Recipe by 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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light coconut milk
chopped fresh cilantro
1 inch piece
fresh ginger root, minced
red onion, cut into 1 inch long strips
green bell pepper, cut into 1 inch long strips
thinly sliced carrot
canned adzuki beans, drained
mangos - peeled and cut into strips
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!
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.
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!
My husband and I really enjoyed this dish. The seasoning was excellent, but we both thought it was a bit too salty. Next time, I will reduce the soy sauce by half.
This was very tasty! I substituted the Adzuki beans for tofu and I left out the green pepper only because I didn't have one handy. I also added cumin & coriander to the sauce. I think the cumin is very important. It was delicious though, I was licking my bowl clean!
I feel badly giving such a negative review, but I thought the flavors were strange, they didn't meld well, and the sauce was too thin. I really don't know what I would do to improve upon this. I did execute exactly as written, except my aduki beans were dry so I soaked them overnight before cooking. Maybe this just wasn't suited to my tastes.
Delicious! Especially if you're a fan of Thai food. I wonder if some of the other reviewers gave it a lesser rating because they weren't that familiar with coconut milk based sauces. But as for myself, it was a great combo of savory and sweet.
I added maybe a teaspoon of salt to the sauce, and I didn't have agave nectar so I substituted it for sugar, but other than that followed the recipe.
Sounded way better than it tasted. I'm always nervous when a recipe doesn't call for salt and this one definitely needed it. The sauce actually tastes fantastic (once properly seasoned), but doesn't seem to go well with the other ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 83
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