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Mango Tofu Curry

Mango Tofu Curry
This bright, spicy and flavorful stew combines the sweetness of mango with the savory notes of curry for a delightful, filling dish sure to be a year-round favorite.

Submitted by: Stephanie S. from Milwaukee, WI
Yield: 4-6 servings


Featured in this Recipe

Curry, Thai Red

Thai Red Curry


Jar, 1/2 Cup, 2.2 oz.
Curry, Sweet

Sweet Curry


Jar, 1/2 Cup, 2 oz.


  • 2-3 tablespoons neutral cooking oil
  • 1 large shallot, diced
  • 6 cloves garlic, minced
  • 3 tablesppons ginger, finely chopped
  • 1 cup water
  • 2 teaspoons tamari or liquid aminos
  • 1/2 cup edamame
  • 1 red bell pepper, diced
  • 2 cups red cabbage, finely sliced
  • 3 tablespoons cane sugar
  • 1 16oz block tofu, drained and pressed for 20 minutes
  • 1 14oz can full fat coconut milk
  • 2 ripe mangos, peeled and cubed
  • 1/8 cup lemon juice
  • roasted cashews
  • Thai or sweet basil
  • cilantro
  • green onions
  • mung bean sprouts

Preparation Instructions:

Heat the oil in a Dutch oven or stock pot, then add in the shallots, garlic and ginger. Cook for 5-8 minutes, or until the mixture becomes fragrant and begins to brown.

Add in the Tien Tsin chiles, curry powders and ¼ cup water and cook for an additional 5 minutes.

Stir in the cabbage, bell peppers, sugar, tamari and ¾ cup water. Bring to a simmer and cook for 10-15 minutes, stirring occasionally until mostly softened.

Cube the tofu and add it to the pot along with the edamame, mango and coconut milk. Simmer for another 10 minutes until tofu and edamame are cooked through.

Stir in the lemon juice and taste the broth, adjusting with tamari or water as needed. Serve with rice and cashews as well as additional garnishes of your choice.

More About This Recipe

The best thing about this recipe is that ingredients can be easily swapped out. Swap out the edamame for green peas, sub out the tofu for chicken, or use zucchini and broccoli in place of cabbage.



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