Mango Season Is Here! Here Are Some Mango Recipes To Try At Home

Here’s what you can do with your surplus of mangoes

Mango Sticky Rice

• 1 cup Thai sweet rice (also called sticky rice or glutinous rice, available at Asian food stores)
• 1 1/2 cups water 
• 4 to 5 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 can coconut milk
• 1 to 2 ripe mangos

1. Soak rice in 1 cup water for 20 to 30 minutes. Do not drain the rice.
2. Add 1/2 cup more water, plus 1/2 can coconut milk, salt, and 1 tablespoon brown sugar. Stir well.
3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or just until you get a gentle simmer.
4. Simmer 20 to 30 minutes, or until coconut water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow it to sit for 5 to 10 minutes.
5. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat for 5 minutes. Add 3 tablespoons brown sugar, stirring to dissolve.
6. Taste-test sauce for sweetness, adding more sugar if desired. (Note that it will taste less sweet when added to the rice.)
7. Prepare mango by cutting it open and slicing into bite-size pieces.
8. Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over. It should look like an English pudding with custard sauce, with the rice swimming in sauce.
9. Arrange mango slices on the rice and drizzle over more sauce.
10. Serve and enjoy!

Mango Float

• 1 tablespoon of crushed graham
• 20 pieces Graham crackers
• 1 cup refrigerated all-purpose cream 
• 3/4 cup condensed milk
• 2 cups of mangoes thinly sliced

1. In a rectangular dish, arrange 8 to 10 pieces of graham crackers. Set aside.
2. In a bowl, combine the cream and condensed milk. Mix well.
3. Then on the layered crackers on the bottom, spread the milk and cream mixture.
4. Then spread out the thinly sliced mangoes evenly on top of the cream.
5. Make another layer of graham crackers; spread the cream and mango slices. Continue until you’ve reached the top of the rectangular dish.
6. Garnish top layer with mango and sprinkle the crushed graham.
7. Chill for at least 3 hours before serving.

Green Mango Salad

• 2 red or green Thai chiles, with seeds, chopped
• 1 clove garlic chopped
• ½ cup fresh lime juice
• ¼ cup fish sauce 
• 2 tablespoons vegetable oil
• 2 teaspoons palm or light brown sugar
• 4 green mangoes, julienned
• 2 medium shallots, thinly sliced
• ½ cup unsalted, dry-roasted peanuts, coarsely chopped
• ½ cup fresh cilantro leaves
• ¼ cup fresh mint leaves
• 2 tablespoons toasted dried shrimp (optional)
• 2 tablespoons toasted sesame seeds
• Kosher salt

1. Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
2. Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
3. Serve with a protein of choice, if desired.

Mango Sago

• 4 pieces mango, cubed
• 1 cup mango juice
• 1/4 cup coconut milk (gata)
• 3 tablespoons sugar
• 1 cup tapioca pearls (sago), cooked
• 1/4 cup milk

1. Chop the flesh of 4 ripe mangoes into cubes. Transfer half of the mango cubes to a bowl and set aside. 
2. Combine remaining mango cubes, 1 cup mango juice, 1/4 cup coconut milk, 1/4 cup milk, and 3 tablespoons sugar in a blender. Purée mixture until slightly thick; transfer to a mixing bowl. 
3. Add reserved mango cubes and 1 cup cooked small tapioca pearls (sago). 
4. Cover and refrigerate until ready to serve. 

No-bake Mango Cheesecake

• 2 cups crushed Graham crackers 
• 1/8 teaspoon salt
• 6-7 tablespoons melted butter 
• 5 tablespoons milk

• 2 teaspoons gelatin powder
• 1/8 cup water
• 8 ounce chilled cream cheese 
• 3 tablespoons white granulated sugar
• 8 fluid ounce chilled all-purpose cream
• 2 teaspoons lemon juice - (optional)

• 1 medium or big ripe mango, sliced

1. Place a cake ring or the ring of a springform on a plate with a flat surface. Set aside.
2. In a large bowl, combine all ingredients for the crust and mix until well combined. There should be no lumps or clumps.
3. Pour the crumbs into prepared cake pan. Press down firmly and evenly. Place in the fridge to chill and set while preparing the filling.
4. Sprinkle and dissolve the gelatin powder in 1/8 cup of water in a small bowl. Let it bloom for 3-5 minutes or until it becomes gelatinous. Pulse it in the microwave for 5-10 seconds to warm it or use a water bath by putting some hot water in another bowl with the same size and place the bowl of gelatin on top of it. Mix until completely dissolved and no more granules are visible. Let it cool down to room temperature.
5. In a bowl, combine the cream cheese, lemon juice and sugar and whip for 3-5 minutes or until the textures become lighter and airy.
6. In a separate bowl, whip the cream until foamy and stiff peaks form.
7. Fold in the whipped cream into the cream cheese mixture until well combined. Add the dissolved gelatin and beat several times for about 10-20 seconds.
8. Take out the prepared crust from the fridge and pour the filling on top of it. Tap the plate several times to level out the filling and use an offset spatula to make it as even as you can. Refrigerate for 3 hours until the top is set.
9. Run a warm knife along the inner edges of the cake ring to separate it from the cheesecake so it can be easily lifted.
10. Peel the mango and use a sharp knife to cut thin slices, arrange the mango slices on top of the cheesecake to form a flower or you can simply just cut cubes and spread it on top.
11. Top with sliced mangoes and serve.

Mango Pineapple Salsa

•  2 cups diced mangoes
•  1 cup diced pineapples
•  ½ cup minced red onion
•  1 jalapeno pepper(seeded and minced)
•  3 tablespoons lime juice
•  3 tablespoons chopped cilantro
• Salt to taste

1. Mix together all of the ingredients and season with salt, to taste. Serve with your favorite tortilla chips. 
2. The salsa can be stored in an airtight container in the refrigerator for up to 2 days.

Mango Chicken Curry

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons fresh minced ginger
• 2 tablespoons yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
• 2 tablespoons cider vinegar or white vinegar
• 1  13.5-ounce can (full-fat) coconut milk
• 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• Salt and pepper
• Cilantro for garnish

1. Cook onions, bell pepper, garlic, ginger, spices: Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute.
2. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
3. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.
4. Purée sauce: Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
5. Add chicken pieces to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
6. Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle.
7. Adjust seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
8. Serve over rice. Garnish with cilantro.

Mango Panna Cotta

• 4 cups cold water
• 6 gelatin sheets 
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract

• 3 cups small diced ripe mangos (about 3 large mangos)
• 2 – 3 tablespoons sugar (or more to taste)
• ¼ cup water
• 2 gelatin sheets (see notes)

1. In a medium bowl add the cold water and the gelatin sheets. Leave them to soak for 10 minutes. If using granulated gelatin, dissolve the gelatin in the cold milk. Let it soak for 5 minutes.
2. In a medium saucepan over medium heat mix the heavy cream, milk, and sugar; stirring constantly. At first boil, add the drained gelatin sheets and mix until completely dissolved; about 1 - 2 minutes.
3. Let the mixture cool slightly. Then evenly distribute into a flexible silicone mold (see notes) of your choice. Refrigerate for 2 - 3 hours or overnight until firm.

1. In a medium bowl add the cold water and the gelatin sheets. Leave them to soak for 10 minutes. If using granulated gelatin, dissolve the gelatin in the ¼ cup of cold water. Let it soak for 5 minutes.
2. Place 2 1/2 cups diced mango and sugar in a blender and blend until smooth.
3. In a small saucepan bring the mango puree to a low boil and cook for 4 - 5 minutes, or until syrupy. NOTE: Reserve ½ cup of mango puree to serve later before adding the gelatin, if desired.
4. Add drained gelatin sheet (or softened gelatin powder) and mix to dissolve. Let the mixture cool.
5. Spoon mango mixture over the firm panna cotta. Refrigerate for 2 hours until firm.

1. Mix the remaining mango puree with the remaining fresh mango cubes. Refrigerate until ready to serve.
2. When ready to serve, unmold the panna cotta and top with more mango sauce. Serve.

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