Our Best Mango Recipes

Choose mangoes that are slightly soft to the touch—the skin will give a little when gently pressed. If your mangos aren’t ripe enough, place them in a paper bag overnight. Once your mangoes are ready, prepare to be wowed. 

In just 30 minutes you can have Shrimp-Mango Stir-Fry and Rice Noodles ready for dinner. Fresh, ripe mango adds a refreshing, slightly sweet contrast to this spicy Shrimp-Mango Stir-Fry.

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.

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.

Grilled mango is a charred sweet treat, and here we top the gently charred slices with chiles, cilantro, and tangy Mexican crema. This quick dish is a study in balance: Sweet, spicy, sour, and salty flavors come together ­harmoniously and for maximum effect. Look for Mexican crema in the supermarket dairy section or in ethnic markets, or substitute crème fraîche.

Mexican crema is similar to sour cream in appearance, but it’s sweeter, tangier, and has a thinner consistency. When combined with mango, you get a burst of sweet and sour that makes this taco dish shine. If you can't find crema at the grocery store, thin sour cream with ½ teaspoon lime juice.

This flavorful griddled sandwich is filled with chicken, arugula, mango, jalapeno, and feta cheese.

The spicy-sweet rub of coriander, cumin, ginger, and ground red pepper breathes life into pork chops, while the accompanying mango salsa lends a tangy, refreshing burst of flavor. Plus, it’s ready in just 20 minutes.

This bold, spiced chutney is flavored with ginger, garlic, and chiles, making for a unique spin on the traditional holiday turkey topper. 

Mango, jalapeno, red onion, and lime combine for a simple salsa that tops lightly battered fried halibut fillets. Serve with shredded cabbage, pico de gallo, sliced avocado, or black beans. 

Make this festive guacamole in advance for a summer party or Mexican-themed fiesta. Prevent the avocado from browning by placing it in an airtight container and pressing plastic wrap directly over the top.

Spicy with a hint of citrus, ground cardamom adds complexity to frozen mango in this traditional Indian yogurt-based drink. If you prefer a less sweet drink, leave out the honey.

A flavorful salsa is a quick, effective, and tasty way to dress up simple grilled fish. Here, a color-studded salsa made with fresh ginger, crunchy cucumbers, bell peppers, red onion, and lime tops mahimahi.

Layers of mascarpone-swirled Greek yogurt, mango slices, and a spiced gingersnap cookie crunch make this an easy snack or light dessert.  

Minced chipotle chile in adobo sauce gives this salsa the right amount of heat. If you make it in advance, add the chopped tomatoes at the last minute to keep them crisp. Store leftover salsa in an airtight container, making sure to drain off any excess liquid periodically.

Stir lime juice into creamy peanut butter and crushed red pepper to make the spicy-nutty vinaigrette that accompanies this soy- and ginger-marinated flank steak. Serve with oven-crisped sesame wontons on the side. 

Using ripe mango is key for this recipe, as it’s tougher to get the perfect char when it’s too ripe. Don’t forget to score the mango so that it will grill evenly. 

Granita, a frozen treat similar to sorbet, is a perfect light snack or palate cleanser in between courses. Here, ground red pepper kicks sweet mango up a notch, while lime juice balances the flavors. 

This recipe is the perfect solution for leftover pork tenderloin. To save precious time in the kitchen, use pre-sliced or cubed mango from the grocery store, prepared salsa verde, and enjoy it all over an oven-crisped corn tortilla. 

Quick-broiled chicken kebabs with mango, honey, lime, and a pinch of chili powder makes an ideal tropical-inspired meal when you aren’t up for outdoor grilling. Pair with your favorite whole grain or a simple green salad to complete the meal.

This recipe calls for frozen mango and peaches, but you can easily substitute fresh. Just make sure to add enough ice to give the smoothie the proper consistency.

Sweet-heat jalapeno and mango, earthy cilantro, and tangy lime juice make for a crisp summer salad that’s a perfect counterbalance to lean sirloin steak. Fragrant coconut-ginger rice on the side completes the meal.

We love this crunchy cabbage slaw, but the vinaigrette—made from puréed mangoes—is a winning recipe. Make a double recipe of the vinaigrette and enjoy it later tossed with spinach leaves or spooned over fish or chicken.

Sweet-and-sour sauce and spicy jerk seasoning pump flavor into turkey burgers. Papaya, with an impressive set of health benefits, is a welcome addition to mango in the salsa.

Kale salad goes tropical with creamy avocado, ripe mango, toasted coconut, and a tangy lime-honey vinaigrette. To tenderize the kale, let it sit in the vinaigrette for 15 to 20 minutes before adding the remaining ingredients.

Mango and mint is an unexpected combination in this speedy weeknight stir-fry, but they compliment each other well. Slice your mango the same thickness as the pork—it’s easier to eat this way, and it looks nice too!

Lean, thinly sliced pork tenderloin benefits from the richness of the creamy avocado-mango salsa in these tacos. Crunchy sliced cabbage and radish are a nice touch as well.

Agave nectar and tequila both come from the agave plant, so they are a natural pair in this refreshing sweet treat. Fresh lime juice and orange juice lend acidity that keep the sweetness in check.

Grilled pineapple fans: meet grilled mango. The fruit takes on a smoky char that mellows the sweetness, and it’s absolutely divine. Make sure to slice them thick enough to prevent burning.

Jicama, also called “Mexican yam,” is a sweet root vegetable that’s similar in appearance to a turnip. In these tasty tacos, its crunchy texture contrasts the sliced mango. 

A vibrant salsa of mango, tomato, onion, and fresh cilantro is the perfect topper for grilled halibut. For an extra splash of color, swap the white onions for red.

Champagne mangoes have a deep golden color and are sweeter and tangier than their larger cousins. Here they make for a boozy, summer treat with triple sec and tequila.

Black beans, cilantro, and spices enhance the flavors in these veggie burgers, but it’s the avocado-mango salsa that makes this recipe shine.

This tropical, kid-friendly gelato beats the summer heat. Look for passion fruit nectar in the international aisle of the grocery store, and substitute a different variety of fruit if you aren’t able to find it. 

Salmon filets are marinated in a tangy-sweet honey and soy mixture that caramelizes as it cooks. With four ingredients—mango, kiwi, cilantro, and orange juice—the fruit relish topping couldn’t be easier.

The classic fruit crisp dessert goes tropical with fresh mangos and a gingery, crushed macadamia nut topping. A scoop of frozen yogurt takes the flavors over the top.

Creamy coconut milk-infused rice mixes with crunchy veggies, fresh herbs, and diced mango for a satisfying side to curry-marinated shrimp. The rice can be prepared in advance, but wait until the last minute to add the chopped herbs.

You won’t miss the meat in these tasty quesadillas—black beans, mango, poblano chiles, and avocado make a flavorful filling. Substitute red bell peppers for the poblanos if you fear the spice.

This lightened take on traditional coconut shrimp is a huge hit with our readers. A simple swap of egg yolks for protein-rich egg whites in the coconut-panko breading saves big on saturated fats.

Black beans, mango, and rice make for a satisfying side to grilled chicken, fish, or steak. While the recipe calls for brown or wild rice, just about any whole grain, such as quinoa or farro, will work.

A bright mango vinaigrette is the star of this recipe. Diced mango, crushed red pepper, cilantro, lime, and olive oil elevate a simple combination of shrimp, avocado, red pepper, and romaine lettuce.