295 margo recipes

Crispy onion bhaji with chickpea flour batter, cumin, cayenne, and fresh cilantro. A classic Indian street food appetizer fried golden and served with mango chutney.

Vegan Indian potato cakes with curry powder, garlic, and onions, pan-fried in a nonstick pan with no oil. Crispy outside, fluffy inside, and served with mango or coriander chutney.

Crispy golden vegetable samosas stuffed with spiced mashed potatoes, peas, and garam masala. Homemade pastry fried until shattering-crisp, served with mango chutney.

Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.

Fruity tofu smoothie blended with white grape juice, silken tofu, and fresh strawberries. A creamy vegan protein boost ready in 10 minutes. Swap in banana, mango, or peach.

Baked chicken legs paired with cool mango chutney and coconut carrot rice. Sweet, spicy, and nutty flavors come together in this easy tropical-inspired dinner.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Fruit and tofu pie layers honey-sweetened peaches and coconut under a silky blended tofu-cream cheese custard, baked in a pastry shell. A lighter dessert with hidden protein.

Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.

Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.

Minted lamb patties broil in 6 minutes, infused with fresh mint, garlic, and green onion, then glazed with bubbling Major Grey's mango chutney for a sweet-savory finish.

Oven baked salmon recipe with Asian inspired flavors. You will love this moist, tender foolproof easy baked salmon.

Pickled green mangos in a sweet-sour brine with vinegar, sugar, Hawaiian salt, and Chinese five spice powder. A tangy island-style preserve that's ready in 2 to 3 days.

Swiss cheese and mushroom quiche with sweated onions, thyme, and dry mustard in a flaky pie shell. The mustard sharpens the nutty Swiss while mushrooms add earthy depth to the silky custard.

Sesame chicken breasts dipped in buttermilk, coated in toasted sesame seeds, thyme, and bread crumbs, and oven-baked. Crispy crust without frying. Serve with mango chutney or sweet and sour sauce.

Curried tuna salad with tangy Greek yogurt, mango chutney, and diced Granny Smith apple. Five-ingredient high-protein lunch that turns canned tuna into a flavor-forward, no-mayo sandwich filling.