Mix first 4 ingredients until blended. Refrigerate until ready to use.
Heat oil in wok or large deep skillet on medium-high heat. Add shrimp, carrots and ginger; stir-fry 2 min. Add snow peas, bell peppers and 1/4 cup mango nectar mixture; stir-fry 2 min.
Add bean sprouts and mangos; stir-fry 1 min. or until shrimp turn pink and bell peppers are crisp-tender. Spoon into serving bowl; stir in remaining mango nectar mixture.
Serve over hot cooked rice or thin noodles.
Substitute 1/2 cup packaged shredded carrots for the cut-up fresh carrot.
Substitute 1 cup thawed frozen chopped mangos for the fresh mango.
This low-fat, low-calorie main dish has a lot going for it. Fresh mango adds sweetness, the carrots are high in vitamin A and the red peppers provide vitamin C.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.