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Food

16 of Our Best Mango Recipes

We love this sweet, juicy, vibrantly colorful fruit

By SAVEUR Editors

Updated: August 14, 2018

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.

Salmon Ceviche with Avocado and Mango — 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 »Ted Cavanaugh

Southern Thai Rice Salad — Ma Ya's rice dishes, curries, and treats show coconut's sweet and savory versatility. Get the recipe for Southern Thai Rice Salad »Austin Bush

Egypt, recipe, spiced mango sorbet, pistachio tuiles — Look for ripe mangoes that yield easily to the touch, because they will have the most vibrant flavor to play off the warming spices in this refreshing sorbet from cookbook author Suzanne Zeidy. Get the recipe for Spiced Mango Sorbet with Pistachio Tuiles »Helen Cathcart

Summer Lobster Tacos — This ode to summer mixes fresh lobster with sweet mango, refreshing cucumber, and creamy avocado. Get the recipe for Summer Lobster Tacos »Farideh Sadeghin

Mango with Cilantro, Coconut, and Chile Powder — Inspired by Mexican street vendors who artfully carve and serve mangos on sticks, this recipe ups the ante with cilantro leaves and shaved coconut. Get the recipe for Mango with Cilantro, Coconut, and Chile Powder »Laura Sant

Thalassery-Style Fish Curry (Thalassery Meen Curry) — 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. Get the recipe for Thalassery-Style Fish Curry (Thalassert Meen Curry) »James Oseland

Mango-Chile Ice Pops (Paletas de Mango con Chile) — A unique blend of mango, lemon juice, and ancho chile powder makes up one of our favorite Mexican treats. Get the recipe for Mango-Chile Ice Pops (Paletas de Mango con Chile) »Michael Kraus

Mint and Green Mango Chutney — 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. Get the recipe for Mint and Green Mango Chutney »Ingalls Photography

Mango Lassi — 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. Get the recipe for Mango Lassi »Ingalls Photography

Red Lentils with Green Mango (Malika Masoor Dal) — 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. Get the recipe for Red Lentils with Green Mango (Malika Masoor Dal) »Ingalls Photography

Grilled Swordfish with Mango Salsa — A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks. Get the recipe for Grilled Swordfish with Mango Salsa »Farideh Sadeghin

Riki Tiki cocktail — This refresher combines pineapple and mango juices with coconut and spiced rums. Get the recipe for Riki Tiki »Michael Kraus

Grilling, Grilled Sangria — 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 »Matt Taylor-Gross

Thai Green Mango Salad (Som Tum Mamuang) — Unripened mangoes are julienned and combined with chiles, garlic, and shallots to form the base of one of our favorite Southeast Asian salads,a refreshing adaptation of the more widely known version made with papaya. Get the recipe for Thai Green Mango Salad (Som Tum Mamuang) »Todd Coleman

Le Mexique (Mango-Ginger Margarita) — Domaine de Canton, an aromatic, small-batch ginger liqueur made in France, adds spicy notes to a fruity twist on the classic margarita. Get the recipe for Le Mexique (Mango-Ginger Margarita) »Laura Sant

Snake Eyes — 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. Get the recipe for Snake Eyes »Helen Rosner

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