vegetable mango curry

Vegetable mango curry in a skillet with tofu and noodles.

5 from 1 reviews

Vegetable mango curry made is a savory combination of the ultimate low-fat blender mango curry sauce, vegetables, noodles, and crispy tofu.


  • 2 mangoes peeled and sliced
  • 2 Tbsp. Thai red curry paste
  • 1 Tbsp. tamari or soy sauce
  • 1 tsp. date paste or another liquid sweetener
  • 1 ½ cups of plant milk (if you use coconut milk, skip the coconut extract)
  • 2-3 drops of coconut extract
  • 1 medium onion, cut in half and sliced or medium diced
  • 3 cloves of garlic, minced or pressed
  • 1 zucchini, sliced in half lengthwise, then sliced into half-moons
  • 1 red bell pepper sliced thin
  • 2 cups of green beans, broken or cut into bite-sized pieces
  • 2 medium carrots, peeled and sliced or diced
  • 1 lime, cut into wedges
  • 1 batch of crispy baked tofu (optional)
  • 125 gm. whole wheat or rice noodles
  • Cooked rice


  1. Add the mango slices, soy sauce, and date paste to a blender or food processor.
  2. Measure the plant milk in a cup and add the coconut extract. Taste a little to adjust the flavor before adding it to the blender.
  3. Blend the sauce until smooth and set it aside.
  4. Heat a large skillet or wok and add the onions. Sauté for 4-5 minutes until they become soft.
  5. Mix in the garlic, then add the rest of the vegetables and allow them to cook until they become soft.
  6. Add the mango sauce and mix it into the vegetables. Allow the sauce to simmer for 5 minutes. Add additional plant milk if you want to thin it out.
  7. If you want a zestier curry, squeeze a few lime wedges or serve wedges on the side.
  8. Add cooked noodles or baked tofu if using, then serve immediately.
  9. You can also serve this over cooked rice.


  • The nutritional information is for veggie mango curry with whole wheat noodles and baked tofu.
  • Cooking time is for the curry only, you'll need extra time to make crispy baked tofu
  • To substitute frozen mango for fresh, allow it to thaw before a bit so that it's easier to blend.
  • If your mangos are not quite ripe or aren’t as sweet as you’d like, add additional date paste or dice 2 dried apricots or mangos and add them to the blender. You can also use mango or apricot paste.
  • Use 1 can of whole or lite coconut milk as a substitute. Be sure to check the labels for additives. The fat content will be higher if you use coconut milk.
  • Mango sauce freezes for 3 months in a sealed container. If you freeze the curry, it’s best to avoid freezing it with noodles because they can get mushy when thawed.

Keywords: vegetable mango curry

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