Jerk Chicken and Mango Cups

These jerk chicken and mango cups are a vibrant, tropical light meal featuring savory, spicy ground chicken tossed in jerk seasoning, paired with sweet diced mango, red bell peppers, and served in buttery soft lettuce leaves. This dish balances heat with fresh, fruity sweetness, topped with ingredients like lime, cilantro, and an easy coconut amino sauce.  Try our quick and easy Jerk Seasoning blend!

Why You’ll Love This Recipe

Flavor Profile: has a balance of smoky, spicy, and sweet, with red peppers in the chicken, contrasted with fresh, diced mango.

The “Cup”: are soft, butter lettuce leaves for a low-carb vessel that is also fun to eat!

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Ground chicken: chicken meat that has been processed through a grinder.

Extra virgin olive oil: is the least processed form of olive oil. Due to this, it retains its natural antioxidants and vitamins. I love Garcia de La Cruz.

Red onion: adds a crunchy texture and bold flavor, elevating salads with its zesty kick.

Red bell pepper: are a member of the nightshade family and are related to tomatoes. They can be green, red, yellow or orange eaten cooked or raw.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Ginger root: imparts a zesty, warm flavor that elevates the overall taste with a hint of spiciness and a deep aroma.

Jerk seasoning: is a fiery, aromatic Jamaican spice blend. Try my special blend Jerk Seasoning!

Fresh cilantro: is often described as bright, herbaceous, and citrusy.

Mango: is a tropical stone fruit known for their juicy, sweet, and fibrous or buttery orange-yellow pulp.

Coconut aminos: is a gluten free and soy-free alternative to traditional soy sauce.

Butter lettuce: has silky-smooth leaves and a mild, slightly sweet flavor. The name comes from its texture rather than its flavor.

Lime: are a small, green citrus fruit know for its sour taste and high vitamin C content.

Instructions

Heat olive oil: in a skillet.

Add the ground chicken: diced onion, diced pepper, and cook until the chicken is no longer pink.

Pour the coconut aminos into the pan: along with the minced garlic, minced ginger root, and jerk seasoning, stirring for one minute.

Add the mango: and chopped cilantro and stir to incorporate just long enough to warm the mango slightly.

Fill the butter leaves: and garnish with lime wedges.

Enjoy!

Recipe Tips and Tricks

Adjust the amount of jerk seasoning: to your personal preference for heat level.

I don’t add salt or pepper: as my homemade jerk seasoning has both in there already.

Recipe Variations

Pineapple: can be added for extra sweetness to the dish.

Rice or cauliflower rice: is a great alternative to the butter lettuce.

Savoy cabbage: leaves will add some crunch and are perfect instead of the butter lettuce.

Storage Tips

You can store this jerk chicken and mango cups in the fridge for 3-4 days when placed in an airtight glass container.

FAQ’s About Jerk Chicken and Mango Cups

What can I use instead of mango if not in season?

Peaches, pineapple, or papaya are excellent substitutions for the mango.

What compliments the jerk chicken?

Coconut rice with peas, crunchy coleslaw, or fried plantains are great options.

Can I use shredded chicken?

Yes! Shredded chicken is a perfect option for this dish.