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This Fourth of July Menu features Grilled Mango Teriyaki Chicken, along with a creamy, dairy-free mango mousse. The chicken is marinated overnight in a delicious mango-teriyaki sauce, then placed directly on the grill, which only adds even more flavor! The mousse is made with coconut milk and mango purée and is an easy, no bake dessert.
Disclaimer: This post is sponsored by National Mango Board. As always, all opinions are my own, Thank you for supporting brands that help run this site!
Today I’m bringing you not one, but TWO mango recipes to enjoy this 4th of July weekend. To get you prepped for this summertime holiday, I created a delicious grilled mango teriyaki chicken recipe, along with a creamy, dairy-free mango mousse.
I already mentioned in this post why I enjoy mangos so much, but I really love them for entertaining purposes because they are available year-round. It’s also easier than you might think to cut a mango, and you don’t need any special cutting equipment.
First, start by locating the stem. Cut around the pit by making two cuts on either side of the stem. Finish by dicing or slicing and scooping out the flesh with a spoon! You can check out a tutorial HERE for more information.
Mango teriyaki chicken ingredient notes:
Chicken – I used chicken thighs, but you can use breast or tenders
Soy sauce – Or tamari/coconut aminos
Tips for prepping grilled chicken
- The longer you marinate the chicken, the more flavorful it’ll be. I recommend prepping it the night before, then letting it marinate in the mango teriyaki sauce in the refrigerator overnight.
- This recipe was only tested with chicken thighs, and the cook time reflects that. If you’re using tenders, you’ll want to cook for less time per side, and if you’re using chicken breasts, plan to cook for a bit longer.
Now for the mousse, because every menu needs dessert!
Mango mousse ingredient notes:
Coconut milk – I highly recommend using full fat coconut milk. However, if you need a substitution, coconut cream works too, though I’ve found that it has a stronger “coconut” flavor than coconut milk.
Cane sugar – You can technically omit this, though coconut milk isn’t sweet, so the sugar helps to make this taste more like dessert.
Tips for making mango mousse
- Depending on your blender, you may have to dice the mango into smaller pieces in order for it to blend into a purée.
- The longer the mousse is refrigerated, the better the texture will be. Similar to the chicken, if you want to prep this at night and then refrigerate it for 8 hours, the texture will be more mousse-like than it will be if you only refrigerate it for a short amount of time.
I wanted to put together a full Fourth of July menu for you, so if you’re planning on grilling or seeing a few friends or family members, you can “wow” them with one or all of these recipes.
Fourth of July Menu
Main dish: Grilled Mango Teriyaki Chicken (recipe below!)
Dessert: Creamy Mango Mousse (recipe below!)
Grilled Mango Teriyaki Chicken
- 2 lbs. boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 2 mangos
- 3 garlic cloves
- 1/2 tsp fresh ginger grated
- 2 tbsp water
- cilantro and lime for garnish
- Add chicken to a large ziploc bag and set aside.
- Add soy sauce, mango, garlic, ginger, and water to a blender (I used my NutriBullet) and pulse until smooth. Reserve a few chunks of mango for serving.
- Reserve 1/4 cup of the sauce, then pour the rest into the bag with the chicken. Seal the bag shut, then use your hands to move the chicken around so that it's coated in the sauce. Place the chicken and the reserved sauce in the refrigerator for 2 hours, but preferably overnight.
- To grill: heat grill to 400°. Place chicken on the grill and grill for 6-7 minutes per side.
- Once chicken is done, place it on a plate, then brush it with the reserved sauce. Serve with cilantro and lime, and extra mango chunks on top.
Creamy Mango Mousse
- 28 oz. canned full fat coconut milk chilled
- 1/4 cup cane sugar
- 2 mangos
- 5 tbsp water or more
- whipped cream, honey, raw bee pollen, extra mango optional toppings
- Make sure the coconut milk has been chilled in the refrigerator overnight. Scoop ONLY the cream part out of the cans of coconut milk and place it in a large mixing bowl. Use an electric mixer to stir the cream for 30 seconds. Don't worry if there are a few lumps.
- Next, add the sugar to the bowl and stir for 10 more seconds.
- Add mango and water to a small blender and blend until mango becomes a purée. Pour purée into the bowl with the coconut cream, and again, use your electric mixer to stir for about 30 seconds.
- Scoop mixture into jars and refrigerate for at least 2 hours.
- Before serving, add optional toppings.