Seafood Mango Stir Fry Recipe

Name: Seafood Mango Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb swordfish (or other very firm fish); 1/4 lb shrimp; 1/2 lb sea scallops; 1 mango, peeled and cut into bite-sized pieces; 1 cup snow peas; 1 red bell pepper, sliced; 1 small onion, sliced; 3 garlic cloves, minced; 1 tablespoon canola oil; STIR FRY SAUCE; 1 mango, peeled and sliced; 1 red chili pepper; 1 tablespoon rice vinegar; 3 tablespoons soy sauce; 1 teaspoon lime juice; 2 tablespoons Splenda brown sugar blend (or use regular brown sugar); 1/2 cup cilantro; 1 tablespoon ginger, minced

Servings: persons

1/2 lb swordfish (or other very firm fish)
1/4 lb shrimp
1/2 lb sea scallops
1 mango, peeled and cut into bite-sized pieces
1 cup snow peas
1 red bell pepper, sliced
1 small onion, sliced
3 garlic cloves, minced
1 tablespoon canola oil
STIR FRY SAUCE
1 mango, peeled and sliced
1 red chili pepper
1 tablespoon rice vinegar
3 tablespoons soy sauce
1 teaspoon lime juice
2 tablespoons Splenda brown sugar blend (or use regular brown sugar)
1/2 cup cilantro
1 tablespoon ginger, minced

1
Place all stir fry SAUCE ingredients together in a blender or food processor. Process or blend until smooth. Taste-test the stir fry sauce for sweetness - you want a balance of flavors: tangy, but definitely more sweet than sour. If needed, add 1 teaspoons to 1 tablespoons additional sugar. (Note: the sweetness of the sauce will depend on how sweet your mangos are.).
2
Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes. For shrimp, be sure to remove the shells. If you are using clams and/or mussels, rinse with cold water, removing any surface debris.
3
Pour 1 tablespoons canola oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.
4
Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart.
5
Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard).
6
A minute or two just before serving, add the mango pieces (these just need warming).
7
Serve hot from the wok with rice or cooked barley on the side. Sprinkle with fresh coriander and decorate with lime wedges, if desired.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 lb swordfish (or other very firm fish), 1/4 lb shrimp, 1/2 lb sea scallops, 1 mango, peeled and cut into bite-sized pieces, and more.

Yes, Seafood Mango Stir Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Mango Stir Fry

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