Vegetable Mango Stir-Fry Recipe | Vegetarian Times Skip to main content

Vegetable Mango Stir-Fry

In the Caribbean, green, semi-ripe mangoes add an incomparable depth of flavor to many dishes. Here, they are combined with bell peppers, mushrooms and tofu for a flavorful stir-fry that is served over noodles.



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8 oz. lo mein noodles or rice noodles
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2 tsp. peanut oil
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2 medium red bell peppers, seeded and cut into thin strips
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8 oz. white mushrooms, sliced
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2 large cloves garlic, minced
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12 broccoli florets
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1 large semi-ripe mango, peeled, pitted and sliced
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4 oz. firm tofu, diced
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½ cup vegetable stock or canned broth
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¼ cup pineapple juice
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3 Tbs. low-sodium soy sauce
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2 tsp. sesame oil
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1 to 2 Tbs. peanut butter


1. In large saucepan, bring 3 quarts of water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain.

2. Meanwhile, in large skillet or wok, heat oil over medium-high heat. Add bell peppers, mushrooms, and garlic, and stir-fry until vegetables begin to soften, about 5 minutes. Add broccoli, mango, and tofu, and stir-fry 4 minutes. Stir in vegetable stock, pineapple juice, soy sauce, and sesame oil, and bring to simmer. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes. Reduce heat to low, and blend in peanut butter.

3. Transfer noodles to serving plates, and spoon mango and vegetable mixture over top. Serve right away.

Nutrition Information: 

11 g
Total Fat: 
13 g
Saturated Fat: 
2 g
27 g
70 mg
216 mg
2 g
Serves 4

Comments on this Recipe


This sounds awesome! Definitely going to try it =)

I just cooked this dish and it was so delicious!!!!

Liked this dish. Especially with ripe mangos that are in season. I would suggest cutting the time the vegetables are cooked in half and only use 1/4 cup of stock.