Mango recipes inspired by international flavours that you must try this summer

Mango season is again, with markets being flooded with sorts of mangoes. Whereas most of us proceed to remain indoors, this is the right time to try out some distinctive mango recipes inspired by international flavours and twists. 

1. Kale and Freekeh Salad with Mango by Carolyn English (Nutritionist, Australia)

This recipe brings to the desk the right Mediterranean flavours. A seemingly uncommon mixture, this tremendous wholesome and scrumptious salad will quickly grow to be a daily function in your menu. You can too add some extra mango and strawberries to your salad. Since kale is raw in this recipe, we advise in opposition to substituting it with spinach or different greens. Try this recipe, courtesy

For the dressing


– 1/2 teaspoon – Mustard seeds
– 1/4 teaspoon – Coriander seeds
– 1 diced (½ cup canned puree) – Mango
– 1/4 – Diced shallots
– 1/2 teaspoon – Salt
– 1/2 tablespoon – Dijon mustard
– 2 tablespoons – White balsamic vinegar
– 1/4 – Chopped coriander
– 1 clove – Minced garlic
– 1 – Purple chili
– To style – Black pepper
– 6 tablespoons – Further virgin olive oil


– Warmth mustard seeds and coriander seeds in a frying pan over medium warmth till they pop.
– Add seeds and different substances besides olive oil right into a meals processor.
– As soon as substances are combined, pour in olive oil till emulsified.

For the salad


– 1 and 1/2 cups – Cooked Freekeh
– 1 massive bunch- Kale (washed and de-stemmed)
– 3/4 cups – Almonds
– 3/4 cup – Shredded Coconut
– 1 – Avocado
– 1/2 cup – Dried cherries/cranberries


* Prepare dinner freekeh based on package deal directions.
* Place kale in a bowl, pour dressing over and therapeutic massage the leaves properly.
* Toast almonds in a pan over medium warmth, as soon as they scent aromatic, roughly chop them.
* Toast shredded coconut till flippantly golden.
* As soon as freekeh is cooked, add Kale and high with almonds, coconut and cherries.

2. Mango Salsa by Dassana Amit (Meals Blogger, India)

Dassana Amit has managed to completely mix Mexican and Indian flavours in this salsa recipe. This salsa is no-fuss, simple to cook dinner, nutritious, low-fat, gluten-free and vegan and likewise pretty versatile along with your alternative of greens and spices. You may have it with crackers, nachos and even simply by itself. Try this recipe from

Elements (For one serve)

250 grams- Mangoes
1/4 cup – Finely chopped onion
1/4 cup – Finely chopped bell pepper
1/4 tsp – Black pepper
1/4 tsp – Cumin powder
1/8 tsp – Purple chili powder
1 – Chopped Inexperienced chili
2 to three tbsp – Chopped coriander
2 tsp – Lemon juice
To style – Salt


* Add chopped mango to a bow, add onions, bell pepper, inexperienced chili and coriander
* Add spices (black pepper, cumin and purple chili)
* Add lemon juice and salt
* Combine the whole lot properly and serve with chips, crackers, or tacos.

Don’t draw back from including mangoes to your salads! Right here’s a mango and quinoa salad (Photograph: Sangeeta Khanna)

3. Mango Spring Rolls with Avocado Dipping Sauce by Kathryne Taylor (Meals blogger, US)

These Vietnamese rice paper spring rolls should not solely distinctive and bursting with flavour, they’re additionally vegan and gluten-free. Whereas one wouldn’t think about pairing mangoes with jalapeños and bell peppers, however as soon as that candy and tangy flavour hits with the gentle avocado dip, you’ll preserve coming again for extra. Be at liberty to substitute rocket leaves with radish tops for a extra spicy flavour. Recipe from

For spring rolls


3 cups – Rocket leaves
2 – Sliced mango
1 – Sliced purple bell pepper
2 – Sliced jalapeños
4 – Chopped inexperienced onions
6-7 – Rice paper rolls


* Fill a big pan with some heat water and gently place a spring roll sheet for about 20 seconds.
* Add filling to the roll, fold over the edges like a burrito and roll it up.

For the dip


2 – Diced avocados
1/3 cup – Lime juice
1/3 cup – Water
1/2 cup – Coriander
1/2 tsp – Salt


* Mix all substances in a meals processor or blender and puree till clean.

4. Thai Mango Rooster by Darlene Schmidt (Cookbook creator)

Recipe creator Darlene Schmidt describes it as a dish that tastes prefer it’s deep-fried however is way simpler to make, and low in fats and energy. The mango is mixed right into a sauce and you can modify the candy and spicy flavours based on style, and the rooster is flippantly fried earlier than mixing the 2. You may serve the dish with rice or salad. Recipe from

For mango sauce


2 – Sliced mangoes
3 cloves – Garlic
2 – Silvers of lime leaves
1 – Diced purple chili
1 – Sliced ginger
1/2 – Juiced lime
2 tbsp – Fish sauce
1 1/2 tbsp – Soy sauce                                                                                                                      – 1 tablespoon Rice Vinegar
1 tbsp – Brown sugar
1/4 tbsp – Turmeric


* Place all substances right into a meals processor or blender till clean.
* Style the sauce and modify to style.

For the rooster


1 cup – All function flour
1/2 tsp – Salt (Kosher)
1/4 cup – Peanut or coconut oil
2 to three – Rooster breasts or thighs
1 – Purple bell pepper
1/2 – 1 – Chunks of mango
3 to 4 tbsp – Coconut milk or water
1/4 to 1/2 cup – Coriander


* Add flour and salt in a bowl and coat the rooster within the combination.
* Warmth pan over medium warmth, add oil and fry rooster till golden brown.
* Add mango sauce and bell pepper to a pan, convey to a delicate boil and let it simmer.
* As soon as pepper has barely softened, add the fried rooster items and mango chunks if desired.

mango, mango curry, mango recipe, food recipe, indian express, indian express news Yellow Mango Curry tastes scrumptious with Jasmine Rice. (Supply: File Photograph)

5. Mango Pavlova by Vanya (Blogger, New Zealand)

Don’t fret trying on the prep time and pictures, this dessert is tremendous simple and enjoyable to make. Pavlovas are a favorite dessert in Australia and New Zealand through the summers and must make it to your dessert palette this 12 months. With a marshmallowy crust, full of whipped cream, lime zest and contemporary mango, this dessert is heavenly. You can too add extra fruits and chocolate to it. Recipe from


4 – Eggs (Yellow and white separated)
1 cup – Caster sugar
1 tbsp – Cornflour
1 tbsp – White vinegar
1/2 tbsp – Vanilla essence
1/2 cup – Shredded coconut
2 – Mangoes
500 ml – Cream


* Preheat the oven to 120ºC and line the tray with baking paper.
* Whisk egg whites till stiff, add caster sugar one teaspoon at a time and preserve beating till very stiff.
* Unfold the egg whites onto the baking tray in two even rectangles and bake for one hour, put up which     flip off the oven and go away the pavlovas inside to chill.
* Thinly slice the mangoes.
* Pull out the pavlovas from the oven, and one base, add whip cream with icing sugar, toasted coconut,      and half of the mango slices.
* Add the second layer of pavlova on high and repeat the identical.

6. Mango Margaritas by Ree Drummond (Blogger, USA)

In this simple recipe you can use contemporary mangoes, frozen mangoes and even mango puree all blended up with ice and tequila. For different alcoholic drinks with mangoes, you can substitute your alternative of alcoholic drinks and flavoured sodas. Recipe from


2 – Limes
2 tbsp – Coarse sugar
2 – Chopped mango
As required – Ice
1 1/2 cups – Tequila
1/2 cup – Granulated sugar


* Zest your lime and put course sugar throughout them and put aside/
* Add mango chunks and ice right into a blender, add tequila and squeeze in some lime juice.
* Mix till fully clean and extra ice if mandatory.
* Use lime to moisten the edges of the glasses and dip the edges in lime sugar.

Smoothies are a meal in themselves. (Supply: File Photograph)

7. Fried Sticky Rice Mango Balls by Tasty

One other unconventional Thai-inspired mango dessert that is so scrumptious that you gained’t thoughts the carbs. These candy, crunchy and gooey rice balls are a tasty dessert that are to not be missed. Be at liberty so as to add coconut shavings and nuts to provide the dish. Recipe from


3/4 cup – Coconut cream
1/4 – Palm sugar
1/2 tsp – Salt
1 – Mango (minimize into cubes)
2 cups – Water
1 cup – Sticky Rice
1/2 cup – Rice flour
1 can – Condensed milk (non-compulsory for drizzle)


* Add coconut cream, palm sugar and salt to a saucepan and produce to medium warmth. As soon as sugar has     dissolved, take away from warmth and put aside.
* In one other saucepan, convey water to a boil over medium warmth, as soon as the water begins boiling, add the   sticky rice and produce it to a simmer. Cowl till cooked.
* Add rice to a mixing bowl and add coconut cream combine throughout, go away or not it’s absorbed by the rice.
* Oil your palms and seize some rice, flatten it and add a chunk of mango inside and roll right into a ball.
* Roll the ball in rice flour and deep fry till crispy and golden brown.
* Drizzle with condensed milk (non-compulsory).

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