Easy Slow Cooker Mango Beef {Instant Pot Option}
This easy mango beef recipe transforms budget-friendly lean beef, chopped mangos, peppers, onions, and a jar of mango salsa into a sweet and savory stewed meat masterpiece. There’s only 10 minutes of hands-on preparation before your slow cooker or Instant Pot takes over and does the rest!
It’s that time of the year when I’m looking for ways to savor the flavors of summery dishes like grilled mango chicken and pineapple jalapeno chicken without breaking a sweat. Enter this ridiculously easy mango beef recipe.
This dish beautifully balances the savory richness of slow-braised beef, peppers, and onions with the tropical deliciousness of fresh mango and mango salsa. The best part? This convenient recipe cuts corners to save time and keep the kitchen cool!
With only 10 minutes of prep, you’ll be well on your way to fork-tender perfection, and then your trusty slow cooker or Instant Pot does the rest of the heavy lifting. It’s that simple, and it’s that good. You might just find yourself with a new family favorite!
Why you’ll love this recipe
- SO SIMPLE! With convenient ingredients and very little prep work, it’s a quick and easy dish everyone will love that can fit into your busy schedule.
- Set it and forget it. Whether you use a slow cooker or Instant Pot, with these easy-to-follow instructions, the cooking process is stress-free and practically impossible to mess up!
- Budget-friendly – This recipe calls for an inexpensive, relatively tough cut of beef, but have no fear. The slow cooking or pressure cooking process ensures fork-tender, melt-in-your-mouth results.
- Versatility. This high-protein beef dish is excellent over rice, in tacos, or as a sandwich filling!
Ingredients you’ll need
- Beef round. As a lean, relatively tough cut, beef round benefits from cooking low and slow. If you can’t find beef round, select one of its sub-cuts: top round, bottom round, or eye of round roast. Or, save time and buy pre-cubed stew meat.
- Extra virgin olive oil. To brown the beef before slow cooking.
- Mango. I used fresh chopped mango-be sure to select a fresh, firm, and fragrant mango free of bruises, soft spots, or wrinkling. Frozen mango works well in a pinch.
- Peppers and onions. I tested this recipe with a bag of frozen sliced peppers and onions, but you also use fresh bell peppers (red, orange, yellow, and/or green) and fresh yellow onion sliced into thin strips.
- Mango salsa. This serves as the flavorful liquid base required for slow or pressure cooking. Feel free to experiment with other fruit-based salsa flavors or substitute a traditional red salsa for a less sweet version.
- Garlic. Using fresh minced garlic cloves significantly impacts the finished dish’s flavor, but if you only have jarred minced garlic, that works, too.
- Salt and pepper. To taste.
How to make mango beef in a slow cooker
Step 1: Brown beef. Heat olive oil in a large saucepan over medium-high heat. Once hot, add the meat and brown it on all sides. Alternatively, you can do this step directly in your slow cooker if it has a “sauté” function.
Step 2: Layer ingredients in slow cooker. Transfer the browned beef to the slow cooker. Place the mangos, peppers, and onions on top, then add the salsa and garlic. Stir and season with salt and pepper.
Step 3: Cook. Cover and cook on LOW for 6 hours or until the beef is fall-apart tender.
Step 4: Serve. Sprinkle with fresh chopped cilantro if desired, and serve over fluffy rice.
How to make mango beef in an instant pot
Here’s how to adapt this slow cooker beef recipe for the Instant Pot: First, brown the beef with oil using the “sear” setting. From there, add the remaining ingredients, lock the lid, and cook on manual high pressure for 40 minutes. Let the pressure release naturally before removing the lid. Super easy!
Recipe tips
- Trim and cut beef evenly. To prepare the beef before cooking, trim the excess fat (some is okay) and cut it into uniform bite-size cubes to ensure even cooking.
- Brown the beef. While this step is technically optional, I recommend taking a few minutes to do so. It helps create a flavorful golden crust on the surface of the pieces of meat and enhances the depth of flavor.
- Double the recipe. Mango beef freezes well, so consider making an extra batch to freeze for future quick and easy meals.
Variations and serving ideas
- Garnish – Impress guests by garnishing the finished dish with fresh cilantro, lime wedges, or sliced scallions for a pop of freshness and color.
- Beef alternatives – You don’t necessarily have to use beef. This would also be great with pork or chicken. Just be sure to adjust the slow cooking time accordingly.
- Serving ideas – We love serving this tender beef over brown or jasmine rice. Cauliflower rice is a great low-carb and Whole30 option. It’s also delicious over mashed potatoes or stuffed into a baked potato or sweet potato.
- Complementary sides – Make it a feast with perfectly paired side dishes, such as Cuban avocado salad, blistered shishito peppers, or cilantro lime coleslaw.
- Leftover recreations – Mango beef is even more delicious the next day. To switch things up, serve the leftovers as a filling for beef sandwiches or tortillas with your favorite taco toppings.
Storing & Freezing
Storing: Let cool, then store leftover mango beef in an airtight container in the refrigerator for 3-4 days
Freezing: Transfer cooled beef to a freezer-safe container or zip-top bag and freeze for 2-3 months. When ready, thaw the meat in the refrigerator overnight before reheating.
Reheating: Reheat it gently in a pan on the stovetop or in the microwave, adding a little water or broth if needed to keep the meat moist and tender.
FAQ
This dish’s heat level will vary based on the level of spice in the mango salsa you select. Opt for hot mango salsa only if you can handle the heat!
When it comes to cheaper cuts of beef like stew meat, the culprit of toughness is typically undercooking. Be patient and give the beef enough time to become tender when using slow-cooking methods.
More instant pot and slow cooker beef recipes
- Instant Pot Mediterranean Beef
- Instant Pot Cuban Style Shredded Beef
- Slow Cooker Mexican Picadillo
- Crockpot Southwest Beef Roast
- Slow Cooker Gluten Free Beef Stew
Did you make this mango beef in your slow cooker or Instant Pot? I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Easy Slow Cooker Mango Beef
Equipment
- slow cooker
Ingredients
- 2 lbs beef round cut into chunks
- 3 tbsp extra virgin olive oil
- 24 oz Mango Salsa I use the chunky salsa in the refrigerated section
- 1 1/2 cups chopped mango I used 2 large mangoes
- 14 oz bag frozen pepper and onion blend you also use fresh bell peppers (red, orange, yellow, and/or green) and fresh yellow onion sliced into thin strips
- 4 cloves garlic minced
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add cubed beef and brown on all sides.
- Add meat to the slow cooker.
- Top with mangos, peppers, and onions.
- Stir the salsa and garlic together and pour on top, stir and season with salt and pepper.
- Cook for 3 hours on High or 6 hours on Low.
- Serve over rice or cauliflower rice for a low-carb option.
Notes
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- Trim and cut beef evenly. To prepare the beef before cooking, trim the excess fat (some is okay) and cut it into uniform bite-size cubes to ensure even cooking.
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- Double the recipe. Mango beef freezes well, so consider making an extra batch to freeze for future quick and easy meals.
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- Garnish – Impress guests by garnishing the finished dish with fresh cilantro, lime wedges, or sliced scallions for a pop of freshness and color.
Nutrition
*This post was originally published July 22, 2017 and has been updated throughout.
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