Include more Australian mangoes in your meals with this delicious spring recipe.


  • ¼ cup lime juice

  • ¼ cup sweet chilli sauce

  • ¼ cup soy sauce

  • 2 tablespoons hoisin sauce

  • 2 tablespoons 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 tablespoon 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.

  • 2.

    Add the sauce mixture and continue cooking for 1 minute or until just cooked through. Remove from the wok and set aside.

  • 3.

    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.

  • 4.

    Delicious served with egg or rice noodles.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 629kj
  • Fat Total 28g
  • Saturated Fat 5g
  • Protein 30g
  • Carbohydrate 70g
  • Sugar 32g
  • Sodium 4236mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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