HOME > Chowhound > Home Cooking >


Mangos are on sale!

Five for a buck. I've never used them nor have I even eaten them (hangs head in shame)

What do YOU do w/ them? It seems like a shame not to at least try but I'd like a re-cap of your favorite ways to use this fruit. I tend to buy and then they'll sit in the frig until I'm ashamed that I haven't done SOMETHING w/ them yet.

  1. Click to Upload a photo (10 MB limit)
  1. Just straight up, mangoes are pretty tasty. When they soften a bit, you cut thick pieces of peel off, and chew the flesh straight off the peel. It's messy, but it's probably my favourite fruit.

    If mangoes are on sale, then you might think about cooking with them. I've made mango sorbet, which is pretty tasty. My recipe here: http://indirectheat.blogspot.com/2009...

    Or mangoes go nice in smoothies with OJ and plain yogurt and a tiny bit of honey.

    But honestly, I think mangoes are best just straight up.

    8 Replies
    1. re: Indirect Heat

      Yup, straight up is fabulous.

      Me mama tends to sprnkle her fresh mango slices with a bit of sea salt. Says it heightens the experience ...

      1. re: ipsedixit

        Does she use that brown salty powder? I have no idea what it's called in English but we grew up using that on so much of our fruit.

        1. re: chowser

          Yes, that Taiwanese salt. Melons, watermelon, pineapple, etc.

          1. re: ipsedixit

            I love salt and spice on unripe (sour green) mangoes, and now that you mention it, it would be great on ripe mangoes too. I must stop guzzling them just long enough to reach for the spice box.

            What is in Taiwanese salt? How would the flavour compare to Black Salt?

            1. re: Rasam

              It's salty, sweet and very slightly sour--a little like those dried plums you get at Chinese stores. So, very different from black salt.

              1. re: chowser

                I think it's the same (or very similar) to the seasoning they use for Chinese dried salted plums.

      2. re: Indirect Heat

        Another vote for straight up, maybe slightly chilled (just remember chilling mutes flavors). Just make sure you wait until they are ripe. Give em a squeeze, when they start to give you're just about golden.

        You'll want to read up on how to best slice them up. The things are ferociously slick and cutting yourself is not unheard of.

        1. re: Indirect Heat

          Mango sorbet! Flesh of 2 ripe fruits pureed with a bit of sugar (adjust as needed), water, and a splash of lime juice. Freeze in ice cream maker.

          1. Chill them in the fridge and just eat them. Watch a youtube video on how to cut them but there is a lot of unnecessary mystique.

            Cut straight down either side parallel to the pit and as close to it as possible.
            Then cut the sides off the pit.

            Place each side flat on a plate, then use a spoon and scoop out spoonfuls from each side, and there you go.
            One side = one serving; the two thin side pieces are extras, and you stand leaning over the sink to suck all the remainder off the pit.

            No waste.

            Or after you cut off the sides as described, you cut them into long strips, then cube the flesh off the strips. You end up with cubes that you can put onto vanilla ice cream, or puree them with cream etc. to make mango fool, etc.

            How have you existed this long just staring at mangos in the fridge? :)

            2 Replies
            1. re: Rasam

              the chopped up fruit freezes great for mango margaritas and I like pieces of mango added to chicken curry about 5 mins before serving.

              1. re: Rasam

                I haven't been staring at them in my frig, cuz' I've never purchased them before. Since they're in season and on sale, I wanted to give them a try. If I don't like them, I'm only out 20 cents.

                Thanks for the cutting (and eating) instructions, Rasam - I'm notorious for slicing myself.

              2. Mangoes make a fabulous salsa: diced mango, tomato, red onion, jalapeno, cilantro, ground cumin, fresh lime juice, and a sprinkling of kosher or sea salt. Great served with chips or to top grilled fish, chicken, pork etc. You can also use the ingredients in the salsa to make a sauce by pureeing them and cooking down in a saucepan with a touch of cornstarch whisked in. Slather on grilled meats or veggies.

                Make some stuffed french toast with chopped mango, cream cheese, a bit of brown sugar and vanilla; stuff in a pocket of thickly sliced french or italian bread, dip in custard and cook in a little butter.

                2 Replies
                1. re: Cherylptw

                  Agree on the mango salsa......Also great on shrimp!

                  1. re: Cherylptw

                    Also agree on mango salsa. And you can fool with the mix. Substitute mint for cilantro, add a little fish sauce, it's more thai.

                    In a similar vein, classic Thai dessert is a ball of sticky rice, slices of mango, drizzle thickened coconut milk over it.

                  2. Paul Prudhomme has a wonderful recipe for a veal roast with mango sauce. There's a great kick from black pepper -

                    1. ICE CREAM. I can never decide whether vanilla or mango is my favorite, but there's no peer in the world of fruit.

                      Seriously. ICE CREAM. :)

                      1. I sprinkle them with chipotle chili powder and salt and eat them straight up.

                        I also like to cube them and make a salad with chicken, mint, lettuce, and spinach in a chili dressing.

                        1. Eat them ripe and juicy, and plan to shower afterwards. There's no tidy way to peel and eat a mango.

                          Shaved ice with mango and condensed milk drizzled on top is an amazingly good summer desert. They are also good with vanilla ice cream.

                          At that price, you can make mango jam, which is pretty tasty. I can post the recipe if you want, as I had to devise my own.

                          2 Replies
                          1. re: tastesgoodwhatisit

                            Yes, please TastesGood - I would love the recipe for the mango jam. I just made strawberry jam for the 1st time yesterday.

                            Thank you!

                            1. re: JerryMe

                              Seconding the request for a mango jam recipe.

                          2. when mangos are that cheap I like to cut into large dice and freeze in ziploc bags, to be used later in drinks, yogurt, smoothies, etc.

                            1. If green and sour, they make a great salad with a briny element (dried fish, fish sauce, shrimp paste), chilies and any other seasonings you like.

                              If sweet and ripe, you'll get plenty of recommendations for sweet drinks and desserts, but they also have savory uses. I like to dice them and toss them with seafood in ceviche or a shellfish salad. You can also puree them with spices and vinegar for a tropical barbecue sauce. You can also cook mangos (v. mango chicken), but I have always preferred them raw.

                              1 Reply
                              1. I love them plain, but I've made chicken mango quesadillas (copied from a tv show years ago) that are good. Cook and shred chicken, season with cumin, coriander, cinnamon and cayenne. Put between 2 small flour tortillas with a good melty cheese and fry.

                                If you over-buy and they are starting to get too soft cut them up whizz in the blender strain and freeze in an ice cube trays. These are great for smoothies or even heating for a quick dessert sauce.

                                3 Replies
                                1. re: corneygirl

                                  I'm not seeing the mango in the quesadilla recipe. Also, are you using a fine or coarse strainer to strain?

                                  1. re: corneygirl

                                    I love mango in quesadillas, too. Love to make a grilled goat cheese and mango quesadilla (two flour tortillas, dabs of goat cheese, slices of peeled mango). The saltiness and sweetness pair nicely with any hot salsa served on the side.

                                  2. we cube and keep in freezer for mango lassi (or at least dad's version when growing up) milk +sugar+mango+ice

                                    you can make mango curd and layer it in desserts

                                    1+ more vote for ice cream

                                    1. Mangos never sit in the fridge at our house (or go anywhere near the fridge). My 3-year old can eat a whole one by himself, so I have to buy extra or fight him for them.

                                      Aside from eating them straight up, and making mango lassis (mango + plain yogurt + honey or sugar + ice, all in the blender), I like to either eat them with avocado, a squeeze of lime juice, a little salt, and chili flakes, or in a salad with avocado and grapefruit (best breakfast ever!)

                                      (edit: Jeniyo's comment appeared while I was writing this, but her lassi recipe is a little different so I'm keeping mine here)

                                      1. spicy mango ketchup, made with either chipotles or habaneros.

                                        1 Reply
                                        1. First, you probably want to go back and buy more at that price. I would stock up.

                                          Mango chutney is a very versatile thing to have on hand, so good with chicken and pork. Mango smoothies (with bananna, greek yogurt and a little soy milk) are very good. Chow has a recipe for mango pudding that I've saved (but have yet to try). If I had an ice cream maker, mango ice cream might be the first one I whipped up.

                                          I once made a sausage and mango stew. I wouldn't want to make it again, but my boyfriend keeps begging me to.

                                          1. Another fantastic savory way to enjoy the fruit is with these lettuce wraps. We made them earlier this year (and everyone devoured them).

                                            1. If you see the smallish yellow "champagne" ataulfo mangoes, snatch them up. I find them tastier than the larger greenish/red ones.

                                              1. One thing I haven't seen is I keep the pits in a freezer bag and use two or three when brewing Iced tea or simple syrup, both are really good.

                                                1 Reply
                                                1. re: just_M

                                                  Awesome idea! I'm looking forward to trying this next time I've used a few mangos.

                                                2. I"ve been having a field day with the sales on mangoes! Beyond eating them just out of hand, here are a few of the ways our house enjoys them. Keep in mind, whatever we make, a few pieces of the fruit never make it to the recipe since I can't seem to resist ripe mangoes.

                                                  If it isn't too hot to enjoy, mangoes are great in oatmeal!

                                                  An old family favorite - cinnamon sugar noodles. As a kid, my mom made whatever short and sturdy noodles we had in the house with butter, and cinnamon sugar. She added cottage cheese, which I dislike. I started adding mangoes when I moved out on my own.

                                                  Mango Smoothies - blend mangoes and orange juice until you arrive at a consistency you enjoy. Add strawberries or other fruits as you see fit.

                                                  If you have a food dehydrator, then you can make my favorite snack food - fruit leather.
                                                  Blend fruit and juice until it is the texture of applesauce, spread in the dehydrator and turn on! Truly simple, but hours later you end up with pure fruit flavor and it is shelf stable for about a month or even good from the freezer for about six months. You can also just slice and dehydrate for snacks and use in baked goods or oatmeal.

                                                  I am following this list trying to get new ways to enjoy one of my favorite fruits.