Pork and Mango Stir Fry

Total time:  Approx. 30 minutes

Once again, fruit and meat come together to form something savoury and sweet.  Mango has a a very pleasant mellow taste, that I would almost describe as citrus-like without the acid.  It has a thickness in terms of texture and flavour, and this mellow coating provides a fantastic base for a slightly spicy overtone.  In this recipe I don’t use fresh mango, as quite frankly I think the flavour is stronger and more satisfying with many mango derived products.  This also saves the effort of slicing the mango (if it ever decided to go ripe!)

Though I used coriander in this, don’t let that put you off.  I myself am one of the 15% of people for whom that little herb tastes more strongly of soap than a mouthful of fairy liquid.  Give it some time to mellow in the sauce, let the acid in the chutney and added vinegar get to it and just don’t over-do it.  OR replace it with something similar that will add a herby burst to the sauce.  Maybe a combination of parsley and tarragon?

Ingredients (mine served around 4, 3 if you’re all hungry.)

For the sauce

  • Jar of mango chutney
  • 4 or 5 tablespoons of soy sauce
  • A few tablespoons of fish sauce
  • Chili oil (crushed chili will work just fine here)
  • Fresh Coriander
  • Salt and Pepper
  • A dash of vinegar (cider vinegar worked well)

For the marinade

  • A few tablespoons of soy sauce
  • A few tablespoons of fish sauce
  • Crushed Ginger
  • Sunflower oil (or any other light-flavoured oil)
  • Salt and Pepper
  • Chinese 5-Spice
  • Dash of Asoefetida (optional)
  • Cider vinegar

For the rest

  • Diced pork
  • Crushed Garlic
  • Sunflower Oil
  • Dried Mango
  • Lime (to garnish)
  • Fine Noodles (if dried, cook to the instructions on the packet)
  • Stir Fry vegetables to your liking.  Nothing with too strong of a flavour, like peppers.  I used
    • Sugar Snap Peas
    • Carrots (sliced into matchsticks)
    • Spring Onions


  1. Combine the marinade ingredients and add to the diced pork.  Leave in a cool place for 15 minutes or more, if you have the time.
  2. Heat a few tbsp of oil in a large wok or frying pan and add the pork, trying not to let the excess marinade enter the pan.  The more liquid, the longer the pork will take to cook and the higher chance it has of toughening.  Remember, moisture will also render out of the meat.
  3. In a bowl combine the sauce ingredients.  Taste and adjust – if it seems too thick, add a splash of water, but remember it will turn runnier in the pan.
  4. When the pork is nearly cooked, add the onions (if using any) and crushed garlic for a further few minutes.
  5. Add the rest of the stir fry vegetables and fry for a further minute or two.
  6. Add the sauce and stir for a minute.
  7. Stir everything through the noodles.


Top with a lime wedgedried mango and a small sprig of coriander.


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