A ripe mango is one of the most lush, fragrant, delicious fruits around—but as perfect as it is eaten right out of hand, it’s magnificent in recipes from drinks to dessert (raw or cooked). Even unripe green mangoes are great in certain applications, like salads and slaw. Below, some of the best mango recipes, both sweet and savory.
Zyliss Mango Splitter, $16 from Sur La Table
One tool that claims to make the job easier.
There are a few cases where you can use frozen mango instead—so there’s always some way to get a taste of your favorite fruit.
1. Mango Salsa
While hardly novel, our homemade Mango Salsa recipe is miles better than anything store-bought and worth getting right. You don’t even have to use a recipe if you stick to our rules for perfect salsa. Serve it with jerk chicken skewers, salmon burgers, carnitas tacos, or anything grilled, or simply scoop it up with chips.
Related Reading: 11 Fruit Salsas to Upgrade Taco Tuesday
2. Mango Lassi
Yogurt-enriched lassi is a refreshing summer drink from India, and this classic fruity version is especially nice on a warm, sunny day. Any type of mango works here, but if Ataulfo or honey mango is in season, it’s especially sweet. Get our Mango Lassi recipe.
Tired of your usual shrimp salad? Liven it up with soft, ripe mango and crisp cucumber, plus a cooling dose of fresh dill. You can serve it as a sandwich, but it’s especially good over crisp lettuce. Get our Shrimp Salad with Mango and Cucumber recipe.
Call it a salad or call it a slaw; this texture-rich and flavor-packed mixture of mango, grapefruit, and jicama with a kick of cayenne and spark of lime is a perfect foil to richer foods from BBQ ribs to fried fish tacos. Get our Spicy Jicama, Grapefruit, and Mango Salad recipe.
You’ve heard of zoodles, but what about choodles? OK, so that name isn’t likely to take off, but thin strands of chayote squash can also stand in for pasta; combined with thin slivers of ripe mango and red bell pepper, it’s a light and refreshing side for blackened tilapia—or whatever else you’re cooking. Get the Blackened Tilapia with Chayote Mango Pasta Salad recipe from the “Inspiralized” cookbook. (If you can’t find chayote but can get green mango, that makes a good substitute for the squash!)
Cubes of tender mango provide a sweet counterpoint to the curry and serrano pepper in this squid ceviche, served in an avocado bowl (though you can dice that too and mix it in if you prefer) for an extra cool and creamy touch. Get our Curried Calamari Ceviche with Mango recipe.
Oatmeal is a breakfast stalwart, but if it’s seeming stale, try this whole grain tropical twist with ripe fruit and rich coconut milk. Get our Coconut Farro Porridge with Mango recipe. Or, if you’re not feeling farro, try our Slow Cooker Mango Tapioca Pudding recipe.
Grilled fruit should be a big part of anyone’s summer, and mango takes just as well as any other type to the BBQ treatment. Grilled ripe mango can be used in both sweet and savory applications of all kinds. This Grilled Mango with Whipped Honey Ricotta Cream recipe is an incredibly simple yet sophisticated dessert. (You can also grill green mango for savory dishes.)
Related Reading: Make Your Own 3-Ingredient Ricotta in Just Over an Hour
A creamy, vibrant mango smoothie is a fantastic way to ease into your morning—and when you can’t find fresh, ripe mango, there’s always frozen to save the day. Get the Mango Smoothie recipe.
If you’re ready to wind down in the evening, mango is an equally great ingredient in tropical cocktails like this Chile Lime Mango Margarita recipe. (But try a Mango Daiquiri recipe if you prefer rum to tequila.)
11. Mango Pudding
Smooth and silky mango pudding is nothing like anything you ever found under a peel-off foil lid. Its bright flavor and comforting texture are easy to achieve with just a handful of ingredients, including gelatin and heavy cream. If you want to make this vegan, you can use agar-agar and full-fat coconut milk instead. Get our Mango Pudding recipe.
Mexican ice pops (paletas) feature all sorts of bright fruit, and chile-and-lime-spiked mango slices are a popular street food snack in Mexico—so we combined them both in this dairy-free frozen dessert. Get our Mango and Cayenne Paleta recipe.
If you like extra texture in your desserts, you’re probably a big fan of Filipino halo-halo, the inspiration for these ice pops. Orange mango chunks stud the purple ube and coconut milk base, but you can add other mix-ins as you please. Get our Halo-Halo Ice Pops recipe.
Fruit salad doesn’t have to be full of berries, grapes, and melon; this tropical version combines mango, banana, kiwi, and papaya with lime juice, cacao nibs, and agave nectar. Feel free to add a splash of coconut rum! And pineapple would not be unwelcome. Get our Tropical Fruit Salad recipe.
15. Mango Chutney
If you want to preserve your mangoes so they last longer, this classic Indian condiment is a wonderful way to do it, and a great thing to have in the fridge. Beyond serving it alongside Indian food, try it with sharp cheese; spread on the bread in a curried tuna or chicken salad sandwich; or as a condiment to roast chicken. Get the Mango Chutney recipe.
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