297 mangoe recipes

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

Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.

Mango sour cream pie: a silky, tropical custard of pureed ripe mango and tangy sour cream, brightened with lime and set in a crisp baked crust. A make-ahead summer pie where sour cream balances the sweet mango.

Mango papaya chutney simmers ripe tropical fruit with apple cider vinegar, brown sugar, fresh ginger, garlic, chili, raisins, and allspice for a tangy-sweet condiment that pairs with curries, cheese, or grilled meats.

Mango pork loin roasted with curried pineapple, basted with a reduced pineapple-broth sauce, and glazed with mango chutney. Served with a fresh mango-ginger garnish.

Frozen mango daiquiri blends fresh mango with dark rum, lime, and frozen milk cubes for a thick, creamy tropical cocktail. The poolside drink that turns ripe mangoes into a glass of vacation.

Classic Indian mango lassi: ripe mango pulp blended with yogurt, milk, and sugar, served chilled over crushed ice with ground pistachios on top. The original tropical smoothie.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

Fresh mango halves dusted with powdered sugar sear face-down in a hot skillet until golden and caramelized for a 5-minute dessert that's elegant over ice cream.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

Mango blossoms made by scoring ripe mango halves into cubes and flipping the skin inside out. A stunning two-ingredient fruit presentation ready in 10 minutes.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Mango remoulade sauce blended from ripe mango, lime, egg yolks, olive oil, and cilantro. A tropical twist on classic remoulade that pairs brilliantly with grilled fish and seafood.

Mango mousse cake with airy sponge base, raspberry jam ribbon, fresh mango cream mousse, and a crown of toasted almond slices and whipped cream rosettes. A patisserie-worthy showstopper.

Add this tangy and sweet condiment to salads.

Fresh mango salsa with jalapeno, cilantro, lime juice, and olive oil. A bright, fruity no-cook salsa ready in 10 minutes. Serve over soup with sour cream, or with chips and grilled fish.