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.
For most of these delicious plant-based recipes, using fresh, perfectly ripe mango is best, but in some cases, frozen mango is acceptable—follow each recipe’s recommendation.
Mango 101
Mangos come in many varieties (in India alone, there are some 1,500 varieties), making them one of the most widely consumed fruits in the world.
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.
Thanks to the talented bloggers who participated in this roundup for permission to use their photos and link to their recipes.
Mango Salads & Cold Soups
Spinach and Mango Salad with Cranberries and Cashews: This salad might be super simple — practically all the ingredients are in the title — but it’s lovely to look at and even better to taste.
Baked Tofu and Broccoli Salad with Mango and Chutney Dressing: This sturdy cool-weather baked tofu and broccoli salad has a double dose of mango (both the fruit and in the chutney dressing), for a feast of flavor, color, and texture.
Mango and Avocado Salad: From Urban Farmie, a delicious mango and avocado salad that’s got a refreshing bite from fresh basil and a zesty lemon vinaigrette. Best yet? It’s ready in 15 mins!
Mango Avocado and Jicama Salad: From 24 Bite, a delectable combination of mango and avocado with the crunchiness of jicama. Instead of a traditional pico de gallo, try serving this sweet and spicy fruit salad for a light refreshing change.
Zesty Quinoa Salad: From No Sweat Vegan a quinoa salad that’s full of vibrant flavors and colors. Made with mango, black beans, lime juice, and more!
Mango Quinoa Salad: From Bowl of Delicious, another refreshing Mango Quinoa Salad. It’s the perfect sweet/spicy balance, with jalapeños, cilantro, onion, and tomatoes.
Caribbean Mango Salad: From The Goodhearted Woman, a mango and cucumber salad that’s bursting with color and light, fresh flavor. This simple salad comes together in just minutes!
Black Bean and Mango Salad with Avocado: I’m not the first person, nor will I be the last, to present the classic black bean and mango salad. It’s a pretty brilliant combination, both in terms of flavor and the visual appeal.
Black Bean Mango Salad (with hearts of palm): From Dianne’s Vegan Kitchen, a delicious summertime dish that takes only a few minutes to make. It’s great as a side salad or on its own as a light lunch.
Livity Mango Salad (with grapefruit and fresh coconut): From Livity Gardens, a salad that’s everything you need during mango season. It’s so easy, tasty, and refreshing.
Kachumber Salad: From Healing Tomato, a simple Gujrati-style mango and tomato salad. It’s a perfect side dish to any lunch or dinner recipe.
Mango Salad with Lime Dill Vinaigrette: From Cubes n Juliennes, a fresh mango and refreshing cucumber salad that combine forces with a spicy-sweet and tangy dressing for a taste you won’t soon forget. Crunchy, cool, hydrating and packed with nutrients, it’s a fantastic summer salad.
Mango Gazpacho Soup: From Cookilicious, try this innovative cold Spanish soup or drink that’s made with mangoes and veggies! This chilled and easy vegan gazpacho soup feels like summer in a bowl! It’s so good!
Thai Mango Gazpacho: From Fearless Eating, this refreshing Thai mango gazpacho recipe consists of lime juice, Thai basil, mint, and tomatoes and makes for a perfect cold soup on a hot summer day.
Main Dishes with Mango
Mango Curry with Tempeh and Broccoli: From Diane’s Vegan Kitchen, a mango curry that’s bursting with flavor! Made with tempeh, broccoli, and red pepper, it comes together quickly, so it’s a great dinner dish for busy weeknights.
Jerk Tempeh Bowls with Mango-Tahini Sauce: From Dishing Out Health, these tasty bowls are a vegan and gluten-free option for easy weeknight dinners or make-ahead lunches, featuring jerk-spiced tempeh, rice, black beans, corn, and a heavenly mango-tahini sauce.
Coconut Chickpea Curry with Mango: Another from Dishing Out Health, a coconut curry featuring chickpeas, mango, broccoli, and basil. Enjoy this vegan, gluten free curry for meal prep lunch or easy weeknight dinner for the ultimate 30 minute meal.
Vegan Jamaican Jerk Seitan: Here’s an easy recipe for vegan Jamaican jerk seitan that you can switch up using beefy-style plant protein, tofu, and others. This skillet dish is light and lovely, like an ocean breeze, even if not totally authentic. Deliciously embellished with mango.
Thai Mango Fried Rice: From Cook with Kushi, a super easy-to-make and delicious rice recipe that can be prepared in less than 30 minutes. One of the best recipes to go to after a busy day, for a weeknight dinner or weekend lunch.
Mango Rice: From Rachna Cooks, a tangy mango rice recipe made with green mangos that are plentifully available in the summer months. It is a wonderful side dish.
Indian-Style Mango Curry: From Madhu’s Everyday Indian, an incredibly delicious mango curry that’s sweet, spicy, and tangy — and gets done in one pot in under 30 minutes.
Baked Mango Tamarind Cauliflower Wings: From Masala and Chai, these crispy cauliflower wings are baked to golden brown perfection and tossed with a simple slightly sweet, slightly spicy homemade mango-tamarind sauce. Serve with cilantro-mint chutney for an easy vegan appetizer.
Rice Paper Sushi (Without Seaweed or Fish): From My Pure Plants, who says that if you don’t like the taste of nori you can still make delicious sushi with mangos, avocado, and roasted red peppers.
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