I am blogging after a long time, and even the new schedule I have committed to – one post a month – seems hard to achieve. This is because I am busy building a business from the ground up and am blogging regularly on topics related to my business.

This recipe is actually the second of two I made, but I am blogging about this now since I have a better picture for this :). Who doesn’t love a stir fry? For me, it is the best thing for week night supper – something hot and homemade and as spicy sweet as you like it. While it is very easy to just dump the frozen stir fry veggies packet into a wok – believe me, I do that myself very often – there is some merit in using some selective veggies for a simple stir fry.

The mango chili marinade here was actually left over from some kebabs I made( the other recipe), and uses fresh mango pulp. Fresh mangoes are available almost the year round in the US, so you can pick up a couple of them, or just some canned mango pulp from the Indian grocery. Any leftovers can make a great mango lassi which will be a cool accompaniment to this fiery stir fry. The recipe is as follows –

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This stir fry is a play on different flavors since we used a Mexican chili, but it comes together great and has the exotic touch. The sweet, spicy, smoky, sour and salty flavors mingle very well. The peanuts add great crunch and texture.

You can use other veggies too such as mushrooms, green beans, asparagus etc. to add to the vegetable count here. And you can play with the oil and try to add more to have that sinful ‘takeout’ feel. But believe me, even if you double the oil, you will not get that huge layer of oil that takeout food has. I tried! Kinda makes you think hunh?

So when are you trying this exotic mango chili stir fry recipe and making it your own?