The official end of the summer season lands in September, but Tennesseans know that sweltering temps can reach all the way into October. Lucky for us that mangoes are still in their summer season, too! Try these recipes to find out how truly versatile this sweet tropical fruit can be. With both savory and sweet options, you’ll be ready for whatever weather September brings.
Mango Barbecue Sauce
Recipe Name: Mango Barbecue Sauce Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 3 cups
Author: Tammy Algood
Ingredients
- 2 mangoes, peeled and pitted
- ¼ cup lime juice
- ½ cup frozen orange juice concentrate, thawed
- ½ cup tomato paste
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup hoisin sauce
Instructions
- Place the mangoes, lime juice, orange juice concentrate, tomato paste, soy sauce, honey and hoisin sauce in a food processor or blender. Process until smooth. Use immediately or refrigerate for later use. Store up to 10 days in the refrigerator.
Mango Dressing
Recipe Name: Mango Dressing Description: Serve with pork or on a green salad topped with crabmeat! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: around 1¾ cups
Author: Tammy Algood
Ingredients
- 1 tablespoon vegetable oil
- 1 sweet onion, peeled and chopped
- 2 teaspoons peeled and chopped fresh ginger
- 1 large garlic clove, peeled and minced
- 1 cup sweet white wine
- 2 mangoes, peeled, pitted and diced
- 1 tablespoon lime juice
- 1 teaspoon finely grated lime zest
- 1 teaspoon soy sauce
- Pinch of red pepper flakes
Instructions
- Place the oil in a large skillet over high heat. When hot, add the onions and cook without stirring for 5 minutes. Stir and cook 5 more minutes without stirring. Repeat this process once more until the onions are caramelized. Add the ginger and garlic and sauté 2 additional minutes. Stir in the wine and cook for 4 minutes to reduce. Remove from the heat to cool. Place the cooled onion mixture, mangoes, lime juice, lime zest, soy sauce and red pepper flakes in a food processor or blender. Process until smooth. Use immediately or refrigerate for later use.
An array of mango products: nectar and slices that are fresh, frozen, dried and rehydrated.
Easy Mango Drizzle
Recipe Name: Easy Mango Drizzle Description: Great with toasted slices of pound cake or angel food cake! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 to 6 servings
Author: Tammy Algood
Ingredients
- 1 large mango, peeled, pitted and coarsely chopped
- 2 teaspoons chopped candied ginger
- ¼ cup brown sugar
- Juice of 1 large lime
Instructions
- In the bowl of a food processor, place the mangoes, ginger, brown sugar and lime juice. Process until smooth. Cover and refrigerate up to 2 days.
Mango Nectar Butter Sauce
Recipe Name: Mango Nectar Butter Sauce Description: Perfect for a tropical fruit salad topping! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 2 cups
Author: Tammy Algood
Ingredients
- 1 (10-ounce) can mango nectar
- ¼ cup sugar
- 1 cup unsalted butter, softened
Instructions
- In a medium saucepan over medium heat, combine the mango nectar and sugar. Bring to a simmer and reduce to 1 cup, stirring occasionally. Remove from the heat and slowly stir in the butter, whisking until smooth. Use slightly warm or refrigerate for later use. Reheat cold sauce in the microwave on low power for 2 minutes, stirring halfway through.
Make-Ahead Chilled Mango Soup
Recipe Name: Make-Ahead Chilled Mango Soup Description: Serve with grilled pork and a green salad. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 6 ripe mangoes, peeled, pitted and chopped
- 1 small or ½ medium purple onion, peeled and roughly chopped
- 2 garlic cloves, peeled
- 2 teaspoons peeled and chopped fresh ginger
- 1 cup chicken stock
- ½ cup mango nectar (from can)
- 1½ tablespoons rice vinegar
- 1 scant tablespoon curry powder
- 1 teaspoon sunflower oil
- 2 tablespoons sweet chili sauce plus more for garnish
- ½ teaspoon soy sauce
- Sour cream for garnish
- 3 fresh chives, sliced
Instructions
- Place the mangoes, onions, garlic, ginger, stock, nectar, vinegar, curry powder, oil, chili sauce and soy sauce in a blender and purée until smooth. Transfer to a bowl, cover and refrigerate for at least 2 hours or overnight. Serve cold in chilled soup bowls with a garnish of sour cream, chili sauce and chives.
Fresh Mango Salsa
Recipe Name: Fresh Mango Salsa Description: Serve with chicken and black bean tacos or as an appetizer with blue corn chips. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 3 cups
Author: Tammy Algood
Ingredients
- 4 ripe mangoes, peeled, pitted and diced
- 1 small red bell pepper, seeded and finely chopped
- 1 small jalapeño pepper, seeded and finely minced
- ½ medium purple onion, chopped
- Juice from 2 limes
- ¼ cup coarsely chopped fresh cilantro
- ¼-½ teaspoon salt according to taste
Instructions
- Place 1 mango in a food processor and purée. Transfer to a mixing bowl and toss with the remaining mangoes, bell peppers, jalapeños, onions, lime juice, cilantro and salt. Cover and allow to meld for 1 hour. Stir again and serve.
Tipsy Mangoes
Recipe Name: Tipsy Mangoes Description: Easiest dessert ever! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Author: Tammy Algood
Ingredients
- 5 large ripe mangoes, peeled, pitted and sliced
- Juice from ½ lime
- 2 cups sweet white wine
Instructions
- Place the mango slices in a shallow dish and sprinkle with the lime juice. Pour the wine around the mangoes, cover and refrigerate 3 hours. Serve with crisp sugar cookies if desired.
- Author:
Mango Coulis
Recipe Name: Mango Coulis Description: Serve over coconut ice cream, fruit salads or sorbets. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 1¼ cups
Author: Tammy Algood
Ingredients
- 1 large ripe mango, peeled, pitted and coarsely chopped
- ½ cup water or mango nectar (from can)
- 2 tablespoons sugar
- 1 tablespoon lime juice
Instructions
- Place the mangoes, water or nectar, sugar and lime juice in a blender or food processor. Purée until smooth. Use immediately or cover and refrigerate for later use.
Tips and tricks
Mango notes
Unripe whole mangoes can be stored at room temperature for about a week and in the refrigerator for about two weeks.
Ripe whole mangoes can be stored at room temperature for around three to four days depending on how ripe they are. In the refrigerator, you can count on a week.
Freezer storage is your best bet if you want to have them available year round. Slices can be stored for around six months and mango puree up to a year. Before freezing, make sure to remove as much air as possible from the container, then label and date.
Ripe mangoes turn from green to yellow with a red hint, and they soften like a peach.
The large flat seed in the center must be carefully removed with a sharp knife before using.
Pick fresh mangoes that are larger rather than small.
Mango nectar can be found canned and in the juice section of the supermarket.
Dried mango slices can easily be rehydrated. Place in water or mango nectar for 20 minutes, then drain and use as fresh.
