Spicy Mango Recipe

Prepare vegetables and fruit

Cut broccoli into bite-size florets (about 3 cups). Peel and thinly slice the onion. Core, seed, and cut the red bell pepper into 1/2-inch strips. Peel the mango, remove the pit, and dice the flesh into 1/2-inch cubes (reserve a few larger pieces for garnish if desired). Pick basil leaves from stems and roughly chiffonade or tear larger leaves.

Mince aromatics

Peel and mince the garlic. Trim the chili, remove seeds for less heat if desired, and finely mince.

Make sauce

In a small bowl combine soy sauce, rice vinegar, honey (or maple), lime juice, sesame oil, salt and pepper. Whisk until honey dissolves. Taste and adjust sweetness, salt or acidity as needed.

Blanch or steam broccoli (optional)

Bring a pot of salted water to a boil. Add broccoli florets and cook 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain. (Alternatively, skip blanching and stir-fry raw for more char.)

Sauté aromatics and vegetables

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add sliced onion and red bell pepper and stir-fry 2–3 minutes until starting to soften. Add minced garlic and chili and cook 30–45 seconds until fragrant.

Add broccoli

Add the broccoli florets to the pan and stir-fry 2–3 minutes (if blanched, cook just to warm and pick up char; if raw, cook until tender-crisp, 3–5 minutes).

Add sauce and finish

Pour the prepared sauce over the vegetables, toss to coat, and cook 1 minute so the sauce reduces slightly and glazes the veggies. Turn off the heat and stir in the diced mango gently so it warms but does not break down.

Add basil and serve

Toss in the torn basil leaves and drizzle sesame oil if desired. Taste and adjust seasoning with additional salt, lime, or soy. Transfer to a serving dish and garnish with toasted sesame seeds and crushed peanuts if using. Serve hot or at room temperature.