Our Best Mango Recipes
Need a serious flavor boost in your dessert, savory dish, or beverage? Add some mango. In addition to making your food taste like sunshine, mango adds a delightful velvety texture that can't be replicated.
Mango Sticky Rice with Coconut-Lime Sauce
Mango sticky rice is a sweet, creamy, and tangy dessert that's popular street fare in Thailand. Luckily, you won’t have to cross the Pacific to enjoy this Thai treat—we’ve devised an easy way to make sticky rice with mango at home. Find sticky rice, also called Thai sweet rice or glutinous rice, at Asian markets. The traditional method calls for soaking the rice overnight, then steaming it in a bamboo steamer basket. Our clever method steams the rice in a shallow perforated metal colander placed inside a pot of boiling water (you can also use a mesh colander, but it’s more difficult to clean). While the sticky rice steams, cut the mango and whip up the indulgent coconut-lime sauce. Cooked sticky rice doesn’t keep well, so for the best flavor and texture, enjoy this dish as soon as possible.
Striped Yogurt-and-Sorbet 'Ice Cream' Sandwiches
When you were a kid, there was nothing better than ripping open the package of an ice cream sandwich and getting that chocolate cookie sludge all over your fingers. But now you're an adult of sophisticated tastes, and you need an ice cream sandwich recipe to match. Enter: Striped yogurt-and-sorbet sandwiches. Vanilla frozen yogurt, mango sorbet, and raspberry sorbet are layered between two crunchy molasses spice cookies. They look beautiful and taste even better. Maybe even good enough to forget the ice cream sandwich of your youth.
Black Bean Tostadas with Mango-Avocado Salsa
You can substitute pinto beans for black beans if you wish. Remember to pick through the bag of dried beans for little pebbles or shriveled beans before dumping them in the slow cooker. The Mango-Avocado Salsa is also a tasty topping for grilled chicken or fish, or serve it with pita or tortilla chips. We love taking a hearty, flavorful protein like these Slow-Cooker Black Beans and giving it an exotic spin! Your family will love these build-your-own tostadas. We make the bacon optional in this recipe, for those looking for a veggie-only dish. Though, the flavor from the salty bacon slices is hard to beat in any recipe.
Mango-Rum Kefir Lassi
A little rum-spiration turns the popular Indian yogurt shake into a boozy brunch beverage or cooling poolside cocktail. Kefir offers that good lactic acid bacteria that helps fight off harmful bacteria and aid in digestion.
Grilled Scallop-and-Mango Salad
Orange Dreamsicle Smoothie
Segment the orange over a bowl to catch all of those tasty juices, and add them to the blender before processing. You can buy frozen mangoes, but for the creamiest sip, start with fresh, and freeze overnight.
Shrimp and Bean Burrito Bowl
Sweet chili sauce is not too sweet, spicy, or salty--great for an instant glaze on the shrimp, in marinades, or as a dipping sauce for spring rolls or chicken kebabs. Find it in the international aisle of most supermarkets. If you can't find it, sub regular chili sauce (such as Heinz), or skip the sauce and squeeze a lime wedge over top. For a vegetarian main, use cubed tofu instead of shrimp, and use vegetable stock instead of chicken stock in the bean mixture. Serve with Mango-Jalapeño Slaw.
American ice box cake meets Filipino crema de fruta (a layered cake often made with canned fruit cocktail) in Isa Fabro's fresh, creamy dessert. "It's American and Filipino at the same time--like me!" says the chef at Unit 120 in Los Angeles. You'll need a 9-in. springform pan, and a small offset spatula is helpful for spreading. Mangoes may need a few days to ripen in a paper bag.
Passion Pisco Punch
A tropical spin on the South American classic, this version uses zingy passion fruit and mango to add brightness to pisco. You might be lucky enough to find passion fruit at your regular supermarket year-round, but it’s more widely available at Asian, Latin, and gourmet supermarkets. Rich in immune-boosting vitamin C and anti-inflammatory polyphenols, the most common variety looks like a purple-brown egg and has a sweet-tart flavor.
Griddled Chicken and Mango Sandwiches
This flavorful griddled sandwich is filled with chicken, arugula, mango, jalapeno, and feta cheese.
Small pearl tapioca combined with coconut milk and fresh pineapple makes a simple tropics-inspired treat. The key to success is using small pearl tapioca, not instant or minute tapioca. Fresh mango or papaya works equally well as a substitute for the fresh pineapple.
Offering sweet and tangy notes, mangos balance perfectly against rich and creamy avocado. Try this guac as a dip with chips or as a topping for fish or chicken tacos. For a step-by-step guide to mango prep, see How to Cube a Mango, below.
Serve as a special dessert, or divide this fruity shake into smaller portions for a cool and creamy afternoon treat.
Trinidadian Mango Chow
Every Sunday morning at 8 a.m. sharp, my immediate family of seven rises to the sound of horns blaring at the gate. Grandpa’s here with breakfast, of course. He enters with rosy cheeks and meticulously unfolds a blue-and-white checkered kitchen towel from a wicker basket. We all throw our hands up at this week’s Julie mango harvest. When the overwhelming heat of dawn swells in the walls of our home, sucking on the seed of an ice-cold ripe mango is pure cooling bliss. But in my opinion, an unripe mango—what we Trinidadians call a “green mango”—trumps all.
Towering 35 feet over the green grass in Grandpa’s garden, casting shade over his home, stands the most majestic tree. It bears bright yellow and orange sun-kissed fruit with a slight pink blush, and a few prized unripe green mangoes camouflaged within the leaves. Problem: Grandpa is only willing to share his fruit once it’s fully grown, but what he doesn’t know can’t hurt him, right? His grandkids—me included—are sneaky. One person distracts Grandpa while another climbs the tree and picks the unripe gems right off the branch. (Depending on your luck, you might find one on the ground.) If Grandpa catches the thief, Arabic swear words are cast toward them, followed by one mighty steups (the sucking sound made by sticking tongue against teeth—a sure sign of irritation). Failure or success, a stolen batch is always worth the scolding.
Green mangoes are an integral ingredient in Trinidadian cuisine, like kutchela, chutney, takari, and my favorite breakfast dish, chow. It’s a garlicky, spicy, tart fruit salad that’s most commonly made with mango, but apple, pineapple, pommecythere, and cucumber may show up, too. On an early morning drive to Maracas Beach, on the north coast of the island, I’ll spy vendors setting up shop to sell chow of all sorts. It’s a popular topping for shark and bake sandwiches, grilled meat, and anything curried—my stomach is growling just typing this.
In chow, hard green mangoes are sliced, marinated in lime juice, and seasoned with shado beni, a spiny coriander plant. If you cannot locate shado beni at your local grocery store, you’re sure to find it at any West Indian or Mexican market. On the island, we may not live in huts without electricity (as some people assume), but we do eat chow with our fingers. Stick to this tradition—you’ll enjoy licking your hands once the bowl is empty—just keep a glass of water at hand because things are bound to get spicy.
Trinidadian Mango Chow
Sweet Potato Cakes with Chicken and Poblano Relish
Crispy potato cakes are a no-brainer for leftover roasted potatoes and are the perfect canvas for so many flavors from sweet to spicy. These cakes are topped with a smoky poblano relish and shredded chicken to make a meal. Quick-cooking oats add heft and sturdiness to the patties without weighing them down. Swap the all-purpose flour for rice or oat flour for a gluten-free main. The potato cakes would also be a fantastic appetizer: Form smaller patties before cooking and top with the poblano mixture or a fresh mango salsa.
Tahini Chicken with Bok Choy and Mango Salad
Tahini and honey create a beautifully charred crust on grilled chicken thighs in seconds. Sliced baby bok choy adds plenty of crunch and a faintly nutty flavor to the slaw. You can use fresh navel orange sections in place of the mango.
Mango Ice-Cream Sandwiches
Sweet and tangy pickled mango is a delightful addition to salads, fish tacos, sandwiches, and more. Of course, it also makes for a fantastically refreshing snack enjoyed straight from the jar.
Griddled Banana, Mango, and Jalapeño Sandwiches
Be sure to coarsely mash the banana; you want to keep some texture there. Serving to kids with sensitive palates? Leave off the jalapeño; the sandwiches will still be great. For a killer brunch, serve with an over-easy egg.
Pan-Seared Tuna Tacos with Avocado and Mango Salsa
These simple, vibrant tacos rely largely on superfresh ingredients for the fullest flavor potential. Opt for just-ripe avocados and tuna from a source you trust.
Pineapple-Mango Breakfast Bowls
Take your taste buds to the tropics with these fruit-and-yogurt-filled pineapple boats.
Sunny Mango-Habanero Guacamole
Ripe habaneros bring the heat, plus a fruity, floral flavor that pairs perfectly with fresh mango.
Mango Rum Punch Sorbet
Creating the coolest scoops is as easy as 1, 2, 3.
Grilled Mango-Habanero Jerk Chicken
You probably have all the ingredients on hand to make this quick spice rub. Water or chicken stock can be substituted for rum in the mango sauce.
This condiment is a great way to use up mango that’s gotten a little too ripe. Delicious on sandwiches and in curries and vinaigrettes, it’s also a stunning addition to a cheese board.
Shaved Mango-and-Cabbage Salad
A slightly firm, underripe mango will shave more easily.
Champagne Mangoes with Lime and Sea Salt
You can keep the flesh on the skin, "porcupine-style."
Coconut Yogurt Mango Lassi
Typically served on the Indian subcontinent, a mango lassi is a cool, thick smoothie. While technically lassis are made with yogurt, we’re changing things up and using dairy-free coconut yogurt. But this recipe will work with your favorite dairy yogurt too. Not into mango? Try making a lassi with any fruit—we recommend starting out with peach or strawberry. Or skip the fruit altogether and blend yogurt, sugar, and ice with pinch of saffron or dash of rosewater.
Toss fresh and frozen mango into a blender with a big scoop of coconut yogurt and nondairy milk. Add cardamon and cinnamon, then sweeten the mixture with a glob of honey (or maple syrup, for the vegans). Puree the lassi until thick and smooth.
Coconut Yogurt Mango Lassi
Tuna Poke with Mango and Avocado
Find fresh or frozen wakame seaweed at Asian markets. You can also use fresh or frozen premixed seaweed salad. The tuna and avocado make this dish a potassium powerhouse. Serve atop brown rice, if you like.
Mango Cream Pie
Black Sticky Rice Porridge with Fresh Mango and Papaya
Porridge. Yeah. That probably conjures up grim, Dickensian images of thin, gray gruel seasoned with—at best—tears and soot. But not in Louis Tikaram's world. At his restaurant and bar—E.P. and L.P., respectively—in Los Angeles, the Aussie-Fijian chef is known for bold, bright flavors with a visual punch. At home, he won't mute that sensibility, but he doesn't go in for a lot of morning fuss, either. While dramatic, black rice steams on the stove and almond milk warms, Tikaram takes the time to chill out with his recently adopted—and frequently Instagrammed—dog, P., and plan his day.
Once that's ready to go, a little salt, sugar, and bright fruit slices (use whatever's in season) make this pretty porridge a simple, clean, colorful way to meet the morning—and it's delicious as the dickens.
Black Sticky Rice Porridge with Fresh Mango and Papaya
Filming location courtesy of Bond New York.
SoCal Fruit Cart Margarita
The inspiration for this tropical cocktail comes from ensalada de fruta con chile, Mexico's spicy fruit salad. Pack the heat with Tajin Clasico’s chili pepper and lime seasoning and a grilled pineapple ring garnish, infuse fruity flavor with papaya-pineapple nectar, mango liqueur, and finish with reposado tequila. The result? A tropical margarita ready for the hottest of pool days.