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Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Mango Coconut Stir Fry


If you find yourself at the grocery store as often as we seem to be lately (sometimes we go just to look around — is that weird?), you’ve probably noticed that mangoes are CHEAP right now. Being that we have tons of random veggies around and we’re trying to eat on the cheap, I thought it’d be the perfect excuse to try to incorporate mango into our go-to stir fry base recipe. At first we dreamed up a mango-based sauce to coat the meat and veggies, and while we still might do that in another batch next week, for this batch we decided to use a coconut milk sauce and chunk the ripe mango into the stir fry. The result? Creamy, sweet and salty heaven!


For the Stir Fry:
2 tablespoons peanut oil
2 cups snow pea pods
1 cup thinly sliced or julienned carrot
1 cup thinly sliced or julienned cucumber
1 cup thinly sliced red cabbage
2 cups corn (I highly recommend fresh)
2 cups canned black beans, drained
1 mango, peeled and cut into strips
2 cups imitation crab meat/shrimp (we used both)
2 (8 ounce) packages rice noodles
Sriracha Sauce/Red Pepper Flakes if desired
Salt and Pepper to taste

For the Sauce:
2 cups light coconut milk
1 cup chopped fresh cilantro
2 limes, juiced
2 inch piece fresh ginger root, minced
2 cloves garlic, minced
2 tablespoons honey or agave nectar
2-3 tablespoons soy sauce
Salt and Pepper to taste

Chopped mango

Our veggies!

Mango Coconut Stir Fry


  1. To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, soy sauce and agave nectar in a blender until smooth; set aside.
  2. Prepare rice noodles according to instructions (they often vary).
  3. In a large, deep skillet or wok over medium-high, heat oil until shimmering. Add crab/shrimp oil and sauté until cooked through and lightly browned, about 4 to 5 minutes.
  4. Add veggies and mango and sauté until veggies are lightly tender, about 4 to 5 minutes longer.
  5. Stir in the stir fry sauce and noodles. Cook for another minute or until the noodles are hot. Sprinkle with additional sriraccha, salt and pepper and red pepper flakes as desired.

Makes 8 servings.

AHH-mazing! You have a little bit of everything in this stir fry. The coconut milk sauce, with the sharp fragrance of the cilantro, coupled with the saltiness of the shrimp/crab, crossed with the sweet mango was by far the standout characteristic of this dish. It also makes a huge portion, which will end up feeding us for three days (we finish the leftovers tonight!) on the cheap. Plus, if you prepare your veggies the night before, you can be eating in less than thirty minutes, a huge perk on these summer nights when the last thing you feel like doing is being a slave to the stove. There’s a reason stir fries are a staple with us. Flavor change-ups are easy, they are cheap and fresh and don’t require a lot of time for the amazing food you get in return. We hope you give it a whirl and tell us what you think!


  • J says:

    Just wanted to pass on my website as a fellow Columbia food blogger……Thanks! Love, love, love your website!! I am a faithful reader!

    • Jessica says:

      Hey J, thanks for stopping by! We need more Columbia-centric eats around here, and I’m happy to see someone covering our local fare! We haven’t been to Chim’s yet, but your pics sold us!

      Jessica and Neil

  • Sasa says:

    Not weird! The first thing I do when I go to a new country is hang out in the supermarket too ;P This looks amazing – so many colours, always a good thing in a dish.

  • Brent says:

    Glad you liked it, Vanessa. It is a bit on the salty side. There’s no added salt, so it’s really just the salt in the broth and soy sauce (even low-sodium). Maybe cuinttg back the soy just a bit would scale the salt back a bit. Hope you get a chance to try some more!