30-Minute Black Bean Mango Stir Fry

Prep: 20 minCook: 10 min8 servingsmedium
Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

A vibrant Asian-fusion stir fry combining sweet mango, protein-rich black beans, and crisp vegetables in a creamy cilantro lime coconut sauce. The dish balances fresh citrus notes with mild coconut creaminess, while colorful vegetables add satisfying crunch. Perfect for weeknight dinners or entertaining, this recipe transforms simple ingredients into an exotic meal that's both nutritious and visually stunning. The combination of imitation crab or shrimp with black beans provides dual protein sources, making it filling yet light.

Dairy-Free

Ingredients

8 servings
  • 2 tablespoons peanut oil
  • 2 cups snow pea pods
  • 1 cup carrot, thinly sliced or julienned
  • 1 cup cucumber, thinly sliced or julienned
  • 1 cup red cabbage, thinly sliced
  • 2 cups corn
  • 2 cups black beans, canned, drained
  • 1 mango, peeled and cut into strips
  • 2 cups imitation crab meat or shrimp
    tofu or tempeh1:1vegetarianveganshellfish-freeadds soy

    adds firm texture

  • 2 8 ounce packages rice noodles
    zucchini noodles1:1low-carbketo

    fresh vegetable base

    Full guide →
  • sriracha sauce or red pepper flakes(optional)
  • salt and pepper, to taste(optional)
  • 2 cups light coconut milk
  • 1 cup fresh cilantro, chopped
  • 2 limes, juiced
  • 1 tablespoon fresh ginger root, minced
  • 2 teaspoons garlic, minced
  • 2 tablespoons honey or agave nectar
    maple syrup1:1vegan

    same sweetness level

    Full guide →
  • 2 tablespoons soy sauce
    tamari1:1gluten-freegluten-freesoy-free

    wheat-free option

    Full guide →

Instructions

  1. 1

    Blend coconut milk, cilantro, lime juice, ginger, garlic, soy sauce and agave nectar until smooth and set aside

  2. 2

    Prepare rice noodles according to package instructions

  3. 3

    Heat oil in large deep skillet or wok over medium-high heat until shimmering

  4. 4

    Add crab or shrimp and sauté until cooked through and lightly browned

  5. 5

    Add vegetables and mango and sauté until vegetables are lightly tender

  6. 6

    Stir in sauce and noodles and cook until noodles are heated through

  7. 7

    Season with sriracha, salt, pepper and red pepper flakes as desired

Tips

Tip 1

Use fresh corn when possible for the best texture and natural sweetness that complements the mango beautifully.

Tip 2

Prepare all vegetables in advance since stir frying happens quickly and you want everything ready to go.

Tip 3

Don't overcook the vegetables - they should retain some crunch for the best texture contrast.

Good to Know

Storage

Refrigerate leftovers up to 3 days in airtight container

Make Ahead

Sauce can be made 2 days ahead and vegetables prepped 1 day ahead

Serve With

Serve immediately while noodles are hot and vegetables retain their crunch

Common Mistakes

Watch

Don't overcook vegetables to avoid mushy texture and loss of vibrant colors

Watch

Add sauce at the end to prevent breaking and maintain creamy consistency

Substitutions

Vegan Options

imitation crab→
tofu or tempeh1:1vegetarianveganshellfish-freeadds soy

adds firm texture

honey→
maple syrup1:1vegan

same sweetness level

Full guide →

Gluten-Free Swaps

soy sauce→
tamari1:1gluten-freegluten-freesoy-free

wheat-free option

Full guide →

General Alternatives

rice noodles→
zucchini noodles1:1low-carbketo

fresh vegetable base

Full guide →
Find more substitutions →

FAQ

Can I make this vegetarian?

Yes, simply omit the imitation crab or shrimp and add extra black beans or cubed tofu for protein.

What if I don't have rice noodles?

You can substitute with lo mein noodles, pad thai noodles, or even regular pasta, though cooking times may vary.

How long will leftovers keep?

Store covered in the refrigerator for up to 3 days, though the noodles may absorb some sauce and soften slightly.