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Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

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Tori Farbisz

Delicious and tropical. Loosely based on the Kashi Black Bean Mango frozen dinner. Serve with forbidden (black) rice and steamed broccoli.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet


  1. To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, and agave nectar in a blender until smooth; set aside.
  2. Heat the peanut oil in a wok or large skillet over medium-high heat. Cook the onion, bell pepper, and carrot in the hot oil until the carrot is tender, about 10 minutes. Add the adzuki beans and mango; cook and stir until the mango is hot. Pour the sauce overtop to serve.
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Not as tasty as I imagined it while reading the recipe. Definitely needs seasoning, either salt or maybe some soy sauce in the sauce. The grocery I stopped at didn't have adzuki beans so I used small red beans. Black beans might have been a better sub. I added half a thinly sliced jalapeno too.


This was awesome! I substituted 2 cans of black beans (rinsed) for the adzuki beans, though. One of the best recipes I've ever used!


The way this sauce tastes with the mango is unbelievable. Found red adzuki beans (sometimes just called red beans) at the asian grocery store and had to soak/boil them. Next time will just use canned black beans for the time savings. We served this over rice. Will definitely make again - especially the sauce!