In a bowl, whisk together the soy, honey, garlic, red pepper flakes and ginger.
Set aside.
Heat oil in a pan over medium-high heat.
Cook veggies and sauté for about 3 minutes.
Add shrimp and mango.
Cook until shrimp are no longer pink.
Should take about 45 seconds to up to a minute.
Toss with sauce mixture.
Remove from heat.
Cook rice according to instructions.
Serve with jasmine rice.