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Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Tori Farbisz

Tori Farbisz

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mirandamom
15

Mirandamom

11/4/2009

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.

GCo
13

GCo

8/13/2009

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!

AMat
11

AMat

8/4/2010

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!

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