Skip to content

Type what you have

Cook with

mango ×
Mango Jam
Pantry American

Mango Jam

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes.
  3. 3 Cool, then remove the peel and inner seed; place mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
  4. 4 Stir together sugar and water in a large saucepan over low heat, and bring to a boil. When the mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C).
  5. 5 Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes.
  6. 6 Pour cooked jam into sterilized jars and seal according to canning directions.

By RADHIKA GHATAGE

Pineapple Mango Habanero Jam
Pantry American

Pineapple Mango Habanero Jam

5.0

Prep
20 min
Cook
40 min
Total
540 min

Instructions

  1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine mangoes, pineapple, and vinegar in a stockpot over medium-high heat; simmer. Mash mangoes and pineapple with a potato masher to a chunky consistency; stir in sugar until dissolved.
  3. 3 Stir liquid pectin and habanero halves into mango-pineapple mixture; bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes. Remove habanero halves; discard 6 halves and chop 2 halves. Stir chopped habaneros back into jam.
  4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TheSlyBear

Peach-Mango-Habanero Wing Sauce
Pantry American

Peach-Mango-Habanero Wing Sauce

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
  2. 2 Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.

By Zack Frostic

Mango-Pineapple Chutney
Pantry Indian

Mango-Pineapple Chutney

4.7

Prep
35 min
Cook
70 min
Total
225 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add red pepper flakes; cook until they begin to sizzle. Stir in onion. Reduce heat to low, cover, and cook, stirring occasionally, until onion has softened, about 20 minutes.
  2. 2 Increase heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.
  3. 3 Cool chutney completely. Store in airtight containers in the refrigerator.

By MATHTUTORRITA

Sweet and Kickin' Mango-Habanero Hot Sauce
Pantry American

Sweet and Kickin' Mango-Habanero Hot Sauce

5.0

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
  2. 2 Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
  3. 3 Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

By DBWood

Mango Chutney
Pantry American

Mango Chutney

4.4

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.
  3. 3 Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.
  4. 4 Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.
  5. 5 Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top.
  6. 6 Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

By Shirley Crowley

Chinky's Mango Bread
Breakfast Southeast Asian

Chinky's Mango Bread

4.3

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans. Set aside.
  2. 2 Whisk flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Beat oil and eggs together in a separate bowl until well combined; stir into flour mixture. Fold in mangoes, raisins, and lemon juice. Divide batter between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour.

By Chinky Viola

Malaysian Mango Chicken Curry
Dinner Southeast Asian

Malaysian Mango Chicken Curry

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat and stir in chicken breast. Cook and stir chicken in hot oil until no longer pink in the center. Transfer cooked chicken to a plate.
  2. 2 Meanwhile, whisk together chicken stock, brown sugar, soy sauce, vinegar, cornstarch, and curry powder in a small bowl until well combined. Set aside.
  3. 3 Cook and stir onion in the same skillet over medium heat until onion is softened and turns translucent, about 5 minutes. Stir in green and red bell peppers and cook for 2 minutes. Add ginger and cook for 1 more minute.
  4. 4 Stir in chicken stock mixture and cooked chicken. Cook until sauce is thickened. Add mango and cook until mango is heated through.

By Tom Flannery

Mango Sorbet
Dessert American

Mango Sorbet

4.8

Prep
15 min
Cook
Total
15 min

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

Mango Mousse
Dessert American

Mango Mousse

4.2

Prep
15 min
Cook
Total
195 min

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

Mango Orange Sorbet
Dessert

Mango Orange Sorbet

4.0

Prep
10 min
Cook
Total
190 min

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

Cream of Mango Soup
Dessert

Cream of Mango Soup

4.6

Prep
10 min
Cook
Total
10 min

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

Creamy Mango Sorbet
Dessert

Creamy Mango Sorbet

4.5

Prep
15 min
Cook
45 min
Total
60 min

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

Spicy Mango Relish

Spicy Mango Relish

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
  2. 2 Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.

By John Mitzewich

P.O.M. Spritzer
Drink

P.O.M. Spritzer

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel pomelo and separate the fruit from the pith. Place fruit segments into a high performance blender (such as a Vitamix®). Blend on variable 1, quickly switching to variable 10. Blend for 1 minute.
  2. 2 Peel mango, remove pit, and cut into slices. Add to the blender and blend for another minute.
  3. 3 Cut oranges in half and squeeze juice into a small container. Strain to remove pulp, if desired, and pour juice into the blender. Add club soda and blend on high speed for 1 minute. Serve chilled.

By thedailygourmet