Mango Curry Noodle Bowls

Mango Curried Noodles

Curry is something I need more of in my life. It’s so simple, it’s healthy, it tastes totally different from anything else (in a good way!), and it sure makes for some great leftovers (heck yeah to leftovers!). I’ve mostly only had curry with rice, so I decided to try curried noodles (noodles are like my go-to for everything), and these Mango Curry Noodle Bowls did not disappoint!

Mango Curried Noodles

Because this curry is so simple, and has minimal ingredients, I wanted to make sure I added the perfect toppings to give it that little extra oomph. That’s where my friends from Dang Foods came in. Their coconut chips were the perfect topping and added just the right amount of crunch and sweetness to these Mango Curry Noodle Bowls.  Oh Dang that’s good!

Mango Curried Noodles

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Mango Curried Noodles

Because I keep raving about how simple it is, let’s take a peek at what all goes into these super flavorful bowls, shall we?!

☆ pad thai rice noodles
☆ red bell pepper
☆ onion
☆ crispy tofu
☆ mango red curry sauce
☆ fresh cilantro
☆ lime juice
☆ my favorite topping, Dang Foods Original Coconut Chips!

Mango Curried Noodles

I love Dang Foods coconut chips because they are made with only 3-ingredients, are gluten-free, vegan, non-GMO, and contain no preservatives. In this recipe I used their original recipe coconut chips, but they also have lightly salted, caramel sea salt, and chocolate sea salt that make great snacks. Loaded with flavor and color, these Mango Curry Noodle Bowls are sure to make it into your recipe rotation. I love to see your recreations of my recipes, so please be sure to comment below and tag me on Instagram or Facebook.




Mango Curry Noodle Bowls

Course: Main Course
Cuisine: American, Indian
Servings: 2 people
Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • pad thai rice noodles
  • 1 medium onion
  • 1 red bell pepper
  • 1 tbsp minced garlic
  • 4 tbsp red curry paste
  • 1 tbsp olive oil
  • 1 can full fat coconut milk
  • 1/2 cup vegetable broth
  • 1/2 cup mango puree (I used 1.5 cups frozen mango chunks)
  • 1/2 tsp ginger (I used fresh minced ginger)
  • crispy baked tofu (recipe below)


  • Dang Foods Original Coconut Chips
  • sesame seeds
  • fresh cilantro
  • lime

Crispy Baked Tofu

  • 1 block extra firm tofu
  • 1 tbsp arrowroot powder/starch
  • 1 tbsp olive oil
  • 1 tbsp liquid aminos/Tamari
  • salt + pepper


  1. Preheat your oven to 400 degrees

  2. Press your tofu (or gently squeeze out excess water), then cut into cubes

  3. In a large bowl, toss the tofu with arrowroot, olive oil, liquid aminos, and salt and pepper. Place onto a parchment lined baking sheet and bake for 20-30 minutes while you prepare the rest of the dish

  4. In a large skillet, heat the olive oil over medium heat, then add the garlic, onion and pepper and saute until they start to soften

  5. In a food processor, blend your mango until it's smooth

  6. Boil your water to cook the pasta

  7. Stir in the curry paste and coat the onion and pepper well, then add the coconut milk and broth. Bring it to a simmer, stirring frequently

  8. Add the mango puree to the skillet, stir

  9. Turn the heat down to low and let the sauce thicken, stirring occasionally

  10. Add your noodles to the boiling water and cook according to package directions, drain, rinse and add to the skillet with the sauce. Toss to coat the noodles well

  11. Serve in bowls and garnish with crispy tofu, Dang Foods coconut chips, cilantro, sesame seeds and limes (juiced)


** Recipe adapted from RecipeTin Eats

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