LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Mango Stir Fry

Mango Stir Fry

When I lived in Florida, I used to collect mangos while I ran. For active recovery days, I would simply jog around for miles collecting ripe fruit from peoples yards along the way (many streets were lined with mango trees and the fruit would fall to the ground for the taking). Once I had all I could juggle while running, I’d head home. At this time, I didn’t even like mangos, it was just something to do. However, after a couple weeks, mangos were piling up in my kitchen and I needed to get over my dislike and start eating some! I made smoothies, margaritas, slaws and what turned out to be my favorite use; Stir Fry.

As I return marathon training, I made this tasty mango stir fry to get me back in the running mindset.

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  • 1 mango, sliced pitted & peeled

  • 1 red onion, cut into large chunks

  • 2 cups purple cabbage, shredded

  • 1 cup fresh tomatoes, chopped

  • 1/2 cup cashews, raw

  • 3/4 pound stir fry beef *you could definitely use shrimp, tofu or any other protein

  • 1 tbsp coconut aminos

  • 2 tsp sriracha

  • 2 tbsp coconut oil

  • 1 tsp sesame oil

  • 1 tbsp honey

  • 1 tbsp sesame seeds

How To:

In a large skillet, heat the coconut oil over medium. Add the red onion and saute for a few minutes, until tender. Turn the heat a bit higher and add the remaining ingredients. Stir well to combine. Once the protein is cooked, remove from heat. Serve over brown rice or soba noodles.

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