Here are some ideas to consider pursuing with the juicy, sweet fruit.
1. Add mango chunks to store-bought or homemade coleslaw.
2. Top rice pudding with diced mango and drizzle with dulce de leche sauce, then sprinkle with toasted coconut. Both rice pudding and dulce de leche can be purchased at the grocery store.
3. Make a salsa of diced mango, minced jalapeno, red onion, lime juice and chopped fresh cilantro to use in fish tacos or with grilled shrimp or chicken.
4. Substitute mashed ripe mango for banana in banana bread. For crunch and flavor, add chopped macadamia nuts.
5. Blend up an Indian mango lassi drink. Place 1 cup plain yogurt, 1 cup chopped mango, 1/2 cup milk and 4 teaspoons sugar in a blender. Process until smooth. Pour into two short glasses. Sprinkle with ground cardamom to garnish.
6. Mix in chunks with curried chicken salad. Prepare a mayonnaise-based chicken salad with about 3 cups of chopped, roasted chicken. Add 1 tablespoon lime juice, 1-1/2 teaspoons curry powder, 1 teaspoon ground ginger, a squirt of honey, some diced red onion and a handful of cashews. Fold in the mango chunks at the end to preserve their shape.
7. Prepare a sauce to drape over pound cake. To 2 cups of diced mango, add 1/4 cup of coconut or dark rum. Let sit for about 15 minutes for the flavors to meld and the juices to be released.
8. Soften vanilla ice cream and then stir diced mango into it. Refreeze. Or mix it with frozen vanilla yogurt or Greek yogurt. Make a parfait by adding tropical trail mix.
9. Puree fresh mango in a blender or food processor for ice pops or flavored cubes for cocktails. Pour the puree into molds or ice trays. Imagine a couple of mango cubes in a summery rum drink.
10. Grill mango halves to serve alongside any grilled meat. Brush halves with butter and place cut-side down on grate for about 4 minutes. Use a firm-ripe mango for this. A very soft mango will fall apart.
There are plenty more uses, but I think the very best way to eat a mango is to cut the sunshine-colored flesh from the skin and pop the pieces in your mouth. No adornment. No recipe.
CURRIED QUINOA SALAD WITH MANGO
1 cup quinoa (about 6 ounces)
1/4 cup canola oil
2 tablespoons white wine vinegar
2 tablespoons mango chutney, chopped if chunky
2 teaspoons curry powder
1/4 teaspoon dry mustard
1 cup chopped peeled mango plus mango spears for garnish
1 medium avocado, peeled and diced
1 cup chopped unpeeled English hothouse cucumber
5 tablespoons chopped green onions, divided
2 cups (packed) baby spinach
Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Add chopped mango, avocado, cucumber, 4 tablespoons green onions and 1/4 cup dressing to quinoa; toss to coat. Put spinach on serving platter. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing. Serve immediately.
Source: Adapted from Bon Appetit
JAMAICAN JERK SALMON AND MANGO-PINEAPPLE SALSA
2 mangoes, peeled and diced
1/2 pineapple, cored and diced
1 cup rinsed and drained canned black beans
3/4 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon
4 salmon fillets (5 ounces each), skin on
1 teaspoon olive oil
Combine mangoes, pineapple, black beans, onion, cilantro and 1/2 teaspoon salt in a bowl. In another bowl, combine 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.
Nutritional information per serving: 468 calories, 21g fat (5g saturated), 37g carbohydrates, 7g fiber, 34g protein.
Source: Self magazine
MANGO YOGURT MOUSSE
1 envelope (1 tablespoon) unflavored gelatin
2 cups fresh mango puree (about 2 peeled and pitted mangoes) plus mango slices for garnish
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup plain yogurt
1 cup well-chilled heavy cream
In a small saucepan, sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender, blend together the mango puree, sugar and vanilla, add gelatin mixture and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl, beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish with the mango slices.
MANGO TART WITH COCONUT CRUST
1/2 cup sweetened flaked coconut (1-3/4 ounces)
3/4 cup all-purpose flour
7 tablespoons cold unsalted butter, cut into bits
1/3 cup confectioners' sugar
1/4 teaspoon salt
4 cups diced ripe mango, divided
3 tablespoons granulated sugar
2 tablespoons fresh lime juice
1 teaspoon unflavored gelatin (from 1 envelope)
1/3 cup well-chilled heavy cream
Preheat oven to 350 degrees to toast coconut for crust. Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 15 minutes.
To make crust, pulse together flour, cooled coconut, butter, confectioners' sugar and salt in a food processor until dough forms a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack.
Prepare filling while crust bakes. Puree 2-1/2 cups diced mango with sugar, lime juice and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup puree in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining puree.
Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in puree. Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1-1/2 hours.
To assemble tart, spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes, but no longer than 30, then scatter remaining diced mango over top of tart, leaving a 2-inch border around edge.
Note: If you plan on serving the entire tart at one sitting, follow directions above and mound mango chunks on top. However, the extra juice from the fresh mangoes will seep into the filling and make it watery if it sits too long. Cut a piece and scoop mango on top if you will be serving only part of the tart. The remainder can be covered and refrigerated.