Mango Recipes

Mango Salsa


  • 2 Large Mangoes – diced
  • 1 inch piece of Ginger- grated
  • Cilantro-bunch (about ½ cup)
  • Purple onion-1/2 large
  • 2 jalapeno peppers-seeded and finely diced
  • Dash salt
  • Lime juice-to taste

Combine all ingredients and serve with corn chips.

Green Mango Marmalade

This sweet mango preserve is just right as an accompaniment to your favorite bread. Mango cultivar selection is key, requiring firm and green mangos. The best cultivars are ‘Nam doc Mai’, from Thailand and ‘Carabao’ from the Philippines.


  • 4 cups of mango
  • 2 ½ cups of sugar
  • ¼ cup of water
  • 1 tsp. of ginger (optional)

Wash and peel the mangos. Then cut the mango in squares and cook until soft. Add sugar to the mango and leave it on the maximum temperature while stirring constantly. Add the Sure-Jell or pectin source and mix it entirely. If you prefer, you can add grown ginger.

Mango Smoothie

  • 1 cup of mango pulp from fresh ripe mangoes
  • 1 ½ of ice
  • 2 tsp sugar

Mango Chutney


  • 4 cups ripe “ Tommy Atkins” mango
  • 4 cups green mango
  • ½ cup apple vinegar
  • 1 ½ pounds brown sugar
  • 2 tsp salt
  • 2 large onions- diced
  • 3 tsp. de mash garlic
  • 4 tsp. Allspice seeds (cinnamon, cumin, mustard, paper)
  • 2 fresh green jalapenos - quartered
  • 2 tsp grated fresh ginger
  • 1 cup dark raisins

Mango: hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.

Mango Soup (Serves 6)

Mango varieties recommended: ‘Carabao’, ‘Carrie’, ‘Florigon’, Bombay


  • 2 large ripe mangos, peeled, cut from the pit and chopped
  • ½ cup plain yogurt
  • ½ cup chicken stock
  • ½ tablespoon fresh lemon grass, minced
  • ½ teaspoon fresh ginger, grated
  • 2 tablespoons fresh cilantro, chopped fine for garnish
  • 6 large shrimp, steamed and chilled

In a blender or food processor, blend the mango until smooth and combine with the ginger, lemongrass, and chicken stock in a large bowl, stir well. Add yogurt and chill. Before serving, garnish with cilantro and decorate edge of bowl with the shrimp.

Mango Pickles

Spicy mango pickles are an ancient tradition in Indian cuisine, providing a flavorful accent to flat breads and savory dishes. Mango pickles can be made from either whole mangoes or mango pieces. In addition, removing some of the tiny fruits is a healthy technique for the mango trees, we recommend that you remove up to 25% of these fruits. These are can be used to prepare Pickles.


  • 5 cups of small mangos
  • 3 cups of fruit vinegar
  • 1 cup of sugar
  • 5 tsp. of salt
  • Aromatic herbs to taste
  • Jalapenos and peppers (optional)

Wash the mangos to eliminate unnecessary substances. Cut them in vertically in half and take out the seed. In a pan, boil the mangos in water for 3 minutes. After, take out the water and add the vinegar, salt, and sugar. Leave it boiling for 10 minutes more and add the rest of the ingredients.

Biscochuelo Mango recipe (Serves 6)


  • 1 liter of milk
  • 1/4 tsp of salt
  • 1 cinnamon stick
  • 10 egg yolks
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon vanilla
  • 4 large mangos
  • 1 jar of strawberry marmalade
  • Whipped cream for garnishment
  • Mango: Peel and sliced the mango in big pieces. Place the mango slices in heavy saucepan over medium heat and add 1 cup of sugar. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently.

Heat the milk and add the cinnamon stick and the salt. Whip the yolks with the sugar and the flour. Stir the milk into the yolk mixture slowly so that it does not cook the egg. Sift the whole mixture into a pan and return to the stove and heat, stirring constantly, until the mixture becomes creamy. Chill the mixture.

To serve use a dessert cups and alternate layers of cream, mangos, marmalade, cream, mangoes, marmalade. Top with the whipped cream.

By Noris Ledesma, Curator of Tropical Fruit