457 tropical recipes

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

The Winter Wonderland continues here in Upstate NY, and for those who aren’t lucky enough to be somewhere tropical right now…well…we wish we were. Though I can’t get to somewhere warm right now, I rounded up the most sunshine-inspired ingredients in my kitchen and combined them with mega-vitamin packed kale for a tasty tropical treat.

Indian mango milkshake (mango lassi-style) blended with canned mango pulp, whole milk, sugar, and ice. Thick, creamy, and tropical in 5 minutes flat.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.

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

Mango upside down cake: ripe mango slices over brown-sugar caramel under a tender vanilla cake. The tropical answer to pineapple upside-down cake.

A big summer fruit salad tastes even better with the tropical taste of this light bread. Slices are irresistible with nutted cream cheese or chicken salad.

Grilled mahi mahi with pineapple soaks white fish in a gingered pineapple-soy marinade, then chars alongside fresh pineapple slices on the grill. A tropical island-inspired dinner.

Peter Island banana pancakes are fluffy tropical breakfast cakes laced with mashed banana, served with rum-spiked maple syrup. A Caribbean resort favorite at home.

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

Strawberry-pineapple marmalade simmers fresh strawberries, chopped pineapple, and orange pulp with sugar into a glossy, fragrant tropical preserve. Water-bath canned for shelf-stable summer flavor.

No-bake chocolate and dried fruit squares studded with nuts, topped with candied orange zest. These refrigerator treats combine tropical dried fruit mix with rich semi-sweet chocolate for an elegant bite.

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.