Peel and chop the sweet potatoes into bite size, even pieces.
Chop the bell peppers and onion into small, even pieces.
Slice the jalapeño in half and remove the seeds, if you do not want the stew too spicy. Or keep the seeds if you want a real kick. Finely chop the jalapeño.
Peel and chop the mango into small, even pieces.
Mince the garlic cloves.
Roughly chop the cilantro.
Heat a large pan on medium-high heat. Add olive oil and chorizo.Cook the chorizo, breaking it up, until cooked through.
Add the chopped sweet potatoes, onion, bell peppers, andjalapeño. Stir and cook 2-3 minutes.
Add the minced garlic and cook another 2 minutes.
Add the crushed tomatoes and broth. Stir, cover, and let cook for 15 minutes.
Rinse the black beans and add to the stew. Cook another 5-10minutes, or until the beans are heated through.
Add the cilantro and give it a taste test. Add any salt or pepperyou may need here.
Add the mango, give it a stir, and serve it up!
