Type what you have

Ingredients

• ✓ mango
• ✓ mango
• lime
• basil
• cayenne pepper
• salt
• white sugar

Instructions

1. 1 Combine mango chunks, lime juice, basil, cayenne pepper, and salt in a blender; blend until smooth. Pour mango purée into a large bowl; stir in sugar until sugar dissolves. Fold in diced mango. Pour into freezer pop molds.
2. 2 Freeze until firm, 14 to 24 hours.

By Danielle Walquist Lynch

Ingredients

• ✓ mango
• sugar
• lemon juice
• sweetened condensed milk
• cornstarch
• rum
• evaporated milk
• egg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
2. 2 In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
3. 3 Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

By Rossana

Ingredients

• ✓ mango
• vegetable oil
• canola oil
• sugar
• cinnamon
• corn tortilla
• apple
• strawberry
• mint
• lime juice
• orange marmalade
• ginger
• peach sorbet
• raspberry sherbet
• vanilla ice cream

Instructions

1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ mango
• simple syrup
• lime juice

Instructions

1. 1 Place cubed mango into a food processor; blend until smooth. Pour in simple syrup and lime juice to taste; process until smooth.
2. 2 Transfer mango mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.

By Cindy Chaney

Ingredients

• ✓ mango
• heavy cream

Instructions

1. 1 Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
2. 2 Fold mango purée into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

By twinklez

Ingredients

• ✓ mango
• water
• orange juice
• white sugar

Instructions

1. 1 Blend the mango, water, and orange juice in a blender on medium-low speed until smooth. Add the sugar and blend until incorporated.
2. 2 Pour into an ice cream maker and freeze according to the manufacturer's instructions.

By Macry

Ingredients

• ✓ mango
• white sugar
• lemon
• half-and-half

Instructions

1. 1 Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

By Suzisulzer

Ingredients

• ✓ mango
• sugar
• cream
• ice

Instructions

1. 1 Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
2. 2 Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.

By CHANGOFETT

Ingredients

• ✓ mango
• pineapple
• water
• white sugar
• lime juice

Instructions

1. 1 Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.

By Ivon

Ingredients

• ✓ mango
• butter
• brown sugar
• lemon juice
• orange juice
• water

Instructions

1. 1 In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.

By Rossana

Ingredients

• ✓ mango
• almond milk
• stevia sugar substitute
• vanilla extract

Instructions

1. 1 Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.

By Yoly

Ingredients

• ✓ mango
• banana
• yogurt
• honey
• ice
• vanilla extract

Instructions

1. 1 In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

By Robyn Webb

Ingredients

• ✓ mango
• lime
• water
• chile-lime seasoning
• sugar

Instructions

1. 1 Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
2. 2 Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
3. 3 Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Ingredients

• ✓ mango
• sugar
• tangerine juice
• orange
• lime

Instructions

1. 1 Place mango and sugar into a blender; blend until puréed and smooth. Add tangerine juice, orange zest and juice, and lime zest and juice; blend to combine. Transfer to a container; refrigerate 1 hour to overnight.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Ripen sorbet in the freezer, 2 hours to overnight.

By TR6

Ingredients

• ✓ mango
• watermelon
• raspberry
• lemon juice

Instructions

1. 1 Place watermelon, mango, raspberries, and lemon juice in a blender; blend until smooth. Pour watermelon mixture into ice pop molds; insert handles or sticks.
2. 2 Freeze until firm, at least 4 hours.

By ginadewitt

Ingredients

• ✓ mango
• milk
• white sugar
• brown sugar
• cornstarch
• coconut flake

Instructions

1. 1 Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
2. 2 Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
3. 3 Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

By Hadipolo

Ingredients

• ✓ mango
• water
• white sugar
• white sugar
• butter
• all-purpose flour
• baking powder
• salt
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup.
3. 3 Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish.
4. 4 Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.

By grainfreegirl96

Ingredients

• ✓ mango
• gingersnap cookie crumb
• butter
• cream cheese
• sugar
• cornstarch
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan.
3. 3 Bake in the preheated oven for 10 minutes; let cool, about 10 minutes.
4. 4 Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.
5. 5 Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree; mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan.
6. 6 Bake in the preheated oven until set, 55 to 65 minutes.
7. 7 Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.

By SwtToothPriya

Ingredients

• ✓ mango
• white bread
• white sugar
• egg
• milk
• vanilla extract
• cardamom
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
2. 2 Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
3. 3 Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

By MAGILLAONFIRE

Ingredients

• ✓ mango
• cream cheese
• mascarpone cheese
• sugar
• heavy cream
• graham cracker pie crust

Instructions

1. 1 Beat cream cheese, mascarpone cheese, and sugar together until creamy. Blend in heavy cream to make a thick, custard consistency. Fold in drained mangoes. Divide mixture between prepared crusts. Refrigerate until ready to serve.

By Kay5103

Ingredients

• ✓ mango
• all-purpose flour
• confectioners' sugar
• butter
• brown sugar
• nut
• egg
• baking powder
• lemon extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with parchment paper.
2. 2 Place mango into a small saucepan and cover with water; cook over low heat until soft, about 15 minutes. Remove from the heat, drain, and set aside.
3. 3 Mix 1 cup flour and 1/4 cup confectioners' sugar together in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 Mix drained mango, brown sugar, nuts, remaining 1/3 cup flour, eggs, baking powder, lemon extract, and salt together in a medium bowl until well combined. Pour over baked crust and cover with aluminum foil.
6. 6 Bake until set, about 20 minutes. Remove from the oven and cool slightly, then dust with confectioners' sugar. Cool completely before cutting into 12 bars.

By Janis P

Ingredients

• ✓ mango
• white chocolate
• heavy cream
• heavy cream
• sugar
• water
• gelatin

Instructions

1. 1 Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
2. 2 Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
3. 3 Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
4. 4 Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
5. 5 Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

By Chantelle Ng

Ingredients

• ✓ mango
• heavy cream
• brown sugar
• corn syrup
• rum
• kosher salt

Instructions

1. 1 Combine mangoes, heavy cream, brown sugar, and corn syrup in a blender or the bowl of a food processor; blend on high for 30 seconds.
2. 2 Transfer mango mixture to an airtight container; stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Soup Loving Nicole

Ingredients

• ✓ mango
• orange juice
• vanilla ice cream
• rolled oat
• ice pop mold

Instructions

1. 1 Pour 1/2 cup fruit juice into each ice pop mold and freeze until mostly set, enough so that the next layer can easily be poured on top, at least 2 hours.
2. 2 Combine vanilla ice cream and oats in a bowl and pour on top of the frozen layer of fruit juice. Push in fruit pieces. Add popsicle sticks to mold and freeze until solid, about 5 hours.

By Amanda Cat

Ingredients

• ✓ mango
• short-grain white rice
• water
• white sugar
• cream of coconut

Instructions

1. 1 Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
2. 2 Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

By Island Girl

Ingredients

• ✓ mango
• apple juice
• strawberry
• white sugar
• honey
• butter
• brown sugar
• all-purpose flour
• nutmeg
• cinnamon
• pie crust

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
2. 2 Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
3. 3 Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
4. 4 Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
5. 5 Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.

By K Persaud

Ingredients

• ✓ mango
• butter
• white sugar
• peach schnapps
• all-purpose flour
• white sugar
• baking powder
• salt
• nutmeg
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Pour melted butter into an 8-inch square baking dish.
2. 2 Mix mangoes, 1/2 cup sugar, and peach schnapps together in a bowl. Layer mango slices over the butter in the baking dish and pour remaining juice over all.
3. 3 Mix flour, 3/4 cup sugar, baking powder, salt, and nutmeg together in a bowl. Add milk and stir batter to combine.
4. 4 Pour or drop batter evenly over the mango in the baking dish.
5. 5 Bake in the preheated oven until top layer is browned nicely, 45 to 50 minutes. Let rest about 5 minutes before serving.

By JIG the Cook

Ingredients

• ✓ mango
• apple juice
• brown sugar
• banana
• strawberry
• cinnamon
• dark rum
• vanilla ice cream

Instructions

1. 1 Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
2. 2 Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
3. 3 Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
4. 4 Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

By jjbazoka Music

Ingredients

• ✓ mango
• half-and-half
• sugar
• egg yolk
• spearmint
• coconut extract
• strawberry

Instructions

1. 1 Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
2. 2 Whisk egg yolks in a small bowl until pale yellow.
3. 3 Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
4. 4 Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
5. 5 Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
6. 6 Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
7. 7 Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.

By Kim's Cooking Now

Ingredients

• ✓ mango
• plain low-fat greek yogurt
• honey
• matcha tea powder
• vanilla extract
• coconut milk
• chia seed

Instructions

1. 1 Whisk yogurt, honey, matcha powder, and vanilla extract together in a bowl. Stir in coconut milk gently; whisk in chia seeds.
2. 2 Cover yogurt mixture with plastic wrap and refrigerate until thick, at least 4 hours or overnight.
3. 3 Place mango chunks in a blender; puree until smooth.
4. 4 Pour yogurt mixture into 4 serving bowls or glasses; distribute mango puree evenly on top.

By FullLeafTea