7 Easy Mango Recipes To Enjoy This Summer

Some of the most popular mango varieties in India include Alphonso, Kesar, Dasheri, Langra, Raspuri, and Totapuri. Alphonso and Kesar are particularly prized for their sweet, fragrant flesh and are often considered the "king" and "queen" of mangoes in India, respectively.

Also Read: Ahead of National Mango Day, meet the mango man of India

While mangoes are delicious and nutritious, it's important to consume them in moderation as they are also high in sugar. A serving size of mango is typically around one cup a day, and it's best to consume them as part of a balanced diet rather than as a replacement for other foods. Overindulging in mangoes can lead to blood sugar spikes, weight gain, and other health issues, so it is important to enjoy them in regulated portions this season.

Here are seven unique and easy dishes to create with mangoes this summer:

Mango Salsa

Mango salsa is a refreshing and versatile condiment that pairs well with a variety of dishes. It can be served with grilled chicken, fish, or shrimp, or as a topping for tacos, nachos, or quesadillas.

Mango salsa can also be served as a side dish since the sweetness of the mango is balanced by the acidity of the tomato and lime juice, while the onion and cilantro add a savoury note to this relish.

Ingredients

• 2 ripe mangoes, diced
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and finely chopped
• Juice of 1 lime
• Handful of fresh cilantro, chopped
• Salt, to taste

Method

• In a mixing bowl, combine the diced mango, red onion, red bell pepper, and jalapeno pepper.
• Add the lime juice and chopped cilantro to the bowl, and mix everything together.
• Season the salsa with salt, to taste.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to meld.
• Serve the mango salsa chilled with tortilla chips, on top of grilled chicken, prawns, or fish, or as a side to any Mexican-inspired meal.

Mango Chia Pudding

Mango chia pudding is delicious, healthy, filling, and nutritious. Chia seeds are packed with fibre, protein, and omega-3 fatty acids, while mangoes provide a natural sweetness and a wealth of vitamins and antioxidants.

This creamy and flavourful pudding is easy to make and can be customised with different toppings of your choice. It can be served as a refreshing breakfast, a midday snack, or a guilt-free dessert option. The pudding is packed with energy and can help keep you energised and focused throughout the day.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or any milk of your choice)
• 1 ripe mango, peeled and diced
• 1 tablespoon honey (optional)
• 1/2 teaspoon vanilla extract (optional)

Method

• In a medium bowl, whisk together the chia seeds and almond milk. If using honey and vanilla extract, add them to the mixture and whisk to combine.
• Let the mixture sit for at least 10 minutes, or until the chia seeds have absorbed the liquid and the mixture has thickened.
• In a blender or food processor, puree the diced mango until smooth.
• Layer the chia seed mixture and mango puree in a jar or bowl, starting with the chia seed mixture on the bottom.
• Cover and refrigerate the pudding for at least 2 hours.
• Serve cold, topped with diced mango or your favourite toppings, such as nuts or shredded coconut.

Note: You can adjust the sweetness of the pudding by adding more or less honey, depending on your preference.

Mango Sticky Rice

Mango sticky rice is a popular Thai dessert that combines the sweet and creamy flavour of coconut-infused sticky rice with ripe slices of fresh mango. This delectable treat, with its simplicity, and delicious taste, is a must-try for anyone with a sweet tooth. Here is an easy recipe to make this delectable dessert at home.

Ingredients

• 1 cup glutinous rice (also called sweet rice or sticky rice)
• 1 cup of water
• 1 cup of coconut milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 ripe mangoes, peeled and sliced

Directions

• Rinse the glutinous rice in cold water until the water runs clear.
• In a medium saucepan, bring the rice and water to a boil over high heat.
• Reduce the heat to low, cover the saucepan, and let the rice simmer for 15–20 minutes, or until the water is absorbed and the rice is tender.
• In a separate saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened.
• Pour the coconut milk mixture over the cooked rice, stirring gently to coat the rice evenly.
• Cover the saucepan and let the rice sit for 10–15 minutes to absorb the coconut milk.
• Serve the mango sticky rice warm or at room temperature, topped with sliced mangoes.

Mango Curry

Mango curry is a dish with unique sweetness and tanginess that is popular in many parts of the world, including India and Thailand. It pairs well with a variety of side dishes, such as steamed rice, poori, naan, or quinoa. The sweetness of the mango in the curry pairs particularly well with the mild flavour of rice, making it a great option for a comforting and filling meal.

The creamy texture of the curry also makes it an excellent sauce for dipping or topping steamed vegetables like broccoli, cauliflower, or green beans. Whether you're a fan of spicy food or prefer milder flavours, mango curry is a delicious and healthy dish that is sure to satisfy your cravings.

Ingredients

• 2 tablespoons of vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons of curry powder
• 1 cup of boiled chickpeas
• 2 ripe mangoes, peeled and diced
• 1 cup of coconut milk
• Salt, to taste
• Fresh cilantro, chopped (optional)

Directions

• Heat the vegetable oil in a large skillet over medium heat.
• Add the diced onion and cook until softened and translucent, about 5 minutes.
• Add the minced garlic and grated ginger and cook for 1-2 minutes, stirring constantly.
• Add the curry powder to the skillet and cook for 1-2 minutes, stirring constantly.
• Add the chickpeas and diced mangoes to the skillet and stir to coat them with the curry mixture.
• Pour in the coconut milk and stir to combine.
• Reduce the heat to low and let the curry simmer for 15–20 minutes, or until the mangoes are softened and the sauce has thickened.
• Season the curry with salt, garnish with fresh cilantro, and serve. Enjoy with rice, poori, or roti!

Mango Lemon Nice Cream

Mango lemon nice cream is a delicious and healthy frozen dessert that is perfect for warm weather. It is a vegan and dairy-free alternative to traditional ice cream that is made from only a few simple ingredients, such as frozen mango, frozen bananas, lemon juice, and coconut milk.

Ingredients

• 2 cups frozen mango chunks
• 2 ripe bananas, peeled and frozen
• 1/2 cup coconut milk
• Juice of 1 lemon

Directions

• Add the frozen mango chunks, frozen bananas, and coconut milk to a high-speed blender.
• Blend on high until the mixture is smooth and creamy, scraping down the sides as needed.
• Add the lemon juice to the blender and blend again until fully incorporated.
• Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or overnight.
• When ready to serve, let the nice cream sit at room temperature for a few minutes to soften or microwave it briefly.

Mango Chutney

Mango chutney is a sweet and tangy condiment that is popular in Indian and South Asian cuisine. It is made by cooking ripe mangoes with a blend of spices, vinegar, and sugar, resulting in a thick, flavourful sauce that can be used as a dip, spread, or topping for a variety of dishes.

Mango chutney has a rich history and has been a part of Indian cuisine for centuries. In India, chutneys were traditionally made as a way to preserve fruits and vegetables, especially during the off-season when fresh produce was scarce. Mango chutney is one of the most popular types of chutney and is enjoyed throughout the year.

Ingredients

• 2 ripe mangoes, peeled and diced
• 1/2 cup white vinegar
• 1/2 cup granulated sugar
• 1/2 cup raisins
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• Salt, to taste

Method

• In a large saucepan, combine the diced mangoes, white vinegar, granulated sugar, raisins, chopped onion, minced garlic, grated ginger, ground cumin, ground cinnamon, ground cloves, and cayenne pepper.
• Bring the mixture to a boil over medium-high heat.
• Reduce the heat to low and let the chutney simmer for 30–40 minutes, or until the mangoes are softened and the mixture has thickened.
• Season the chutney with salt, to taste.
• Transfer the chutney to a sterilised jar and let it cool to room temperature.
• Store the chutney in the refrigerator for up to 2 weeks.
• Serve the mango chutney as a condiment for Indian dishes like samosas and papadums or as a dip for crackers or bread.

Thai Mango Salad

Thai mango salad is a refreshing and vibrant salad that is packed with flavour and nutrition. It features ripe mangoes, fresh vegetables, and herbs with a zesty dressing. Thai mango salad is known for its combination of sweet, sour, and spicy flavours, which come together to create a unique and delicious taste. Thai mango salad is perfect for a hot summer day, as it is light and refreshing, and it can be customised to suit your preferences.

Ingredients

• 1 large ripe mango, peeled and thinly sliced
• 1/2 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup of julienned cucumber
• 1/2 cup julienned tomatoes
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped roasted peanuts
• 1 tablespoon fish sauce
• 2 tablespoons of lime juice
• 1 tablespoon honey
• 1 small red chilli pepper, seeded and minced (optional)

Directions

• In a large bowl, combine the sliced mango, cucumber, red onion, tomatoes, and red bell pepper.
• In a small bowl, whisk together the fish sauce, lime juice, honey, and chilli pepper (if using).
• Pour the dressing over the mango mixture and toss to coat.
• Add the chopped cilantro and mint to the bowl and gently toss to combine.
• Sprinkle the chopped peanuts over the top of the salad.
• Serve immediately, garnished with additional cilantro and mint if desired.

Note: You can adjust the spiciness of the salad by adding more or less chilli pepper, depending on your preference. You can also add cooked shrimp or chicken to the salad to make it a more substantial main dish.