The summertime is a great season to whip up some mango recipes. The tropical and zesty taste of it is just yummy!
Feeling parched and really hot this summer? Fill your stomach with succulent mangoes because they will make you forget the heat and will give you the much needed fibre that your body needs.
Here are 47 amazing and diverse mango recipes that we really love!
Fun Fact: Mangos were first grown in India over 5000 years ago.
The chicken (plus the mangos and onion!) are cooked and then added to some raw veggies inside of a simple little lettuce wrap. These lettuce wraps work well for on the go lunches. You can pack all of the elements separately and then assembly the yummy wraps at work or wherever you eat your lunches.
This homemade teriyaki sauce is thick and velvety, sort of like a take-out or store-bought teriyaki in terms of texture, but made from scratch in, like, two and a half seconds, without refined sugar and without cornstarch. Just whir that baby up in the blender and you’re done.
Something as simple as a plate of comforting finger-food can take on an even deeper meaning than just a tasty treat; it can be an expression of the creativity that is released when love is the inspiring guide. Perfect as appetizer whenever you have cookouts or barbecue parties.
The sweet and spicy mango sauce made to accompany the meatballs is delicious, you can either add the meatballs to the sauce or add it on the side as a dipping sauce. Substituting the soy sauce with coconut aminos (a soy free alternative) means this dish is also gluten free, paleo and Whole30 friendly. You could serve these with a variety of side dishes, like steamed jasmine rice and some stir fried veggies like mange tout, carrots and broccoli.
Mango, limes and coconut are some of the most traditional ingredients used in Brazilian cuisine. In this recipe, they were split among main course and side dish in a very harmonic combination of flavours with the salmon and rice. Greek yoghurt adds a creamy texture to this fresh, healthy and flavourful meal!
This Mango Gazpacho with Crab and Jalapeno Relish fits the definition of perfection on a hot summer day! The mango in the frozen product is fully ripe so the result is a silky, smooth full mango-flavoured puree. Simply place thawed mango chunks, water, rice vinegar, lime juice and olive oil in a food processor or blender and process until smooth. Transfer to a bowl and add the remaining ingredients–fresh mango, cucumber, red onion, jalapeno and herbs.
The chicken remains so tender and soaks up all the flavour of the sauce so there is no need to marinate the chicken beforehand. It is recommended to slice the chicken breasts when they are partially frozen – so much easier. So while this dish might appear Thai with the thinly sliced chicken and veggies and the coconut milk, it has more of a Mexican taste with the addition of the salsa verde, cumin, chili powder, smoked paprika and jalapeno. You could even prep your chicken and your veggies beforehand if you want then this meal really would take minutes to throw together!
Creamy, rich, spicy and sweet, the mango sauce makes this baked chicken over the top delicious! Just right for the taste buds! If you don’t have coconut milk you can use 2/3 cup hot water and 3 tbsp coconut milk powder. You can also use fresh mango instead of canned.Tip: Add the mango before serving, as it is very delicate.