Type what you have

Ingredients

• ✓ green mango
• thai chile pepper
• shallot
• soy sauce
• brown sugar
• vegetable oil
• fish sauce
• lime juice
• green onion
• thai basil
• cilantro
• mint
• peanut
• snow pea
• carrot
• bean sprout
• salad green
• flank steak
• ginger root
• garlic
• vegetable oil
• soy sauce

Instructions

1. 1 Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the refrigerator for up to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
4. 4 Transfer steak to grill, discarding marinade; cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish; cover with aluminum foil. Allow to rest for 5 minutes.
5. 5 Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture; divide onto 2 serving plates.
6. 6 Slice steak thinly against the grain. Top salads with steak.

By Jamie Oleksy

Ingredients

• ✓ green mango
• salt
• water
• water
• sugar
• vinegar

Instructions

1. 1 Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
2. 2 Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar dissolved. Off heat, pour in vinegar. Let brine cool about 15 minutes.
3. 3 Drain mango slices; place in large jars. Add cooled brine to cover. Seal jars; refrigerate until mango turns yellow, about 2 days.

By doris

Ingredients

• ✓ green mango
• lime juice
• sugar
• all-purpose flour
• salt
• nutmeg
• pie crust
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
3. 3 Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.

By Becky Garcia-Muir

Ingredients

• ✓ green mango
• firm green pear
• lemon juice
• brown sugar
• cinnamon
• vegetable oil
• brown sugar
• maple syrup
• red onion
• green chile pepper
• garlic
• ginger
• sour cherry
• cider vinegar
• cayenne pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
2. 2 Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
3. 3 Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
4. 4 Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

By BASTET

Ingredients

• ✓ green mango
• garlic
• ginger root
• white sugar
• salt
• cumin seed
• red pepper flakes
• clove
• cardamom seed
• cardamom pod
• cinnamon stick
• white vinegar
• black peppercorn

Instructions

1. 1 Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
2. 2 The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

By Adrienne Belaire