detail Mango Cilantro Chicken Talbot 4

Mango Cilantro Chicken Recipe with Truvía® Natural Sweetener

With a mango/cilantro bite, a hint of hot sauce and a halo of sweetness, this spicy, dish just begs for seconds. 20% fewer calories* and 85% less sugar* than the full-sugar version. This tasty dish brings an international flair to your next meal. Makes 6 servings. To watch a video demonstration of how to make this recipe, click here.

  • Serving Size: 5 oz. of chicken
210 Calories


  • 2 mangoes, peeled, pitted and roughly chopped

  • 1 bunch fresh cilantro (chopped stems and all)

  • 34 cup of zero-calorie Truvía® Natural Sweetener Spoonable***

  • 1 Tbsp your favorite hot sauce

  • 2 tsp red wine vinegar

  • 1 cup of coconut milk

  • 12 red onion, diced

  • 2 Tbsp ginger, minced

  • 4 cloves garlic, peeled and minced

  • 1 fresh lime, juice and zest

  • 2 Tbsp olive oil

  • 4 oz. of water

  • 2 tsp kosher salt

  • 1 tsp freshly cracked black pepper

  • 2 lbs. boneless, skinless chicken breasts

  • Non-stick cooking spray


  1. Put the mangoes, cilantro, Truvía® Natural Sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and oil in a food processor and puree until smooth, add water if too thick. Adjust salt and pepper to taste. You should have about one quart of marinade-split in half.

  2. Add the chicken with half the mango mixture to a plastic bag, and rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.

  3. Put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes. Store sauce refrigerated and reheat before serving.

  4. Preheat a grill to medium high heat. Spray with non-stick cooking spray so chicken won't stick to the grill. Season chicken with salt and pepper and place on grill. Cook slowly to avoid burning. Turn heat down to medium and cook for about 20 minutes basting the chicken with marinade. Discard marinade that was in contact with raw chicken. For the last 10 minutes of cooking only use the stovetop sauce as a marinade

  5. Cook chicken until reaching an internal temperature of 165° F. Slice the chicken and serve with steamed greens such as spinach. Spoon some of the cooked sauce over the chicken if desired.

*This entree has 210 calories and 2 grams of sugar per serving, compared to the full-sugar version that has 260 calories and 14 grams of sugar per serving.

**Erythritol value may vary based on your choice of sweetener

Nutrition Per Serving

Calories 210
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 85mg
Sodium 440mg
Total Carbohydrate 10g
Dietary Fiber 1g
Sugars 2g
Erythritol** 6g
Protein 35g
Vitamin A 25% DV
Vitamin C 4% DV
Calcium 15% DV
Iron 10% DV