Octopus and Mango Stir-Fry (Poulpe Sauté à la Mangue)

Poulpe Sauté à la Mangue, or Octopus and Mango Stir-Fry, is a delightful dish from Wallis and Futuna cuisine that combines the tender texture of octopus with the sweet and tangy flavor of mango. This dish is a perfect balance of savory and fruity, making it a unique and delicious addition to any meal.

Octopus and Mango Stir-Fry (Poulpe Sauté à la Mangue)

Ingredients

  • 1 lb octopus, cleaned and sliced
  • 2 ripe mangoes, peeled and diced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil

Instructions

  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Add sliced octopus to the skillet and sauté for 5-6 minutes until lightly browned.
  3. Push the octopus to one side of the skillet and add the onion, garlic, and red bell pepper. Sauté for 2-3 minutes until the vegetables are tender.
  4. Add diced mango, soy sauce, fish sauce, sugar, and black pepper to the skillet. Stir-fry for another 2-3 minutes until the mango is heated through.
  5. Remove from heat and serve the Poulpe Sauté à la Mangue hot, garnished with fresh cilantro if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
30g
Fat
8g

Supplies

Large skillet Cutting board Knife Measuring spoons Measuring cup

Tools

Tongs Spatula

Serving suggestions

Serving suggestions: Serve the Poulpe Sauté à la Mangue over steamed rice for a complete and satisfying meal.

Tips & tricks

Tips: Be sure not to overcook the octopus to maintain its tender texture. Adjust the sweetness and saltiness of the stir-fry sauce to your preference.

Cost

$20