The Kitchen

Savoring Summer with these 10 Mango Recipes that You Can't Miss

Engy Elghannam
9/3/23, 11:00 AM

Get ready to tantalize your taste buds with a symphony of flavors as we delve into the world of culinary delight with “The 10 Best Mango Recipes.” From sweet to savory, these recipes celebrate the lusciousness of mangoes in all their glory. Whether you're a seasoned chef or a kitchen novice, these easy and mouthwatering creations are sure to bring a burst of sunshine to your plate. Join us as we explore a diverse array of dishes that showcase the king of fruits in ways that are both delightful and delectable.

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Mango Cheesecake


- 2 cups graham cracker crumbs

- 1/2 cup butter, melted

 - 16 oz cream cheese, softened

- 1/2 cup sugar

- 1 tsp vanilla extract

- 2 ripe mangoes, pureed

- 1 cup whipped cream


1. Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan to create the crust.

2. In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth.

3. Fold in the mango puree and whipped cream.

4. Pour the mixture over the crust and smooth the top.

5. Refrigerate for a few hours or until set. Serve chilled.

Mango Panna Cotta


- 2 cups heavy cream

 - 1/2 cup whole milk

 - 1/2 cup granulated sugar

 - 1 teaspoon vanilla extract

 - 2 teaspoons gelatin powder

 - 2 tablespoons cold water

 - 2 ripe mangoes, peeled, and pureed

 - Fresh mango slices or mint leaves for garnish


1. Sprinkle gelatin over cold water and let sit for 5–10 mins for smooth dissolution.

2. Heat cream, milk, and sugar in a saucepan until hot but not boiling; dissolve the sugar.

3. Remove from heat, add bloomed gelatin, and stir until dissolved.

4. Stir in vanilla extract for flavor.

5. Mix slightly cooled cream with mango puree; adjust the mango amount as per preference.

6. Carefully fill molds with the mixture, leaving space at the top.

7. Refrigerate molds, ideally overnight. Panna cotta should be firm.

8. Decorate with fresh mango or mint leaves for color and freshness.

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Mango Sorbet


- 3 ripe mangoes, peeled and diced

- 1/2 cup sugar

- Juice of 1 lime

- pinch of salt

- 1/2 cup water


1. Make a simple syrup by combining granulated sugar and water in a saucepan; heat until sugar dissolves; then cool after removing from heat.

2. Heat the granulated sugar and water until dissolved, then cool the syrup.

3. Blend chopped mangoes into a smooth puree, then add lemon juice and a pinch of salt.

4. Gradually blend cooled syrup into mango puree for desired sweetness.

5. Refrigerate the mango mixture for 1-2 hours to meld flavors and cool.

6. Use an ice cream maker (you can use a hand ice cream maker) to churn the mixture for 20–25 minutes.

7. Transfer the churned sorbet to a container, cover with wrap, and freeze for 4 hours.

Mango Coconut Rice Pudding


 - 1 cup cooked rice

 - 1 cup coconut milk

 - 1/2 cup mango puree

 - 1/4 cup sugar

 - 1/2 tsp vanilla extract

 - Pinch of salt

 - Toasted coconut flakes for garnish


1. In a saucepan, combine coconut milk, mango puree, sugar, vanilla extract, and salt. Heat gently until the sugar dissolves.

2. Add the cooked rice and stir well.

3. Simmer the mixture on low heat, stirring occasionally, until it thickens to a pudding-like consistency.

4. Remove from heat and let it cool slightly.

5. Serve warm or chilled, garnished with toasted coconut flakes.

Mango Cobbler


- 3 cups sliced mangoes

- 1/2 cup sugar

 - 1 tbsp lemon juice

 - 1 cup all-purpose flour

 - 1/2 cup sugar

 - 1 tsp baking powder

 - 1/2 tsp salt

 - 1/2 cup milk

 - 1/4 cup butter, melted


1. Preheat the oven to 350°F (175°C).

2. In a bowl, combine sliced mangoes, sugar, and lemon juice. Let it sit for about 15 minutes to release juices.

3. In another bowl, mix flour, sugar, baking powder, and salt.

4. Add milk and melted butter to the dry ingredients and mix until just combined.

5. Pour the mango mixture into a baking dish.

6. Spoon the batter over the mangoes.

7. Bake for 30-35 minutes or until the cobbler topping is golden brown.

8. Serve warm, optionally with a scoop of vanilla ice cream.

Mango and Coconut Tart


For the pie crust or tart shell, you'll need:

 - 1 1/4 cups all-purpose flour

 - 1/2 teaspoon salt

 - 1/2 cup unsalted butter, cold and cut into small cubes

 - About 1/4 cup ice water

For the tart filling:

 - 2 ripe mangoes, sliced

 - 1 cup coconut cream

 - 1/4 cup sugar

 - 1 tbsp cornstarch

 - Toasted shredded coconut for garnish


1. Make the pie crust by mixing cold butter, flour, and salt until crumbly. Add ice water, shape, chill, and roll into a disc. Line a pan, chill, and pre-bake at 375 F (190 C) for about 15-20 minutes. 

2. Arrange the mango slices in the pre-baked pie crust or tart shell.

3. In a saucepan, whisk together coconut cream, sugar, and cornstarch.

4. Heat the mixture over medium heat, stirring constantly, until it thickens.

5. Pour the coconut cream mixture over the mango slices in the tart shell.

6. Refrigerate for a couple of hours until the filling is set.

7. Garnish with toasted shredded coconut before serving.

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Grilled Mango Chicken


- 4 boneless, skinless chicken breasts

-1 ripe mango, peeled, pitted, and pureed 

 - 1/4 cup olive oil

 - 2 tablespoons lime juice

 - 2 cloves garlic, minced

 - 1 teaspoon ground cumin

 - 1/2 teaspoon paprika

 - Salt and pepper to taste

  - Fresh cilantro, chopped, for garnish


1. In a bowl, whisk together mango puree, olive oil, lime juice, minced garlic, ground cumin, paprika, salt, and pepper to make the marinade.

2. Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Make sure the chicken is coated evenly. Marinate in the refrigerator for at least 1 hour, preferably longer.

3. Preheat the grill to medium-high heat.

4. Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks.

5. Baste the chicken with the marinade during grilling for extra flavor.

6. Serve the grilled mango chicken slices garnished with chopped cilantro.

Mediterranean-Style Mango Salad


For the Salad:

 - 2 ripe mangoes, peeled, pitted, and diced

 - 1 cup cherry tomatoes, halved

 - 1 cucumber, diced

 - 1/2 red onion, thinly sliced

 - 1/4 cup Kalamata olives, pitted and sliced

 - 1/4 cup crumbled feta cheese

 - 1/4 cup fresh mint leaves, chopped

 - 1/4 cup fresh parsley, chopped

For the Dressing:

 - 1/4 cup extra-virgin olive oil

 - 2 tablespoons red wine vinegar

 - 1 clove garlic, minced

 - 1 teaspoon dried oregano

 - Salt and pepper to taste


1. Combine the diced mangoes, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, mint leaves, and parsley in a large bowl.

2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to make the dressing.

3. Pour the dressing over the mango and vegetable mixture. Gently toss to combine and coat all the ingredients with the dressing.

4. Let the salad sit for about 15-20 minutes to allow the flavors to meld together.

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Engy Elghannam

Hii. This is me Engy Elghannam. Fashion has always been my passion; it always makes me happy to create my own unique style combination. Reading fills up my heart, I love reading all kind of books; I s...

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