieces 500 g
• Yellow bell pepper, cut into squares 1
• Wooden skewers, soaked in water for at least 20–30 minutes
• Mango puree ½ cup
• 1 tbsp soy sauce 1 tbsp
• 1 tsp sesame oil 1 tbsp
• 1 tbsp Thai sweet chilli sauce 1 tbsp
• 1 tsp freshly grated ginger 1 tsp
• 2 garlic cloves, grated or finely minced 2 cloves
• 1 tsp brown sugar 1 tsp
• ½ tsp crushed red pepper or chilli flakes ½ tsp
• Salt, if required
• Freshly ground black pepper

For the Spicy Mango Sauce

• Mango puree ¾ cup
• Shallot, finely chopped 1 small
• Grated ginger 1 tsp
• Cloves, minced 1–2
• Thai red curry paste, depending on preferred heat 1–2 tsp
• Sugar, depending on the sweetness of the mango 1–2 tsp
• A splash of water if required
• Salt to taste

Method

1. In a bowl, combine the mango puree, soy sauce, sesame oil, Thai chilli sauce, ginger, garlic, brown sugar, crushed pepper and black pepper.
2. Add the chicken pieces and mix until everything is thoroughly coated. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours.
3. Thread the marinated chicken onto the soaked wooden skewers, alternating it with pieces of yellow bell pepper. Do not pack the pieces too tightly; leaving a little space helps the chicken cook and caramelise evenly.
4. Grill the skewers on a grill pan, barbecue or in the oven until the chicken is cooked through and lightly caramelised around the edges. Turn occasionally so that all sides develop colour.
5. Because the marinade contains mango and sugar, keep an eye on the heat—the outside can brown quite quickly.
6. Add the shallot, ginger and garlic to a small saucepan with a tiny amount of oil and cook briefly until fragrant. Add the Thai curry paste and cook for another minute. Stir in the mango puree and sugar.
7. Cook gently for approximately 5–7 minutes, allowing the flavours to come together. Add a splash of water if the sauce becomes too thick.
8. Taste and adjust the seasoning. You can serve the sauce at this stage for a slightly textured finish.
9. For a smoother sauce, particularly if you are plating the dish for a photograph, blend it until silky and pass it through a sieve if you want an exceptionally refined finish. Arrange the warm chicken skewers on a platter and serve with the spicy mango sauce alongside—or spoon a generous swoosh of sauce onto the plate and arrange the skewers over it. A sprinkle of sesame seeds, finely sliced spring onions, fresh coriander, or a few chilli slices would also work beautifully.