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    Turkey Stir-Fry with Mango and Chilli

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    Turkey Stir-Fry with Mango and Chilli

    Turkey and fresh mango combine brilliantly in this quick, easy and colourful low fat dish.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 25 minutes to 27 minutes 30 minutes

    Serves: 4


    • ½ tsp ground nut oil
    • 400g pack Waitrose Fresh Turkey Breast Strips for stir fry, halved
    • 1 large tree-matured mango
    • 1 red chilli, deseeded and finely chopped
    • 2 salad onions, trimmed, washed and diagonally sliced
    • Juice of 1 lime
    • 1½ tbsp Bart Spices Thai Fish Sauce
    • 200g pack Waitrose Green Pak Choi, sliced into 2cm pieces


    1. Using a piece of kitchen paper, rub the oil around a wok or large non-stick frying pan, then place over a high heat. When hot add the turkey strips and stir-fry for 8-10 minutes until golden, thoroughly cooked and there is no pink meat. Transfer to a plate, cover and keep warm.
    2. Using a sharp knife, halve the mango lengthways on either side of the large flat stone. Place the 2 halves flesh side up and score a lattice pattern into the flesh, without cutting through the skin. Gently push up from underneath the skin side to make the cubes stand out. Cut these away from the skin and trim any excess flesh from around the stone.
    3. Reheat the pan. When hot add the remaining ingredients, except the turkey and mango. Stir-fry for 2 minutes until the pak choi has wilted. Return the turkey to the pan and stir in the mango.
    4. Serve immediately with Waitrose Thai Fragrant or Basmati Rice, garnished with some chopped fresh coriander.

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    Cook's tips

    To prepare chillies wear disposable gloves or hold chillies by the stalk while you remove the seeds and chop the flesh. This stops the fiery oils from getting onto your skin.

    For younger children, you may wish to omit the chilli and/or the fish sauce for a milder flavour.


    Average user rating

    4 stars