braised mango chicken recipe

Braised mango chicken recipe

This braised mango chicken recipe cooks perfectly when done slowly over a small bed of coals. An outdoor delight full of tasty goodness.


  • 1 large chicken (2.5kg)
  • 2 x 40g French onion soup mix
  • Salt and pepper
  • 2 mangoes, diced
  • 1 tbsp rice bran oil
  • 6 potatoes
  • 6 pieces corn
  • 6 pieces pumpkin
  • 6 pieces sweet potato
  • 6 medium onions
  • 2 tbsp cornflour
  • 3 litres water


  1. Preheat a 15” camp oven.
  2. Add oil to oven. Place chicken in oven and brown sides.
  3. Mix French onion soup in three litres of water and add to camp oven.
  4. Place lid on oven and slowly simmer for 40 minutes.
  5. Add potatoes, onions and mango and cook for 30 minutes with lid on.
  6. Add remaining vegetables and simmer for a further 30 minutes.
  7. Add two tablespoons of water to cornflour and mix until combined. Remove lid and stir in cornflour. Simmer until liquid starts to thicken.
  8. Remove oven from fire and serve.


Don’t skin the vegetables. When you cook in a camp oven the skin holds the vegetables together and retains the goodness. Cook this dish on a slow simmer by using a small bed of coals. If you require more heat, add small pieces of kindling a few at a time as needed.

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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