Mangos are one of the most widely consumed fruits in the world — and one of the most delicious. Here’s an epic roundup of four other mango recipes roundups on this site — mango smoothies and other refreshing drinks; mango salsas, sauces, jams, & chutneys; mango desserts; and savory dishes using mango—salads, main dishes and more.
Enjoy this veritable mango feast, with recipes from (literally) around the world. Thanks to the talented bloggers who participated in these roundups for permission to use their photos and link to their recipes.
Mangos come in many varieties. In India alone, there are some 1,500 varieties, going a long way to illustrating why they’re so beloved in the country’s multitude of regional cuisines.
Quite often, recipes will call simply for a mango, or a quantity of mango, without specifying what variety. They’re quite interchangeable, though some are sweeter and smoother than others.
Ripe mangos should have a bit of give when pressed gently. It’s no fun to work with an unripe mango! Link to this tutorial on how to cut a mango, three ways.
Here are a few varieties you’re likely to encounter in North America (this portion adapted from Melissa’s Great Book of Produce by Cathy Thomas and the Melissa’s Produce website. Melissa’s Produce is a great source of mangos year-round.
- Ataulfo (also known as honey mango): Small, kidney-shaped with greenish-yellow to deep golden skin. About 6 to 12 ounces. Very sweet and rich in flavor.
- Keitt: Large oval, green, with occasional red and yellow patches. About 20 to 26 ounces. Firm, juicy, and sweet flesh. Minimal fiber. Shortest season, usually only available 2 to 3 months of the year.
- Kent: Large oval with greenish-yellow skin and red shoulders. About 20 to 26 ounces. Very sweet, soft butter-like texture.
- Sapurana: Melissa’s website says that “the creamy, velvety flesh of the fruit highlights a honey-sweet flavor with a hint of lemon.” This melon is imported to the US from Central and South America.
- Tommy Atkins: Medium-sized, oval. Skin is yellowish-orange with deep red blush. About 12 to 24 ounces. Can be more fibrous than other varieties.
If you love mangos, you’ll enjoy this recipe roundup of luscious mango smoothies, plus a handful of other refreshing drinks — lassi, tea, and a pair of cocktails. Some of the beverages presented here call for fresh, some for frozen, and others for either option.
Mangos are a fantastic ingredient for making all kinds of delectable sweet-spicy and sweet-savory condiments. Here’s a fantastic array of recipes for various kinds of mango salsa, plus a selection of mango sauces, jams, and chutneys. Most are super-easy, requiring just a few ingredients for maximum flavor.
The sweet side of the versatility of a well-loved tropical fruit is showcased in this roundup of mango desserts. You’ll find vegan recipes for ice creams, popsicles, sticky rice, puddings, overnight oats, cakes, and more.
Mangos aren’t just for sweets and smoothies — a surprising number of savory dishes come to life with their palate-pleasing sweetness. Explore this array of savory recipes using this beloved fruit — mango salads (including a few with its perfect partner—avocado), main dishes (including curries), and more.