Fricy Sticky Mango Chicken Skewers

Recipe byEmma Moross, Registered Nutritionist (RNutr)

Reviewed byAugusta Gray, Registered Nutritionist (RNutr)

Portion of mango chicken skewers on a white oven dish with pitta

High in protein and full of flavour, these fricy mango chicken skewers are coated in a super-simple homemade glaze of sweet, dried mango, honey, lime and a kick of sriracha – perfect for grilling

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Nutrition

Ingredients

For the skewers

Two chicken breasts
90g H&B dried mango
1 tbsp H&B clear honey
1 tbsp sriracha sauce
Juice of ½ lime
Two spring onions, sliced
½ red chilli, sliced
Salt and black pepper, to taste

These fricy (the fruity and spicy trend not to be missed) mango chicken skewers are a simple, high-protein way to bring bold, tropical flavours to your table. Keeping dried mango in the cupboard means you can rustle up delicious homemade sauces and glazes even when fresh mango is harder to come by. Here, soaked dried mango is blended into a smooth glaze with honey, zesty lime and fiery sriracha – creating the perfect balance of sweetness, tang and gentle heat. Coated in the glossy marinade and grilled until lightly caramelised, the chicken stays tender and juicy with every bite. Finished with fresh spring onions and chilli, they're ideal for summer hosting, barbecues or easy weeknight dinners.

Nutritional information

Per	Per 1 skewer
Energy (kcal)	167 kcal
Fat	2g
of which saturates	0g
Carbohydrates	17g
of which sugars	17g
Fibre	0g
Protein	22g

Method

Step 1

Cover the dried mango with boiling water and leave to soak for 10 minutes until softened.

Step 2

Meanwhile, cut the chicken breasts into large, even-sized chunks.

Step 3

Drain the mango, reserving a splash of the soaking water. Add the softened mango, honey, sriracha sauce, lime juice, salt, pepper and a splash of the reserved mango water to a blender. Blend until smooth, adding a little more water if needed to create a thick, sticky glaze.

Step 4

Place the chicken chunks into a large bowl and pour over the glaze. Toss well until each piece is evenly coated. If time allows, cover and marinate in the fridge for 20–30 minutes for even more flavour.

Step 5

Spear the chicken onto four skewers, brushing over any remaining glaze.

Step 6

Grill for 10–15 minutes, turning occasionally, until the chicken is cooked through and lightly caramelised.

Step 7

Transfer the skewers to a serving plate and garnish with the sliced spring onions and red chilli. Serve immediately and enjoy.

Fricy sticky mango chicken skewers FAQs 

Can I swap the chicken for tofu?

Absolutely. Firm or extra-firm tofu works best as it holds its shape during cooking. Simply press the tofu to remove excess moisture, cut it into cubes and coat it in the fricy mango glaze before grilling until lightly charred and heated through. You can also substitute the honey with maple syrup for a vegan-friendly glaze.

Can I use fresh mango instead of dried mango?

Yes, but the flavour and texture will be slightly different, and it won't need soaking. Dried mango creates a thicker, stickier glaze with a more concentrated sweetness, while fresh mango produces a lighter, fruitier marinade. If using fresh mango, choose a ripe variety and reduce or omit the added water when blending to achieve a smooth coating consistency.

Can I use halloumi instead of chicken?

Halloumi is a tasty vegetarian alternative and works well with the sweet and spicy mango glaze – though while it does provide protein, the nutritional profile differs from chicken, with more fat and typically less protein per serving.

Cut the halloumi into large cubes, coat lightly in the glaze and grill for six to eight minutes, turning occasionally, until golden and lightly charred. As halloumi is naturally salty, you may want to reduce or omit the added salt in the glaze.

What can I serve with these sticky mango chicken skewers?

These skewers pair well with wholegrain rice, coconut rice or our warm gluten-free yoghurt flatbreads to soak up the sticky glaze. For a lighter option, serve alongside this high-fibre quinoa and kale ancient grains or our baked aubergine with benefits. They also make a great addition to a summer barbecue spread with corn on the cob, air fryer roast potatoes or these high-fibre roasted sweet potatoes.