The fragrant sweetness, rich flavour and succulent texture of the Mango is highly seductive, and mangoes are a healthy fruit to add to sweet and savoury dishes alike.
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.
The mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripe plum, while the flesh of others is firmer, like a rockmelon or avocado, or may have a fibrous texture. For consumption of unripe, pickled or cooked fruit, the mango skin may be consumed comfortably, but has potential to cause contact dermatitis of the lips, gingiva or tongue in susceptible people. Under-ripe mangoes can be ripened by placing them in brown paper bags. They will then keep in a plastic bag in the refrigerator for about four or five days. In ripe fruits which are commonly eaten fresh, the skin may be thicker and bitter tasting, so is typically not eaten.
Mangoes are widely used in many cuisines. Sour, unripe mangoes are used in chutneys, pickles, or side dishes, or may be eaten raw with salt, chilli, or soy sauce. A cooling summer drink called panna or panha comes from mangoes. Mango jelly made of mango pulp is very popular. Mango Lassi, a popular drink made throughout South Asia, is created by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk, and is consumed with bread, rice or pooris. The pulp from ripe mangoes is also used to make jam called Mangada.
Mangoes are used in preserves such as moramba, amchur (dried and powdered unripe mango) and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola.
Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce or with dash of salt. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavouring and major ingredient in ice cream and sorbet.
Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chilli sauce, or mixed with chamoy, a sweet and spicy chilli paste. It is popular on a stick dipped in hot chilli powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (called pepita) with lime and salt are the norm when eating green mangoes. Some people also add soy sauce or chilli sauce.
Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavoured with coconut, then served with sliced mango as a dessert (Khao Niao Mamuang – Mango Sticky Rice Dessert). In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.