If you’ve ever wanted to recreate the sticky, caramelized magic of Chinese sweet and sour pork without the meat, this is your recipe. These Crispy Vegan Mango Tamarind Broccoli Wings deliver everything you love about that takeout classic — the golden crunch, the glossy sauce, the addictive sweet-sour balance — but with broccoli as the hero. The mango-tamarind sauce is a genuine revelation: tropical, tangy, and deeply complex.
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This post is about vegan broccoli wings paired with a delicious mango-tamarind sauce. The ingredients include broccoli, mango, tamarind, soy sauce, ginger, and brown sugar — creating a flavourful, crispy dish that’s perfect for meatless meals.
Why We Love This Recipe
A true dedication to summer. It’s light yet satisfying, crispy yet tender, and bursting with bold flavours. The combination of sweet mango, tangy tamarind, and warm curry spice gives the crispy broccoli a depth of taste that makes it hard to resist. It’s a fantastic alternative to traditional sweet and sour pork, delivering all the same sticky, caramelized goodness without the meat.
Key Ingredients
Ingredients
Broccoli Florets
- The perfect vegetable for frying — the florets turn crispy and golden on the outside while staying tender inside. Cut them into consistent medium-sized pieces so they cook evenly. Don’t cut too small or they’ll disappear in the batter.
Tamarind Paste
- The soul of the sauce. It provides a tangy, slightly sour depth that balances the mango’s sweetness perfectly. Use a quality tamarind concentrate for the most consistent results — the flavour is more concentrated and reliable than block tamarind.
Mango Puree
- Brings natural sweetness and a smooth, tropical texture to the sauce. Fresh mango blended into a puree is ideal when in season, but canned or jarred mango puree works perfectly year-round.
Curry Powder
- Adds a warm, spiced undertone to the batter that complements the sweetness of the mango sauce. It’s a subtle but important layer that elevates the dish from good to extraordinary.
Mango Powder (Amchur)
- For even more mango depth, add a pinch of mango powder (amchur) to the sauce. It adds a sour, fruity complexity that takes the sauce to the next level.
For frying, use a deep heavy-bottomed pot or a carbon steel wok which heats quickly and maintains consistent high temperature — essential for crispy results.
Vegan and Vegetarian Friendly
This dish is perfect for plant-based eaters and omnivores alike. The broccoli florets take on an irresistibly crunchy texture when fried, and the sauce brings everything together in a way that is both comforting and excitingly different. Whether you’re a longtime vegan or just trying to incorporate more vegetables into your diet, this recipe is a must-try.
If you love plant-based recipes, try our Easy Hummus Recipe as a side, or explore our Sticky Honey Garlic Spareribs if you want the classic version with meat.
Frequently Asked Questions
Can I use an air fryer instead of deep frying?
Yes! Spray the battered broccoli with a light coating of oil and air fry at 200°C (400°F) for 12–15 minutes, flipping halfway through. The result won’t be quite as crispy as deep frying but it’s a lighter option that still works well. Make sure the pieces aren’t touching so the air can circulate properly.
Why is my battered broccoli not staying crispy?
There are two common reasons: the oil wasn’t hot enough (should be 175°C/350°F), or you added too many pieces at once which drops the oil temperature. Fry in small batches and let the oil come back up to temperature between batches. Also, toss the broccoli in the sauce just before serving to maintain maximum crunch.
Can I make the mango-tamarind sauce ahead of time?
Yes — the sauce actually improves after resting overnight in the fridge as the flavours meld. Store it in an airtight jar for up to one week. When ready to use, gently reheat in a pan and toss with freshly fried broccoli. Do not toss the broccoli in the sauce until you’re ready to serve.
What can I serve with broccoli wings?
These wings are incredible over steamed jasmine rice or with fried rice. They also work beautifully as an appetizer served on their own. For a complete meal, pair with a simple cucumber salad or our Easy Hummus and flatbread for a fusion-style spread.
Crispy Vegan Mango Tamarind Broccoli Wings
Ingredients
Method
- Prepare the Broccoli – Cut the head of broccoli into small to medium bite-sized florets. Rinse thoroughly and set aside.
- Make the Batter – In a large bowl, whisk together the flour, curry powder, baking powder, and salt. Slowly add the beer while whisking until a smooth, thick batter forms. It should coat the broccoli florets evenly without being too runny.
- Coat the Broccoli – Add the broccoli florets into the batter and toss until fully coated.
- Heat the Oil – In a deep skillet or heavy-bottomed pot, heat the neutral oil to 350°F (175°C).
- Fry the Broccoli – Using tongs, carefully lower the coated broccoli florets into the hot oil. Fry in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Prepare the Sauce – In a saucepan over medium heat, add the mango puree, tamarind paste, brown sugar, ginger, oil, soy sauce, and vinegar. Whisk to combine and let it simmer for 3-5 minutes until it thickens slightly.
- Coat the Fried Broccoli – Add the crispy broccoli florets to the saucepan and toss until they are evenly coated with the mango-tamarind sauce.
- Garnish and Serve – Transfer to a serving platter and garnish with sesame seeds and chopped scallions. Enjoy immediately!
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