Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce Recipe -
Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce Recipe
  • READY IN 40 mins

Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

Most Helpful Critical Review
Nov 04, 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.

Aug 04, 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!

Jul 26, 2010

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!

May 10, 2010

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.

Aug 12, 2010

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.

Jan 11, 2012

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.

Aug 06, 2011

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.


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 7.9 g
  • 31%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Tori Farbisz
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