Things to Do with Mangoes: 20 Easy Sweet and Savoury Ideas
You came home with a whole box of mangoes, or a bargain tray that looked far too good to leave behind. Now they are ripening faster than you can eat them, and a plain bowl of fruit only goes so far. Good news: a mango is one of the most flexible ingredients in the kitchen.
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This roundup goes well beyond smoothies and salsa. You will find savoury dinners, sweet treats, drinks (including a margarita, naturally) and ways to save a surplus. First, a quick guide to picking, ripening and cutting the fruit.
🥭 How to Choose, Ripen and Cut a Mango
Colour is a poor guide to ripeness, because it depends on the variety. Some mangoes stay green when ripe, while others turn yellow, orange or deep gold. Rely on touch and smell instead.
A ripe mango gives slightly when you squeeze it gently, a bit like a ripe avocado. It should smell fruity near the stem. Avoid fruit with black spots, deep bruises or a grey look to the skin.
To ripen at home: leave firm mangoes at room temperature, and speed things up by putting them in a paper bag. Once ripe, they keep in the fridge for around five days.
To cut one: the stone is long and flat, which makes mangoes awkward. Stand the fruit on its end, and slice down either side of the stone to remove the two “cheeks”. Score the flesh in a grid and scoop or slice it away from the skin.
Don’t waste the flesh clinging to the stone. Trim around it, or nibble it off over the sink, which is the cook’s reward. A mango slicer or splitter is one gadget that makes this easier, though a sharp knife does the job.
When are mangoes in season? It depends on where you live and the variety. In the US, peak season is often given as roughly May through September, with imports in shops year-round. In the UK, mangoes are almost all imported, so the best fruit appears at different times depending on the variety and the shop.
🌶️ Savoury Ideas
Mango and heat are a natural pair. Sweet, juicy fruit balances chilli, spice and acidity beautifully.
1. Fresh Mango Salsa
The classic. Diced mango with red onion, lime, coriander (cilantro) and chilli is the quickest way to brighten tacos, grilled fish or a bowl of tortilla chips. We already have a full recipe for our spicy mango salsa, so start there.
2. Mango Chutney
Slow-cooked with vinegar, sugar and spices, mango turns into a glossy chutney that lasts for weeks. It is the thing to spoon beside curry, cheese and cold meats.
3. Mango Curry
Ripe or slightly underripe mango melts into a creamy curry sauce with coconut milk and warm spices. It works with chicken, prawns (shrimp) or chickpeas. If you love coconut milk, read our guide to what you can do with coconut milk.
4. Mango and Avocado Salad
Cubes of mango, creamy avocado, a squeeze of lime and a few leaves make a light lunch. Add prawns or crumbled feta if you want more substance.
5. Grilled Chicken or Fish with Mango
Serve grilled chicken, salmon or white fish with a pile of chopped mango on top. The fruit works like a fresh sauce, so you need very little else.
6. Mango Slaw
Shredded cabbage, carrot and thin strips of mango with a lime dressing make a crunchy topping for tacos or burgers. It stays crisp for a day in the fridge.
7. Mango and Black Bean Rice Bowls
Rice, black beans, diced mango and a handful of herbs come together as an easy weeknight bowl. Finish with a spoon of yoghurt (or sour cream) and a few chilli flakes.
🍨 Sweet Ideas
Mango is a dessert fruit through and through. It needs almost no help to taste like a treat.
8. Mango Sorbet
Blend ripe mango with a little sugar syrup and lime juice, then churn or freeze it. If you want ideas for other frozen treats, see our guide to making homemade ice cream.
9. Mango Lassi
A thick, cooling drink made from mango, yoghurt and a little milk, often with a pinch of cardamom. It is also a good use for a mango that is a touch too ripe.
10. Mango Sticky Rice
A Thai dessert of sweet coconut sticky rice served with slices of ripe mango. Choose a soft, fragrant fruit, which makes all the difference here.
11. No-Bake Mango Cheesecake Pots
Layer crushed biscuits (graham crackers), a creamy cheese filling and mango purée in small glasses. They set in the fridge, so you do not need to turn the oven on.
12. Mango Crumble or Cobbler
Mango softens beautifully under a buttery topping. Pair it with a little lime zest or ginger to stop it tasting flat. If you enjoy stone fruit desserts, our things to do with peaches has more ideas.
13. Mango Upside-Down Cake
Arrange slices on the bottom of a tin, pour over a simple sponge, bake, and flip. The fruit caramelises into a glossy top.
14. Mango Ice Lollies (Popsicles)
Blend mango with a little juice or coconut water, pour into moulds and freeze. A silicone ice cube tray with a lid also works for mini versions or for freezing purée.
15. Mango “Nice Cream”
Blend frozen mango chunks until they turn into a soft, creamy swirl. It needs nothing else, although a splash of coconut milk makes it richer.
🍹 Drinks
Mango blends into cold drinks so easily. Here are three that go beyond the standard smoothie.
16. Mango Margarita
Blend or shake ripe mango with tequila, lime juice and a little orange liqueur, then serve over ice with a salted rim. A manual citrus juicer makes squeezing fresh lime quick. For more ideas, browse our tequila cocktails and frozen cocktails.
17. Non-Alcoholic Mango Cooler
Blend mango with lime, water and a little sweetener, then top with sparkling water. It is refreshing at a barbecue, and the whole table can enjoy it. A personal blender is handy for single servings.
18. Mango Iced Tea
Stir mango purée into chilled black or green tea with a squeeze of lemon. Serve over ice with mint. It is a good way to use up the last half of a fruit.
🧊 Keeping a Surplus
If the box is bigger than your appetite, don’t panic. Mango preserves very well.
19. Freeze It (or Dry It)
Cut ripe mango into chunks, spread them on a tray, freeze until firm, then bag them. Cut mango keeps in the freezer for up to about six months, and the chunks are ready for smoothies, sorbet and nice cream. Use heavy-duty freezer bags to prevent freezer burn. You can also dry thin slices in a low oven for a chewy snack. For the pineapple equivalent, see how to store and freeze fresh pineapples.
20. Mango Jam
Cook chopped mango with sugar and lime juice until thick. Spoon it into clean jars and keep it in the fridge. It is excellent on toast, in yoghurt and stirred into porridge (oatmeal).
🍽️ Turn Mangoes into a Whole Meal
You do not have to pick just one idea. Mango works across a full menu, which makes it a good theme for a summer gathering or a relaxed weekend lunch.
Start with chips and a bowl of salsa while the drinks are poured. Move on to grilled chicken with a mango slaw, or a curry with rice. Finish with sorbet or no-bake cheesecake pots, which can be made the day before.
A mango menu is also an easy way to cook for mixed company. The salsa, slaw and cooler are all naturally light, and most of the sweet ideas can be made ahead and left in the fridge.
📦 Storing Cut Mango
Once a mango is cut, store the pieces in an airtight container in the fridge, where they keep for a few days. Squeeze a little lime juice over them to keep the flavour bright.
For longer storage, freeze them as described above. Label the bag with the date, because frozen chunks look identical a few months later.
🔄 No Fresh Mango? Use These Instead
You can still make most of these ideas without a fresh fruit. Use whatever is easiest to find.
- Frozen mango chunks: perfect for sorbet, lassi, nice cream, margaritas and smoothies. Defrost them first for salsa, because frozen chunks release extra water.
- Canned mango: drain well before using. It works in curries, crumbles and desserts, but it can be very sweet, so reduce the sugar.
- Mango purée or pulp: a good shortcut for lassi, cheesecake pots and drinks.
- Other tropical fruit: pineapple, papaya or peach can stand in for mango in many dishes. See our 14 things to do with pineapples for inspiration.
🍋 Brighten Anything with Lime
Almost every idea on this list gets better with a splash of acid. Lime lifts the sweetness, balances heat and keeps mango from tasting flat or cloying.
If you want to cook more with citrus, read our guide to things to do with limes. A little zest, a little juice and a pinch of salt will work wonders on cut fruit.
💡 Quick Tips for Cooking with Mango
Mangoes are generous, but they reward a few good habits.
- Taste before you sweeten. Ripe mango can be very sugary, so add sugar at the end rather than the start.
- Use slightly underripe fruit for savoury dishes. Firmer flesh holds its shape in curries and slaws.
- Save the juice. Whatever drips on the board is worth adding to a drink or a dressing.
- Wash the skin before cutting. Your knife drags anything on the outside through the flesh.
- Pair it with heat, salt and acid. Chilli, a pinch of salt and lime are the three things mango loves most.
❓ Frequently Asked Questions
How do you know when a mango is ripe?
It should give slightly when squeezed and smell fruity near the stem. Colour is not reliable because it varies by variety.
What can I make with too many mangoes?
Freeze the chunks, make sorbet or lassi, cook a batch of chutney or jam, or blend a mango margarita.
How long do mangoes last?
Firm mangoes ripen at room temperature, and ripe ones keep in the fridge for about five days. Cut mango keeps in the freezer for up to around six months.
Can I use frozen mango instead of fresh?
Yes, for drinks, sorbet and desserts. Defrost and drain it before using in salsas or salads.
What goes well with mango?
Lime, chilli, coconut, ginger, mint, avocado and creamy things like yoghurt all pair well.
