SERVINGS: 4
PREP TIME: approximately 35 minutes
Recipe Categories: Easy Mango Recipes, Mango Chef Creations, Mango Lunch & Dinner Recipes
INGREDIENTS
- 5 cups cooked jasmine rice
- 3 ripe mangos, puréed
- 2 cups mushrooms, chopped*
- 8 ounces black beans, soaked and rinsed
- 3 cloves garlic, minced
- 1 scallion stalk, chopped
- 2 tablespoons sesame oil
- 1-2 tablespoons coconut aminos**
- 1 teaspoon of sea salt
- A handful of cilantro, chopped
- ½ mango, sliced lengthwise
- 1 red bell pepper, sliced lengthwise
- 3 medium-sized carrots, shaved
- Half small purple cabbage, sliced lengthwise
- 1-2 tablespoons rice vinegar
- 1-2 tablespoons sesame oil
- A handful of cilantro, chopped
For the mango rice
For the simple slaw***
INSTRUCTIONS
- Heat one tablespoon of sesame oil in a pan over medium heat.
- Add mushrooms and garlic.
- Cook for 2-3 minutes. Remove mushrooms from pan and set aside.
- Heat another tablespoon of sesame oil.
- Add rice, coconut aminos, black beans, and mango purée.
- Cook for 4-5 minutes.
- Return cooked mushrooms to the pan with sea salt, scallion, and cilantro.
- Cook for one minute. Remove from heat.
- Combine red bell pepper, carrots, cabbage, rice vinegar, oil, and cilantro in a bowl. Toss thoroughly.
- Serve immediately with mango rice.
*Please note, mushrooms can be swapped for zucchini or eggplant.
**Tamari can be swapped for coconut aminos, depending on what you have on hand.
***Also note that the slaw can be made with vegetables that you have on hand, or simply with the leftover mango.
SERVING SUGGESTIONS
Serves 4
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