63 mango juice recipes

Mango fruit parfait layered in wineglasses with mango-orange puree, sliced strawberries, kiwi, and raspberries. A no-cook, no-sugar-added tropical dessert that looks stunning.

Mango Splash cocktail with fresh mango puree, curacao, lime juice, and sparkling wine. An elegant brunch drink or party cocktail with a make-ahead puree base. Non-alcoholic option with ginger ale.

Chilled orange mango soup with pureed ripe mangoes, buttermilk, fresh orange juice, honey, and orange zest. A creamy no-cook cold fruit soup served as an elegant summer starter.

Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours.

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Mango flummery is a chilled fruit dessert made with pureed mangos, orange juice, and tapioca. Silky, egg-free, and naturally tropical with a soft pudding-like set.

Thai green mango dip with shrimp paste, fish sauce, garlic, and lime juice pounded in a mortar. A sour, salty, funky condiment for grilled meats and vegetables.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

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Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.

Lighter chicken Waldorf salad with Granny Smith apple, mango, candied ginger, and walnuts in a tangy light mayo-chutney dressing. A tropical twist on the classic.

Fresh fruit frappe blended with watermelon, cantaloupe, pineapple, mango, strawberries, and orange juice over crushed ice. A refreshing no-cook summer drink.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Composed Caribbean salad with watercress, fresh mango, hearts of artichoke, and tomato dressed in a lime-coriander-allspice vinaigrette. Vegan, fat-free, and visually striking.

Lobster smoked over black lychee tea, brown sugar, and rice, then wrapped in rice paper with ripe mango, jicama, fresh herbs, and bean thread noodles. A spicy mango-sambal dipping sauce ties it all together.