Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

17
Tori Farbisz 1

"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

40 m servings 256 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 24 Ratings

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Most helpful positive review

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

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 use...

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 use...

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...

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 ...

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.

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...

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 ...

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 doe...

This was amazing! I used dry adzuki beans (soaked overnight then simmered for 45min-1hour) and forbidden rice. The contrast of the black rice with the bright stir fry was beautiful! We loved thi...