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 »
Ma Ya’s rice dishes, curries, and treats show coconut’s sweet and savory versatility.
Get the recipe for Southern Thai Rice Salad »
Spiced Mango Sorbet with Pistachio Tuiles
Summer Lobster Tacos
Mango with Cilantro, Coconut, and Chile Powder
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.
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) »
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.
This refresher combines pineapple and mango juices with coconut and spiced rums.
Get the recipe for Riki Tiki »
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 »
Thai Green Mango Salad (Som Tum Mamuang)
Domaine de Canton, an aromatic, small-batch ginger liqueur made in France, adds spicy notes to a fruity twist on the classic margarita.
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.