Sweet, juicy, vibrantly colorful, and a little bit messy, mangoes are one of our favorite fruits. Edible at most stages of ripeness, their flavor shifts dramatically as they soften. These recipes celebrate the remarkably broad spectrum of mango-based dishes—whether they’re eaten while still green in a Thai salad, baked into a bread, or pureed into a refreshing cocktail, mangos have a bright, tropical flavor that can’t be beat. For all of these dishes and more, check out our collection of awesome mango recipes.
The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima’s sushi bars than it is in the city’s cevicherías, but it’s growing in popularity. Ravenna adds firm-ripe mango for its sweetness and acidity to harmonize with the rich, fatty avocado. Get the recipe for Salmon Ceviche with Avocado and Mango »
Any firm fish, including snapper, trout, or salmon, will work in this green mango-infused south Indian curry, named for the Keralan coastal city of Thalassery and flavored with coconut, ginger, curry leaves, and turmeric.
Green mango and aromatic mint combine to delicious effect for this tart, refreshing Indian purée. Green Thai chiles lend a spicy note, while cumin and the garlic-like powder asafoetida give an earthy backbone to the condiment.
Throughout India, creamy, chilled lassis are the go-to beverage for cooling off during the warmer months. To make them, milk or water-thinned yogurt is blended with ingredients such as Rooh Afza, a scarlet-colored syrup tasting of rose petals and pine, or—for this recipe—ripe mangoes, resulting in a refreshing drink that’s as thick as a milkshake.
In early spring, green, unripe mangoes are a featured ingredient in the daily menu at Raja Sulaiman Khan’s home in Lucknow, India. Here, amchoor—dried green mango—adds sour pungency to creamy lentils.
A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks.
Whether it’s juicing grilled limes into margaritas, charring tomatoes for bloody marys, or making this reimagined sangria with caramelized fruits, grilling your drinks will add smoky depth to every sip. Get the recipe for Grilled Sangria »
Made with the South American spirit pisco, the Snake Eyes Cocktail has a tropical edge thanks to passion fruit and mango, and ends with an unexpected kick—muddled jalapeño lends it some serious fire.
