The story behind this tropical-meets-spicy mango chicken sandwich is just as flavorful as the sandwich itself. It was first imagined by Jordan from Miami, Florida — a culinary student who submitted this idea for a “Global Flavors” fast food contest that encouraged young chefs to blend cultural tastes. The result? A sandwich that brings the heat and the sweet. Think crispy, juicy chicken drenched in a spicy mango glaze, topped with cooling slaw and just the right kick of lime crema — all tucked into a soft brioche bun. When I first heard about it, I was instantly intrigued — and I had to recreate it at home.
How to Make the Burger King Spicy Mango Chicken Sandwich
This sandwich is a limited-time inspired creation that captures bold global flavors, pairing the satisfying crunch of a crispy chicken filet with the sweet heat of mango, a zesty slaw, and creamy lime sauce.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts, pounded to even thickness)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup flour
- 1/2 cup cornstarch
- Vegetable oil, for frying
For the Spicy Mango Glaze:
- 1 cup ripe mango (fresh or frozen, thawed)
- 1 tablespoon honey
- 1 tablespoon sriracha (or more, to taste)
- 1 tablespoon lime juice
- 1/2 teaspoon chili flakes
- Pinch of salt
For the Slaw:
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Pinch of salt
For the Lime Crema:
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- Zest of 1 lime
- Pinch of salt
For Assembling:
- 4 brioche hamburger buns
- Fresh cilantro leaves (optional)
- Pickled red onions (optional)
Instructions:
1. Make the Spicy Mango Glaze:
In a blender, combine the mango, honey, sriracha, lime juice, chili flakes, and a pinch of salt. Blend until smooth. Pour into a small saucepan and simmer for 5–7 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
2. Prepare the Slaw:
In a mixing bowl, toss together the red cabbage and carrots. In a small bowl, mix the rice vinegar, sugar, and salt. Pour over the vegetables and toss well. Let sit for at least 10 minutes to marinate.
3. Make the Lime Crema:
In a small bowl, mix the sour cream (or Greek yogurt), lime juice, lime zest, and salt until smooth. Chill until ready to serve.
4. Fry the Chicken:
In a bowl, marinate the chicken thighs in buttermilk with garlic powder, paprika, salt, and pepper. Let sit for at least 30 minutes (or overnight in the fridge for deeper flavor).
In a separate bowl, mix flour and cornstarch. Remove chicken from buttermilk and dredge in flour mixture until fully coated.
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken pieces in batches until golden brown and cooked through (about 5–7 minutes per piece). Drain on a paper towel-lined plate.
5. Assemble the Sandwiches:
Lightly toast the brioche buns. Spread lime crema on the bottom bun. Add the fried chicken, spoon over a generous amount of spicy mango glaze, and top with slaw. Add cilantro and pickled red onions if desired. Finish with the top bun.
Tips for the Perfect Spicy Mango Chicken Sandwich:
- Double-dredge for extra crispiness: Dip chicken in flour, then back in buttermilk, then again in flour for an extra crunchy coating.
- Mango too ripe? Use half-ripe mango or even frozen cubes for a slightly tart flavor that balances the heat better.
- Make ahead: You can make the glaze, crema, and slaw a day in advance to save time and intensify the flavors.
What to Serve With
This tropical, sweet-heat sandwich deserves sides that balance or complement its bold flavor profile:
1. Coconut Rice with Scallions
The creaminess of coconut milk paired with fluffy jasmine rice is the perfect mellow contrast.
How to Make:
- Cook 1 cup jasmine rice in 1 cup water and 1 cup coconut milk.
- Stir in sliced scallions and a pinch of salt once done.
2. Jicama Fries with Tajín
These crunchy, slightly sweet fries with a tangy chili-lime seasoning offer a refreshing crunch.
How to Make:
- Peel and slice jicama into matchsticks.
- Toss with lime juice and Tajín seasoning. Serve chilled for a cool, crisp side.
3. Charred Pineapple Spears
Sweet caramelized fruit with a smoky edge that echoes the tropical theme.
How to Make:
- Grill pineapple spears until grill marks appear.
- Squeeze fresh lime juice over the top before serving.
4. Mango Agua Fresca
A light, fruity drink that matches the sandwich’s tropical vibe.
How to Make:
- Blend mango, water, a touch of honey, and lime juice. Serve chilled over ice.
Ingredient Substitutes:
Chicken:
- Boneless chicken breasts work fine; just pound them evenly.
- For a vegetarian version, try using crispy tofu or a breaded plant-based patty.
Mango:
- Canned mango pulp or mango nectar can be used in a pinch — just reduce the honey in the glaze.
Sriracha:
- Swap with chili garlic sauce, sambal oelek, or even a smoky chipotle sauce for variation.
Sour Cream:
- Use plant-based yogurt or vegan mayo for a dairy-free crema.
Buns:
- Swap brioche for potato buns, ciabatta rolls, or even a lettuce wrap if you’re going low-carb.
Final Thoughts
This Spicy Mango Chicken Sandwich packs a ton of flavor in every bite — the tropical sweetness of mango, the bold crunch of fried chicken, and the creamy, tangy crema make it a crave-worthy bite from start to finish. It’s bold enough to stand alongside any BK limited-edition drop, and now, it’s in your kitchen.
More Burger King Recipes:
Ingredients
For the Chicken:
-
4 boneless, skinless chicken thighs (or breasts, pounded to even thickness)
-
1 cup buttermilk
-
1 teaspoon garlic powder
-
1 teaspoon smoked paprika
-
Salt and black pepper to taste
-
1 cup flour
-
1/2 cup cornstarch
-
Vegetable oil, for frying
For the Spicy Mango Glaze:
-
1 cup ripe mango (fresh or frozen, thawed)
-
1 tablespoon honey
-
1 tablespoon sriracha (or more, to taste)
-
1 tablespoon lime juice
-
1/2 teaspoon chili flakes
-
Pinch of salt
For the Slaw:
-
1 cup shredded red cabbage
-
1/2 cup shredded carrots
-
1 tablespoon rice vinegar
-
1 teaspoon sugar
-
Pinch of salt
For the Lime Crema:
-
1/4 cup sour cream or Greek yogurt
-
1 tablespoon lime juice
-
Zest of 1 lime
-
Pinch of salt
For Assembling:
-
4 brioche hamburger buns
-
Fresh cilantro leaves (optional)
-
Pickled red onions (optional)
Instructions
1. Make the Spicy Mango Glaze:
In a blender, combine the mango, honey, sriracha, lime juice, chili flakes, and a pinch of salt. Blend until smooth. Pour into a small saucepan and simmer for 5–7 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
2. Prepare the Slaw:
In a mixing bowl, toss together the red cabbage and carrots. In a small bowl, mix the rice vinegar, sugar, and salt. Pour over the vegetables and toss well. Let sit for at least 10 minutes to marinate.
3. Make the Lime Crema:
In a small bowl, mix the sour cream (or Greek yogurt), lime juice, lime zest, and salt until smooth. Chill until ready to serve.
4. Fry the Chicken:
In a bowl, marinate the chicken thighs in buttermilk with garlic powder, paprika, salt, and pepper. Let sit for at least 30 minutes (or overnight in the fridge for deeper flavor).
In a separate bowl, mix flour and cornstarch. Remove chicken from buttermilk and dredge in flour mixture until fully coated.
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken pieces in batches until golden brown and cooked through (about 5–7 minutes per piece). Drain on a paper towel-lined plate.
5. Assemble the Sandwiches:
Lightly toast the brioche buns. Spread lime crema on the bottom bun. Add the fried chicken, spoon over a generous amount of spicy mango glaze, and top with slaw. Add cilantro and pickled red onions if desired. Finish with the top bun.
