295 margo recipes

Ripe mangoes with the zesty kick of fresh orange juice and a tangy splash of lemon juice.

Thai mango sticky rice (khao niaow ma muang) with coconut cream sauce poured over warm sticky rice and served with fresh sliced mangoes. The classic Thai street dessert made from scratch.

Fruity, sweet, tangy and minty. This salsa make a perfect accompaniment with grilled or pan seared pork chops for a speedy weeknight dinner.

A perfect marriage of the two--a most delightful, fruity, tropical jam with a citrusy tang.

Mexican street-corn-inspired grilled corn rubbed with lime wedges dipped in chili-amchoor spice. Vegetarian summer BBQ side with bright tang and gentle heat.

Mango chutney with brown sugar, vinegar, ginger, coriander, and cayenne. A quick-cook Indian condiment that improves with age. Makes 8 cups for pairing with curries and grilled meats.

Chaat masala, the tangy, sour Indian spice blend built on amchoor (dried mango powder) with cumin, coriander, ginger, and a kick of cayenne. Sprinkle it on fruit, potatoes, and snacks for instant zing.

Sri Lankan sweet mango chutney cooks sliced mangoes with sugar, vinegar, mustard seeds, cardamom, and sultanas into a sticky, spiced preserve. Pairs with curries, grilled meats, and cheese boards.

Fresh no-cook mango spring rolls wrapped in rice paper with vermicelli, basil, mint, bean sprouts, and shredded carrots. Light, vibrant Thai-inspired rolls with spicy vinaigrette for dipping.

Homemade mango chutney with brown sugar, ginger, garlic, raisins, and warm spices. Slow-simmered to jam consistency and aged four weeks for deep flavor.

Absolutely loved it! The other salad I made yesterday, instead of couscous I used quinoa that is much healthier; didn't have cooked chickpea on hand, so I boiled some frozen soy beans instead, and it actually tasted amazing.

Tropical rice side dish loaded with mandarin oranges, crushed pineapple, toasted coconut, slivered almonds, and mango chutney. Ready in 30 minutes.

Mango macadamia muffins: tropical breakfast bake studded with diced fresh mango and crowned with a buttery brown sugar nut streusel. Tender crumb, crackly top.

The eggplant was seasoned with curry and chili powder, after roasting in the oven, it was full of flavor. I had lots of tomatoes, so I made a fresh salsa, also added some homemade chili sauce. The result was outstanding! Slightly spicy, mango added some fresh sweetness. Definitely a keeper!

This tasty curried tofu salad can be used in many ways, as a filling of whole wheat pita, or you can just spread them on top of the toasted bread.

This delicious mango chutney is great with any kind of Indian dish.