Best Mango Pork Stir Fry Recipes

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PORK & MANGO STIR-FRY



Pork & Mango Stir-Fry image

A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. -Kathleen Specht, Clinton, Montana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 pork tenderloin (1 pound)
1 tablespoon plus 2 teaspoons canola oil, divided
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
6 ounces uncooked multigrain angel hair pasta
1 package (8 ounces) fresh sugar snap peas
1 medium sweet red pepper, cut into thin strips
1/3 cup reduced-sugar orange marmalade
1/4 cup reduced-sodium teriyaki sauce
1 tablespoon packed brown sugar
2 garlic cloves, minced
1 cup chopped peeled mango
1/4 cup lightly salted cashews, coarsely chopped

Steps:

  • Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.

Nutrition Facts : Calories 515 calories, Fat 16g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 553mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 6g fiber), Protein 36g protein.

TERIYAKI CHICKEN/PORK AND MANGO STIR FRY



TERIYAKI CHICKEN/PORK AND MANGO STIR FRY image

Categories     Chicken     Stir-Fry     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 10

1 pound boneless pork chops
1/2 cup flour
2 teaspoons salt
1/4 cup vegetable oil
1 small head napa cabbage, cored and thinly sliced crosswise (about 7 cups)
4 cloves garlic, finely chopped
One 1-inch piece fresh ginger, finely chopped (about 2 tablespoons)
3 tablespoons store-bought teriyaki sauce
2 mangoes, cut into matchsticks
2 cups bean sprouts

Steps:

  • 1.On a work surface, place a pork chop between 2 sheets of plastic wrap and, using a meat mallet, pound 1/4 inch thick; repeat with the remaining chops. Slice into 1/4-inch-thick strips. In a shallow bowl, whisk together the flour and salt; add the pork and toss. 2.In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Shake off any excess flour from the pork and arrange in a single layer in the skillet. Cook until browned and crisp on one side, about 3 minutes; turn and cook, stirring, until browned all over, 2 to 3 minutes. Transfer to a plate. 3.Add the remaining 1 tablespoon oil and the cabbage to the skillet and cook, stirring occasionally, until the cabbage begins to brown, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds. Stir in the teriyaki sauce, then toss with the pork and mangoes. Top with the bean sprouts. From Rachel Ray Magazine Nov 2009 Made for Jake: turned out really yummy. He liked it a lot. Used chicken instead of pork. Chicken needed to cook a little longer than suggested cooking and I needed more oil to cover the whole pan. Could have used a tad more garlic and ginger, but over all super tasty. Left overs got Jake's approval as well. Served with steamed rice. one issue: I learned that I have no idea how to cut a mango! Choose a mango that is more firm as the tangy flavor goes well with the stir fry.

MANGO PORK STIR-FRY



Mango Pork Stir-Fry image

There's lots of flavor in this tasty dish. The meat comes out tender, and the mango adds a refreshing flavor.-Lisa Koshinsky, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
1 small head bok choy
1 pound pork tenderloin, cut into thin strips
2 tablespoons canola oil, divided
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/4 cup water
1/4 teaspoon crushed red pepper flakes, optional
4 green onions, thinly sliced
1 medium mango, peeled and cubed
1 teaspoon sesame oil
Hot cooked rice

Steps:

  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside., Cut off and discard root end of boy choy, leaving stalks with leaves. Cut enough leaves into 1-in. slices to measure 2 cups. Cut enough stalks into 1/2-in. pieces to measure 2 cups. Save remaining bok choy for another use. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm., Stir-fry bok choy stalks in remaining oil for 2 minutes. Add the garlic, ginger and bok choy leaves; stir-fry for 2 minutes. Add water and pepper flakes if desired; cook 2 minutes longer or until bok choy is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green onions, mango and reserved pork; heat through. Stir in sesame oil. Serve with rice.

Nutrition Facts : Calories 276 calories, Fat 12g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 912mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 2g fiber), Protein 26g protein.

CARIBBEAN PORK AND MANGO STIR-FRY



Caribbean Pork and Mango Stir-Fry image

Make and share this Caribbean Pork and Mango Stir-Fry recipe from Food.com.

Provided by Karen From Colorado

Categories     Pork

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

1 pork tenderloin (about 1 pound)
2 teaspoons olive oil
1 teaspoon jamaican jerk spice
1 medium mango, peeled and chopped
1 red bell pepper, chopped
2/3 cup orange juice
2 teaspoons cornstarch
1/2 teaspoon bottled hot pepper sauce
1/4 cup sliced green onion

Steps:

  • Trim fat from meat and cut into thin strips.
  • Heat oil in a large skillet or wok until very hot.
  • Add pork and seasoning blend.
  • Stir-fry 2 minutes.
  • Add mango and bell pepper.
  • Stir-fry 2 minutes or just until pork loses its pink color.
  • Mix together orange juice, cornstarch and pepper sauce until smooth.
  • Add to pork mixture in the skillet or wok.
  • Cook and stir 2 minutes or until sauce is clear and thick.
  • Stir in green onions.

Nutrition Facts : Calories 87.1, Fat 2.6, SaturatedFat 0.4, Sodium 18.7, Carbohydrate 16.6, Fiber 1.8, Sugar 12.6, Protein 1

MANGO PORK STIR-FRY



Mango Pork Stir-Fry image

Make and share this Mango Pork Stir-Fry recipe from Food.com.

Provided by Reddyrat

Categories     Mango

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
1 small head bok choy
1 lb pork tenderloin, cut into thin strips
2 tablespoons vegetable oil, divided
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/4 cup water
1/4 teaspoon crushed red pepper flakes
4 green onions, thinly sliced
1 medium mango, peeled and cubed
1 teaspoon sesame oil

Steps:

  • In a small bowl, combine the cornstarch, broth, and soy sauce until smooth; set aside.
  • Cut off and discard root end of bok choy, leaving stalks with leaves.
  • Cut enough leaves into 1-inch slices to measure 2 cups. Cut enough stalks into 1/2-inch pieces to measure 2 cups. Save remaining bok choy for another use.
  • In a large skillet, stir-fry pork in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
  • Stir-fry bok choy stalks in remaining oil for 2 minutes. Add garlic, ginger, and bok choy leaves; stir-fry 2 minutes. Add water and pepper flakes if desired; cook 2 minutes longer or until bok choy is crisp-tender.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green onions, mango, and reserved pork; heat through. Stir in seame oil. Serve with rice.

Nutrition Facts : Calories 319.8, Fat 14.8, SaturatedFat 3.3, Cholesterol 74.8, Sodium 1045.9, Carbohydrate 19.4, Fiber 3.6, Sugar 10.8, Protein 29.1

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