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.
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
- Heat vegetable oil in a large skillet over medium-high heat.
- Add sliced octopus to the skillet and sauté for 5-6 minutes until lightly browned.
- 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.
- 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.
- 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