7 Mango Recipes: How to Pick Sweet One and What to Do With It 2022


Known as the king of fruits, Mangoes are the most widely consumed fruit in the world. Many people regard the mango as an exotic fruit with a taste similar to a peach or a pineapple. Although mangoes are popular in tropical Caribbean areas, they actually originated in Southeast Asia, where theyโ€™ve grown for more than 4,000 years. Today, most mangoes sold in the United States are imported from Mexico, Haiti, the Caribbean and South America.

Mangoes contain a considerable amount of Gallic acid, which may aid digestion. It is also excellent as a disinfectant, useful to our immune systems. Some claim the mango is an effective blood cleanser, and that it has fever-soothing qualities. Mango juice helps to reduce excessive body heat. 

This fruit is available from May to September, the peak month being June. When shopping, choose firm, plump mangoes that give slightly when pressure is applied. The maturity of a mango can be determined by either smelling or squeezing: a ripe mango will have a full, fruity aroma emitting from the stem end. Mangoes can be considered ready to eat when slightly soft to the touch and yield to gentle pressure. The best-flavored fruit have a yellow tinge when ripe; however, color may also be red, yellow,orange, green or any combination.

Source: health-care-clinic.org, www.fruitsandveggiesmatter.gov

Image by Asit K. Ghosh available under Creative Commons Attribution-Share Alike 3.0 Unported license

Mango Salsa #1

2 fresh mangoes, diced
1/4 cup crushed pineapple
1/4 red bell pepper, coarsely chopped
1/4 green bell pepper, coarsely chopped
1 jalapeno pepper, seeded and minced finely (optional)
2 tablespoons extra virgin olive oil
1 clove garlic, minced finely
1 shallot, finely diced
2 tablespoons chopped fresh cilantro, or parsley or 2 tablespoons parsley
2 teaspoons fresh lime juice, or lemon or 2 teaspoons lemon juice
1/2 teaspoon red pepper flakes (optional)
salt and pepper (to season)

Prep Time: 20 mins
Total Time: 20 mins

1. Mix together all ingredients in a bowl.
2. Serve with chips or over grilled tuna, salmon, chicken or pork!

Yield: 1.75 cups

Chicken and Mango Curry

1/3 cup peanut oil or 1/3 cup vegetable oil
3 -4 tablespoons red curry paste or 3 -4 tablespoons yellow curry paste (more if you’re brave)
2 cloves garlic, crushed
2 (14 ounce) cans coconut milk
1 cup chicken broth or 1 cup stock
1 lb boneless skinless chicken breasts or 1 lb chicken thigh pieces, cut into bite-sized pieces
1 inch fresh ginger, cut in thick slices
1 large onion, coarsely chopped
1 red bell pepper, seeded,and cut in strips
1 green bell pepper, seeded and cut in strips
1 large mango, peeled,pitted,cut in strips
1 (14 ounce) can straw mushrooms, drained
6 tablespoons fish sauce
3 tablespoons agave syrup
1/4 cup chopped cilantro (optional)
4 -6 cups cooked white rice

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

1. In a deep frying pan or wok heat oil over medium heat until hot.
2. Add curry paste and garlic and cook, stirring, for about 30 seconds.
3. Slowly stir in coconut milk and chicken broth.
4. Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
5. Remove and discard garlic.
6. Add ginger, onion, and peppers; cook until tender, about 7 minutes.
7. Add mango, straw mushrooms, fish sauce, and sugar.
8. When heated through, serve over individual plates of hot rice.
9. Garnish with cilantro.

Servings: 4-6

Chicken, Mango & Jicama Salad W Tequila-Lime Vinaigrette

1/4 cup chopped fresh cilantro
1/4 cup orange juice
2 tablespoons lime juice
1 -2 tablespoon tequila
2 tablespoons extra virgin olive oil
1 -2 tablespoon honey
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper

4 (6 inch) corn tortillas, cut into 1/2-inch wide strips
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash ground red pepper

1/4 cup orange juice
1/4 cup low sodium soy sauce
2 teaspoons minced garlic
3/4 teaspoon chili powder
6 boneless skinless chicken breast halves

1 small jicama, peeled and cut into thin strips
1 medium mango, peeled and diced
1 (6 ounce) bag mixed salad greens

Prep Time: 40 mins
Cook Time: 2 hrs
Total Time: 2 hrs 40 mins

For vinaigrette:
1. Combine all ingredients and whisk until thoroughly combined. Chill until ready to use.
2. For Tortilla strips:.
3. Place strips in large bowl and spray with cooking spray, tossing to coat.
4. Combine seasonings and sprinkle over strips, tossing to coat.
5. Fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. They will get crispy as they cool.

For Chicken:.
1. Combine marinade ingredients in large zip-loc bag.
2. Add chicken and marinate at least 2 hrs, turning bag occasionally.
3. Preheat grill.
4. Remove chicken from bag and discard marinade.
5. Sprinkle chicken with 1/2 tsp salt.
6. Grill 5 minutes on each side or until done.
7. Cut meat into 1/2″ slices.

For Salad:
1. Combine jicama, mango and greens in large bowl.
2. Pour vinaigrette over salad and toss to coat.
3. Divide into servings and top with chicken and tortilla strips.
4. Whew! Sit down and enjoy it all with a frozen margarita that someone else fixed!

Servings: 6

V’s Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa

1 (2 1/2 lb) pork tenderloins

1/2 cup finely chopped onion
1/3 cup finely chopped scallion (4 to 6 scallions)
1/4 cup firmly packed fresh thyme leave, and tender stems chopped
4 garlic cloves, finely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste
1 tablespoon finely chopped fresh ginger
2 teaspoons ground coriander
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice
1 dash cumin
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

2 cups fresh pineapple, chopped
1 fresh mango, chopped
1 kiwi, chopped
1/3 cup purple onion, chopped
1/4 cup fresh cilantro, chopped (or to taste)
1 tablespoon fresh ginger, chopped fine (or to taste)
1 tablespoon lime juice
1 tablespoon rum (or to taste)
1 tablespoon jalapenos (or to taste) or 1 tablespoon poblano pepper, chopped fine (or to taste)

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

1. Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
2. Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
3. Pineapple Mango-Kiwi Salsa: Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
4. Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
5. Juices should run clear or temperature 160 degrees.
6. Let roast sit about 10 minutes to let juices settle.
7. Slice and serve with Pineapple Salsa.

Servings: 6-8

Fresh Fruit Medley with Mango and Honey Yoghurt

4 cups fresh fruit (strawberries, grapes, kiwifruit, passionfruit or any fruit in season)
1 -2 fresh mango (or tin if fresh arn’t available)
1 cup plain yogurt (low fat is fine)
1 tablespoon honey

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

1. Mix fruit and divide into 4 serving dishes.
2. Blend mango until smooth.
3. Add yoghurt and honey.
4. Place yoghurt mixture in jug and refrigerate.
5. Serve over fruit.

Servings: 4

Mango Gazpacho

2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Servings: 6

Avocado, Tomato and Mango Salsa

1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Prep Time: 15 mins
Total Time: 45 mins

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Servings: 6

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