Chayote Pieces with Mango in Sweet and Sour Sauce

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Chayote Pieces with Mango in Sweet and Sour Sauce

The perfect chayote pieces with mango in sweet and sour sauce recipe with a picture and simple step-by-step instructions.

For cooking:

  • 1 small Spring onion, just the green
  • 10 g Ginger, fresh or frozen
  • 2 medium sized Cloves of garlic, fresh
  • 2 Hot peppers, red, long, mild
  • 2 tbsp Sunflower oil
  • 100 g Mango, fresh or canned
  • 200 g Water
  • 4 g Vegetable broth, Kraft bouillon

For the sauce:

  • 1 tsp Pepper paste, red, (see appendix)
  • 1 pinch Salt
  • 1 tbsp Sugar, whiter, finer
  • 1 tbsp Rice wine vinegar, black
  • 8 tbsp Cooking water, (see preparation)
  • 1 tsp Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)

To garnish:

  • 1 tbsp Sesame oil, dark
  • 20 g Peanuts, seasoned
  • Kaffir lime leaves, in threads


  1. Wash the chayote, peel and quarter lengthways. Cut crosswise into approx. 8 mm thick slices and cut them into approx. 2 x 3 cm pieces. Cook in the vegetable water for 5 minutes, strain, DO NOT rinse and keep the cooking water. Wash the spring onions, remove the dead leaves and cut the green part into rings approx. 8 mm thick.
  2. Wash the fresh ginger, peel it, cut a 4 cm long piece crosswise and work it into cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. Cap the cloves of garlic at both ends, peel and cut lengthways into approx. 1 mm thick slices or slice. Chop the slices into cubes. Wash the peppers, remove the stem, cut across into pieces approx. 6 mm wide and remove the grains
  3. Wash the mango, cut off both ends, peel with the peeler and fillet the flesh from the stone. Use the large fillets for garnishing, chop the smaller ones crosswise into pieces approx. 1 cm wide.

The sauce:

  1. Mix all ingredients for the sauce up to the cooking water. Dissolve the tapioca flour in the rice wine and mix into the sauce. Stir before use.


  1. Heat the sunflower oil in a wok and toss the wok. Add ginger, garlic cloves and hot peppers and stir-fry for 1 minute. Add the chayote pieces and stir-fry for 2 minutes. Reduce the heat, deglaze with the sauce and simmer for 2 minutes. Add the mango pieces and mix in. Spread on the serving bowls, garnish, serve cooled as a starter and enjoy.


  1. In China, this San Xian starter is traditionally made with fresh, green bamboo shoots. Using chayote instead of bamboo makes this starter even tastier.


  1. Red pepper paste, see: Red pepper paste “Shandong”
chayote pieces with mango in sweet and sour sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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