Shrimp with Mango


This dish brings together two of the island’s most popular offerings: mango fruit and fresh seafood in the form of wok-seared shrimp. The mango is such a staple of Taiwanese cuisine that even the Taiwanese government’s official website lauds it as the “most loved and sought-after fruit in the sweltering days of mid-summer.”

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  • One large mango, cut into into cubes or small chunks
  • 8 to 10 large shrimp, peeled and deveined, cut into 3 sections
  • 2 medium size zucchini, cut into chunks of the same size as the mango pieces
  • ¼ cup green onion, diced
  • 1/8 tsp salt
  • 1/8 tsp white pepper
  • Pinch of sugar


  1. Marinate shrimp with some salt, cooking wine, and sesame oil, then add 1/8 teaspoons of corn starch and mix.
  2. Heat 2 tablespoons of cooking oil in the wok or frying pan, and first sauté the diced green onion until it is fragrant. Then add shrimp and stir-fry for about one minute. Remove the shrimp from the pan and set aside.
  3. In the same pan, add and heat one more tablespoon of cooking oil, then stir fry zucchinis for about two minutes and add mango, seasonings and reserved shrimp, continuing to cook for one more minute. This recipe makes 5-6 servings.


Mango should ideally be ripe, but not too soft. If you discover that your particular mango is excessively sweet, you can eliminate the sugar from the recipe to help balance the flavor. Salt can also be reduced in this dish, if desired. The fruit will enhance the flavor of the food.

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