DistributorsMain dishes · CRESPO KITCHEN
Chicken and mango lettuce cups
Tender lettuce leaves filled with glazed chicken, mango and herbs.
65 min approx.4 servingsFresh mango
© 2026 National Mango BoardIngredients
- 1 pound boneless, skinless chicken breast, chopped small
- ½ tablespoon sesame oil
- 3 tablespoons soy sauce
- 2½ tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- ½ tablespoon finely minced lemongrass
- 1 large ripe mango, peeled and chopped, divided
- 12 small butter-lettuce leaves
- ¼ cup chopped red bell pepper
- 2 tablespoons sliced green onion tops
- 2 tablespoons chopped cilantro
Method
- Heat the sesame oil in a skillet over medium heat. Add the chicken and stir-fry until it begins to brown.
- Stir in the soy sauce, vinegar, honey, ginger and lemongrass. Finely chop half the mango and add it.
- Cook for about 5 minutes, until the sauce thickens and the chicken reaches 165°F in the center. Let the filling cool slightly.
- Divide among the 12 lettuce leaves. Add the remaining mango, bell pepper, green onion and cilantro; serve three cups per person.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board