Unique Mango Delights: 7 Exquisite Recipes for Different Mango Varieties

1-Alphonso Mango Recipe – Mango Lassi:

Ingredients:

• 1 Alphonso mango, peeled and diced
• 1 cup plain yogurt
• 1/2 cup cold water
• 2 tablespoons sugar (adjust to taste)
• A pinch of cardamom powder (optional)
• Ice cubes

Instructions:

1. In a blender, combine the diced Alphonso mango, plain yogurt, cold water, sugar, and cardamom powder (if using).
2. Blend until smooth and creamy.
3. Add ice cubes and blend again until the mixture is chilled and frothy.
4. Pour the mango lassi into glasses and serve immediately.

2-Kent Mango Recipe – Mango Salsa:

Ingredients:

• 2 Kent mangoes, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the diced Kent mangoes, red bell pepper, red onion, jalapeño pepper, lime juice, and chopped cilantro.
2. Season with salt and pepper according to your taste.
3. Mix well and refrigerate for at least 30 minutes before serving.
4. Serve the mango salsa as a topping for grilled chicken, fish, or as a refreshing dip with tortilla chips.

3-Ataulfo Mango Recipe – Mango Coconut Sorbet:

Ingredients:

• 2 Ataulfo mangoes, peeled and chopped
• 1 can (13.5 oz) coconut milk
• 1/4 cup honey or agave syrup
• Juice of 1 lime
• Shredded coconut (optional, for garnish)

Instructions:

1. In a blender, combine the chopped Ataulfo mangoes, coconut milk, honey or agave syrup, and lime juice.
2. Blend until smooth.
3. Pour the mixture into a shallow dish and place it in the freezer.
4. Every 30 minutes, take it out and stir with a fork to break up ice crystals. Repeat this process for about 2-3 hours until the sorbet sets.
5. Serve the mango coconut sorbet in bowls, garnished with shredded coconut if desired.

4-Haden Mango Recipe – Mango Sticky Rice:

Ingredients:

• 1 cup glutinous rice (also known as sweet rice)
• 2 ripe Haden mangoes, peeled and sliced
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• A pinch of salt
• Toasted sesame seeds (optional, for garnish)

Instructions:

1. Rinse the glutinous rice until the water runs clear. Cook the rice according to package instructions.
2. In a saucepan, combine the coconut milk, sugar, and salt. Heat gently until the sugar dissolves, but do not boil.
3. Once the rice is cooked, pour half of the warm coconut milk mixture over the rice and let it sit for 10-15 minutes.
4. Peel and slice the Haden mangoes.
5. Serve the sticky rice with sliced Haden mangoes on the side. Drizzle the remaining coconut milk mixture over the mango and rice. Sprinkle toasted sesame seeds for garnish if desired.

5-Keitt Mango Recipe – Mango Avocado Salad:

Ingredients:

• 2 Keitt mangoes, peeled and diced
• 2 ripe avocados, peeled, pitted, and diced
• 1/4 cup red onion, finely chopped
• 1 red bell pepper, diced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste
• Mixed salad greens

Instructions:

1. In a bowl, combine the diced Keitt mangoes, diced avocados, red onion, red bell pepper, and chopped cilantro.
2. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the mango and avocado mixture. Gently toss to coat evenly.
4. Serve the mango avocado salad on a bed of mixed salad greens.

6-Tommy Atkins Mango Recipe – Mango BBQ Chicken:

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 Tommy Atkins mango, peeled and diced
• 1 cup BBQ sauce
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper.
2. In a bowl, mix the BBQ sauce, minced garlic, diced Tommy Atkins mango, and olive oil.
3. Preheat the grill to medium-high heat.
4. Place the chicken breasts on the grill and cook for about 5-6 minutes on each side, or until they are almost cooked through.
5. Brush the mango BBQ sauce generously on both sides of the chicken breasts and continue grilling for another 2-3 minutes on each side until the chicken is fully cooked and the sauce caramelizes.
6. Remove from the grill and let the chicken rest for a few minutes before serving. Garnish with chopped fresh parsley.

7-Francis Mango Recipe – Mango Coconut Popsicles:

Ingredients:

• 2 Francis mangoes, peeled and diced
• 1 can (13.5 oz) coconut milk
• 1/4 cup honey or agave syrup

Instructions:

1. Blend the diced Francis mangoes, coconut milk, and honey or agave syrup until smooth.
2. Pour the mixture into popsicle molds.
3. Insert popsicle sticks and freeze for at least 4-6 hours or until completely set.
4. Remove the popsicles from the molds and serve for a delightful tropical treat.