In a large skillet, melt butter and saute chopped carrots, peppers, and onion for about 10 minutes over medium heat. Add garlic and saute for another 1-2 minutes. Don't burn the garlic. When done, dump all veggies into a 8 x 8 casserole dish.
In a blender, blend together coconut milk, fresh mango, sugar, salt, and black pepper until mixture is smooth. Pour mixture into casserole dish along with sauteed veggies.
Chop up the chicken breast into bite size pieces. Toss pieces in a large bowl or bag along with cornstarch.
In another bowl, whisk up two whole eggs. Put coated chicken pieces into egg and stir to coat everything.
In the saute pan, fry coated chicken pieces in 1/4 inch of canola or vegetable oil on all sides until a pieces are a golden brown color.
Add fried chicken bites to casserole dish and bake uncovered for 30-40 minutes or until mixture hot and bubbly. Stir occasionally in oven if you see the coconut milk browning too fast on top.
Top coconut mango mixture on cooked rice and sprinkle with sweetened coconut flakes if wanted.