mango coconut chicken salad filipino — Mango Coconut Chicken Salad Filipino Style is my answer for those days when you want something fresh and filling, but you also do not want to stand over the stove forever. You know the vibe: it is hot, you are hungry, and you still want a meal that feels a little special. This is the kind of salad I make when friends drop by unexpectedly or when I just need a quick reset after heavy comfort food. It is sweet from the mango, creamy from the coconut, and savory from the chicken, so every bite feels balanced. Plus, it travels well, which makes it perfect for potlucks and packed lunches. 
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This recipe has quietly become one of my most requested dishes, especially when mangoes are in season. I think it hits that sweet spot: it tastes tropical and fun, but it still feels like real food you can eat for lunch or dinner. If you grew up with Filipino flavors, the combo of fruity, creamy, and a little tangy just makes sense.
What makes Mango Coconut Chicken Salad Filipino Delight: A Tropical Twist stand out is how it uses familiar ingredients in a different way. Instead of being super mayo heavy, we let coconut milk or coconut cream do a lot of the work. The mango adds brightness, and the chicken keeps it satisfying.
What you will need
- Cooked chicken, shredded or chopped (rotisserie chicken is totally fine)
- Ripe mango, diced (sweet and soft, not green)
- Coconut cream or thick coconut milk (chilled helps it feel richer)
- Calamansi juice or lemon juice (for that tang)
- Red onion, finely chopped (optional but adds bite)
- Celery or cucumber for crunch (choose what you like)
- Salt and pepper
- Optional: chopped cilantro or spring onion
If you are in a chicken mood lately, I also cook coconut based chicken dinners on repeat, like this creamy one pan recipe that is easy on busy nights: Creamy Coconut Chicken Skillet Filipino Style.
Here is my quick way to put it together. In a big bowl, mix coconut cream with calamansi juice, salt, and pepper first. Taste it right away, because the dressing should be creamy but not bland. Then fold in the chicken, mango, and your crunchy add ins. Let it chill for 15 to 20 minutes if you have time, because the flavors relax and it tastes more “together.”
One little thing I learned: mango sweetness can change a lot. If your mango is extra sweet, add a bit more citrus. If it is only mildly sweet, a tiny pinch of sugar is okay, but I usually just add more mango.
Healthy Dishes
I love that this can be a genuinely feel good meal. It is not trying to be diet food, but it naturally lands in that lighter, fresher zone. Mango gives you that fruit sweetness, coconut adds satisfying fat, and chicken brings protein, so you are not hungry an hour later.
When I make Mango Coconut Chicken Salad Filipino Delight: A Tropical Twist as a healthier lunch, I keep the dressing simple and skip anything too heavy. Coconut cream is rich, yes, but you do not need a ton. A few spoonfuls plus citrus goes a long way.
Here are a few easy ways to keep it on the lighter side without losing the fun:
- Use a mix of coconut milk and Greek yogurt if you want it extra creamy but lighter.
- Add more crunchy veggies like cucumber, carrots, or lettuce to bulk it up.
- Go easy on salt, then adjust at the end after it has chilled.
- Use chicken breast if you want it leaner, or thigh meat if you want it juicier.
And if you like salads with that citrusy Filipino kick, this one is another solid idea for your weekly rotation: Healthy Filipino Chicken Salad with Zesty Calamansi Dressing.
“I brought this to our family merienda, and people kept asking what made it taste so fresh. The mango and coconut combo was a surprise in the best way. I even made it again the next day for my lunch.”
A quick food safety note, because we are mixing chicken and creamy dressing: keep it chilled, especially if you are bringing it outside. I stick it in the coldest part of the fridge, and if it is for a party, I set the bowl over a bigger bowl with ice.
Appetizers
This is not only a main dish salad. I have served it as an appetizer more times than I can count, especially when I need something that looks pretty on a table without much effort. Mango pieces make it colorful, and the smell is instantly inviting.
My favorite appetizer style is to serve Mango Coconut Chicken Salad Filipino Delight: A Tropical Twist in small cups or lettuce boats. It feels a little fancy, but it is basically the same bowl of salad.
Easy serving ideas that actually work:
Lettuce cups: crisp romaine or butter lettuce, scoop the salad in, and top with spring onion.
Crackers or toasted pandesal slices: great when you want finger food. Just do not overload or it gets messy.
Mini sliders: yes, really. A soft bun, a scoop of the salad, and maybe a thin cucumber slice.
If you want another Filipino party classic to sit next to this on the table, I usually pair it with something creamy and nostalgic like: Chicken Macaroni Salad Filipino Party Classic. Different vibe, but together they make people happy.
Pro-Tips
I am not a professional chef, but I have made this enough times to know what can go wrong, and how to fix it fast. These tips will save you from the usual salad drama like watery dressing, bland flavor, or mango that disappears into mush.
Little moves that make a big difference
Chill the coconut cream: If you can, chill the can overnight. When it is cold, it mixes into a thicker dressing that clings to the chicken.
Cut mango last: Mango browns and gets soft if it sits too long. I dice it right before mixing, or I mix everything else then fold mango in gently.
Season in layers: Salt the dressing first, then taste again after mixing. Chicken can “eat” seasoning, so you often need a final pinch.
Watch the liquid: If you add cucumber, lightly salt it and pat it dry before mixing, so your salad does not get watery.
Do not overmix: Stir gently. You want chunks of mango, not mango paste.
If you want to add a warm dish alongside this salad, I like something cozy and coconutty like Filipino chicken curry. It is a nice contrast to the chilled salad, especially for gatherings: Filipino Chicken Curry Creamy Coconut Style.
Variations
This recipe is flexible, which is another reason I keep coming back to it. You can adjust it based on what is in your fridge, what your budget looks like, or how adventurous you feel that day. The core idea stays the same: chicken, mango, coconut, and a little tang.
Easy swaps and upgrades
Spicy version: add chopped red chili or a small spoon of chili garlic sauce. Sweet mango plus heat is a real combo.
More Filipino tang: use more calamansi, and add a tiny splash of vinegar. Not too much, just enough to wake everything up.
Extra crunch: chopped toasted cashews or roasted peanuts. It makes it feel more snackable.
Seafood twist: swap chicken with cooked shrimp, then keep the dressing simple and citrusy.
Heartier bowl: serve it over cold rice, quinoa, or even pasta. It becomes meal prep gold.
No matter which version you do, Mango Coconut Chicken Salad Filipino Delight: A Tropical Twist still tastes like a sunny day. Just keep the balance in mind: if you add more sweet, add more tang. If you add more creamy, add more salt and pepper.
Common Questions
Can I use canned mango or frozen mango?
Yes. Thaw frozen mango and drain it well. Canned mango works too, but it can be very sweet, so add extra calamansi or lemon to balance it.
How long does it last in the fridge?
About 2 to 3 days in a sealed container. The mango will soften over time, so it is best on day one or day two.
What is the best chicken to use?
Rotisserie chicken is the easiest. If you are cooking your own, poached or baked chicken works well because the flavor stays clean.
My dressing looks thin. How do I fix it?
Chill it longer, or stir in a bit more coconut cream. If you accidentally added too much citrus, add a small spoon of yogurt or more coconut cream to smooth it out.
Is this sweet like dessert?
No, it should not be. If it tastes too sweet, add more citrus and a pinch of salt. Salt helps a lot more than people expect.
A little tropical send off
If you have been stuck making the same boring lunches, this is your sign to try something brighter. Mango Coconut Chicken Salad Filipino Delight: A Tropical Twist is creamy, refreshing, and surprisingly easy to pull off with everyday ingredients. Make it once, then tweak it the next time based on your mood and what you have. If you do try it, serve it cold and do not skip the citrus, it is what keeps the whole thing lively. 
Mango Coconut Chicken Salad
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded or chopped Rotisserie chicken works well
- 1 large Ripe mango, diced Sweet and soft, not green
- 1/2 cup Coconut cream or thick coconut milk Chilling helps it feel richer
- 2 tablespoons Calamansi juice or lemon juice For tang
- 1/4 cup Red onion, finely chopped Optional but adds bite
- 1 cup Celery or cucumber, diced Choose what you like for crunch
- to taste Salt and pepper
- 1/4 cup Chopped cilantro or spring onion Optional garnish
Instructions
Preparation
- In a large bowl, mix coconut cream with calamansi juice, salt, and pepper. Taste it to ensure it's creamy and well-seasoned.
- Fold in the shredded chicken, diced mango, and chosen crunchy add-ins (celery or cucumber).
- Let the mixture chill in the refrigerator for 15 to 20 minutes if possible for flavors to meld.