When we think of summer, we think of one thing – mangoes! They’re the choice fruit of the season, and we can just picture ourselves sitting at a park with friends and devouring one (or three).

If you consider mangoes your ultimate bae, have you tried cooking with it? Yep, mango tastes AMAZING when thrown in with hot meals! Try this delicious stir-fry – you can even add in some egg or rice noodles.


Makes: 4 serves
Prep time: 15 minutes
Cooking time: 10 minutes

¼ cup lime juice
¼ cup sweet chilli sauce
¼ cup soy sauce
2 tbsp  hoisin sauce
2 tbsp vegetable oil
500g chicken tenderloins
200g broccolini, cut into 4cm pieces
1 onion, cut into wedges
400g baby bok choy leaves
2 mangoes, peeled, seeded, sliced
¼ cup torn fresh mint leaves
¼ cup torn coriander leaves


  1. Combine the juice with the chilli, soy and hoisin sauces. Heat 1 tbsp of the oil in a wok or large non-stick frying pan, add the chicken, cook over high heat for 1 minute on each side or until lightly browned.
  1. Add the sauce mixture and continue cooking for 1 minute or until just cooked through. Remove from the wok and set aside.
  1. Heat the remaining oil in the wok, add the broccolini and onion and stir-fry for 3 minutes. Add the bok choy and stir-fry until the vegetables are tender. Stir in the reserved chicken and sauces and the mango, mint and coriander.