Mozambican Paprika is one of Nando’s milder, and more adventurous flavours described as “delightfully mild and slightly smoky! A full-bodied, rich flavour blend of roasted paprika, zesty lime, a sprinkle of PERi-PERi and a fruity twist of tomatoes. It is the perfect way to add some flavour with just a hint of heat.”

On the Nando’s PERi-ometer, Mozambican Paprika is slightly hotter than Lemon and Herb (which also contains chilli, incidentally), but on par with Nando’s Mild PERi-PERi sauce.

Serves: 4 – 6

  • Prep: 5 mins
  • Cook: 20 mins


  • 1 bottle Mozambican Paprika PERi-PERi
  • 1 whole chicken, butterflied
  • 3 slightly under ripe mangoes, peeled and chopped
  • 2 limes, juice and zest
  • 2 tbsp olive oil
  • ¼ cup coconut milk
  • 2 chillies
  • 2 stalks of celery
  • salt and pepper


Marinade the chicken for at least 20 minutes before roasting in the oven at 180 °C for 45 – 60 minutes, depending on the size of the chicken.

Assemble the mango salad while the chicken is cooking. Peel and chop the mango. Chop the celery stalks. Add the juice and zest of two limes to the mango and celery with the olive oil, coconut milk and chillies. Add salt and pepper to taste.

Slice the chicken into pieces and enjoy with the mango salad.

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Nando’s South Africa