From healthy smoothies to decadent desserts, our collection of mango recipes offer countless ways to use this tropical fruit - make the most of sweet juicy mangoes - and green mangoes too - in these great mango recipes for salad, chicken, chutney, salsa and cake.
Learn how to make Aam ka Achaar using our easy to make homemade mango pickle recipe. Aam ka Achaar tastes great with both rice as well as Parathas, and there are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Northern state of Uttar Pradesh and is often eaten with stuffed parathas (Indian bread) and yoghurt.
Aam Papad is a fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried. It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over North India.
A tangy mango pickle condiment popular in Middle Eastern cuisine. Use as a condiment for felafel, shawarma, poultry, fish or meat, a cheese sandwich or a lunch of strained Greek yoghurt and crisp flatbread.
Diced mango is combined with spicy habañero peppers and ginger for a perky sauce. It’s fantastic with chips, but don’t be afraid to serve it on freshly grilled fish or chicken. Perfect on tacos, homemade enchiladas, and nachos and if you want it extra spicy leave the seeds and ribs in the pepper or even use more than one
Mango chutney can be remarkably versatile. Spread it on sandwiches, use it as marinade, use with steak or chicken or just dip your fries in it. Or spread it on a baguette with some roast chicken and lettuce. Another great way is to use it as a base for curries to add that great unique dimension. The only limit is your imagination.
Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.