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.