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Mango recipes for sweet summer meals

Mango recipes

All recipes courtesy of the National Mango Board

Mango Caprese Salad

Makes 6 servings

Ingredients:

3 large, ripe mangos, peeled, pitted and sliced

8 ounces fresh mozzarella cheese sliced

3 tablespoons freshly squeezed lemon juice

3 tablespoons extra virgin olive oil

Sea salt and freshly ground pepper to taste

Snipped fresh basil

Crusty toasted baguette slices

Directions:

1. Place mango slices and mozzarella slices in an alternating pattern on a plate.

2. Whisk lemon juice with olive oil and salt and pepper. Drizzle mixture over mango and cheese.

3. Garnish with basil and serve with baguette slices.

Steak and Mango Salsa

Makes 4 servings

Ingredients:

3 cloves garlic, finely chopped

4 tablespoons finely chopped fresh cilantro

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons peanut oil

12 ounces sirloin steak

1 small head Bibb lettuce, washed, leaves torn

1 small firm mango, peeled, pitted and diced

1 medium cucumber, diced

4 large green onions, diced

2 tablespoons Asian fish sauce

2 tablespoons lime juice

1 tablespoon soy sauce

2 teaspoons chopped, fresh red chili

2 teaspoons brown sugar

Directions:

1. Pulse garlic, cilantro, salt, pepper and 2 tablespoons of oil in a food processor or blender until a paste is made. Spread mixture on both sides of the steak.

2. Heat the remaining oil in a skillet over medium-high heat and cook steaks for about 3 or 4 minutes per side. Remove steaks and let cool.

3. Meanwhile, place lettuce, mango, cucumber and green onion on a plate. Slice steak and arrange over lettuce.

4. In a bowl, whisk together fish sauce, lime juice, soy sauce, chilies and brown sugar until sugar is dissolved. Drizzle dressing over salad when ready to serve.

Panna Cotta with Mango Sauce

Makes 2 servings

Ingredients:

1/3 cup heavy cream

3 tablespoons sugar

3/4 teaspoon gelatin

1/2 cup buttermilk

1 ripe mango, peeled, pitted and pureed

1/2 cup dessert wine

1 tablespoon granulated sugar

1 cinnamon stick

Directions:

1. Combine cream and sugar in a pot and simmer over medium heat until sugar has dissolved. Whisk in gelatin and then stir in buttermilk. Pour mixture into 8-ounce molds and
chill until set.

2. Meanwhile, combine mango puree with wine, sugar and cinnamon stick in a pot and simmer over low heat for 10 minutes. Let mixture cool and remove cinnamon stick.

3. To serve, flip panna cotta out of molds onto plates and drizzle with mango sauce.

Yum! More mouthwatering mango recipes

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