Spicy Mango Chili Cabbage Stir Fry Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Spicy Mango Chili Cabbage Stir Fry tosses crisp cabbage shreds with ripe mango chunks in fiery chili-garlic sauce for sweet-heat explosion that wilts just enough.

Ready in 12 minutes, it serves 4 with juicy fruit bursts cutting through smoky wok char perfectly.

Why This Recipe Works

High-heat wok sears cabbage edges while preserving crunch. Mango’s natural sugars caramelize against chili heat. Fish sauce + lime creates umami brightness. Rice vinegar tenderizes without sogginess. Cold-to-hot oil technique prevents burning aromatics.

Ingredients & Prep

Stir Fry:

• ½ head green cabbage, shredded
• 1 ripe mango, ½-inch chunks
• 4 garlic cloves, sliced thin
• 3 Thai chilies, sliced (or 1 tsp chili flakes)
• 2 tbsp neutral oil

Sauce:

• 2 tbsp fish sauce (or soy)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp chili paste
• Juice 1 lime

Step-by-Step Instructions

1. Mix sauce ingredients; reserve.
2. Heat wok smoking hot; swirl oil coating sides.
3. Add garlic + chilies; stir 10 seconds fragrant.
4. Toss cabbage; stir-fry 2 minutes wilted-crisp.
5. Add mango + sauce; toss 90 seconds until glossy. Squeeze lime; serve immediately.

Flavor Variations

Storage Tips

Fridge 2 days; re-wok fresh crisp.

FAQs

Soggy cabbage?
Hotter wok; constant toss. Don’t cover.

Too spicy?
Remove chili seeds; more mango.

No wok?
Cast iron 12-inch skillet high heat.

Conclusion

Spicy Mango Chili Cabbage Stir Fry sweet-heat-hugs crunch wok perfection.

Spicy Mango Chili Cabbage Stir Fry Recipe

Print Recipe

Spicy Mango Chili Cabbage Stir Fry combines sweet ripe mango chunks with fiery Thai chilies and crisp cabbage in gingery garlic sauce. 15-minute vegan main dish perfect for summer mango season with perfect sweet-heat balance.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 8 mins
• Total Time: 18 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai-Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

• ½ head green cabbage thinly sliced (6 cups)
• 2 ripe mangos peeled diced
• 3 red Thai chilies sliced (or 1 jalapeño)
• 3 garlic cloves minced
• 1 tbsp fresh ginger minced
• 1 red bell pepper sliced
• 3 green onions sliced
• 2 tbsp neutral oil
•  
• Sauce:
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• Lime wedges cilantro peanuts

Instructions

• 1. Whisk sauce ingredients (soy, vinegar, honey, sesame oil, cornstarch, water) until smooth. Set aside.
• 2. Heat oil in large wok or skillet over high heat. Add garlic, ginger, chilies – stir fry 30 seconds until fragrant.
• 3. Add cabbage and bell pepper. Stir fry 3 mins until cabbage wilts but stays crisp.
• 4. Add mango chunks and sauce. Toss 2 mins until sauce thickens and coats evenly.
• 5. Remove from heat. Stir in green onions. Serve with lime cilantro and peanuts.

Notes

• Ripe juicy mangos essential for sauce balance.
• Thai chilies = serious heat; deseed jalapeños for mild.
• High heat + constant tossing prevents mushy cabbage.
• Perfect over jasmine rice or rice noodles.
• Leftovers excellent cold as mango salad.

Nutrition

• Serving Size: 1½ cups
• Calories: 240
• Sugar: 22g
• Sodium: 780mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0mg

Keywords: spicy mango cabbage stir fry, mango chili cabbage, vegan mango stir fry