When I make a stir fry and add fresh mango, any thickening from the corn starch disappears. Some enzyme thing I guess. It doesn't matter if I thicken the sauce first then add the mango, or add the mango and then try to thicken it.
So, how do you thicken the sauce when using mango?
I see tapioca starch and potato starch in asian markets. Use one of these instead?
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