Use the ripest, sweetest, smoothest mangoes you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. Striking the perfect balance between sweet and tart, this mango lassi makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.

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When warm weather arrives, Osamu Yoshikawa—the sixth-generation owner of bean-to-bottle soy sauce company Inoue Honten in Nara, Japan—likes to whip up this amazake, apple, and pineapple smoothie recipe. Made by combining cooked rice with either rice koji (rice inoculated with the microorganism Aspergillus oryzae) or sake kasu (solids left over from sake production), amazake has a thick, porridge-like texture and lends creaminess and tang to this fruity shake. Look for the ingredient in a Japanese grocer, or online.

Featured in “Meet the Makers Preserving the Past in Nara” by Megan Zhang.

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One of chef Romy Gill’s favorite sweet treats when she was growing up in India was smoothies. Her parents would blitz them up using whatever fruit was freshest, though a combination she especially loved was banana and mango. The pairing tasted even better when her parents added fresh turmeric. The root lent the smoothie a bright, peppery flavor—not to mention its anti-inflammatory powers—and made the fruits’ yellow hues even sunnier. 

Though fresh or frozen fruit both work in this banana-mango smoothie recipe, opt for frozen if you want a thicker, creamier consistency. To make this dairy-free or vegan, feel free to swap in almond or soy milk.

Featured in “We Should All Be Cooking with Fresh Turmeric.”

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While whimsical-looking Scotch bonnet chiles have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of the fiery peppers. This hot sauce originally ran alongside Korsha Wilson’s guide to traditional Jamaican-style jerk cooking. (If you can’t find coconut vinegar, a staple in Caribbean cooking, white wine vinegar is a suitable substitute.)

Featured in: “Master Jamaican Jerk with Our Definitive Guide.”

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Golden sands, azure waters, and sunsets. Few foods can transport you to the tropics like a ripe and juicy mango. The popular fruit comes in all shapes and sizes: from rich, complex Ataulfos, to honey-sweet Hadens, to meaty, tart Tommy Atkins. Mangoes, which likely originated in India, are now widely grown throughout Asia, Africa, Central and South America, and the myriad islands dotting our equator. The ingredient’s uses are as varied as the species itself.

Blazing curries and tacos are tempered by the addition of mangoes’ tropical sweetness. Similarly, the stone fruit’s gentle acidity brightens both cocktails and soft drinks, including the South Asian classic, mango lassi. Tart or underripe varieties shine in chutneys and relishes, while the sweetest, ripest specimens need little adornment: Eat them on those own, or add slices of the fresh juicy fruit to salads or desserts.

To pick the perfect mango for your dish, spend some time at your local Asian or Latin American grocery store. Lightly press on the fruit. Supple skin and a little give means the mango is ripe and ready to eat. But if what you find tends toward the harder side, don’t worry. Underripe, sour mangoes are commonly featured in achars and pickles throughout India, where the sheer density of mangoes has resulted in a rich culture of preserving the fruit.

Here are our go-to mango recipes to make the most of this sweet summer fruit.

Salmon Ceviche

The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima’s sushi bars than it is in the city’s cevicherías, but it’s growing in popularity. Ravenna adds firm-ripe mango for its sweetness and acidity to harmonize with the rich, fatty avocado. Get the recipe for Salmon Ceviche with Avocado and Mango »

Curried Green Mangoes

Curries made with unripe or underripe mangoes are popular in South Asia and parts of the Caribbean. This vegan and gluten-free version comes to us from Jamaican writer Vaughn Stafford Gray, who serves the dish as a condiment, side, or even the main event, alongside fluffy basmati rice or warm roti. Get the recipe for Curried Green Mangoes »

Southern Thai Rice Salad

Ma Ya’s rice dishes, curries, and treats show coconut’s sweet and savory versatility. Get the recipe for Southern Thai Rice Salad »

Mango Sorbet

In this two-ingredient sorbet, ripe champagne mangoes, also known as ataulfo mangoes, need only a bit of sugar to shine. Get the recipe for Mango Sorbet »

Spiced Mango Sorbet with Pistachio Tuiles

Look for ripe mangoes that yield easily to the touch, because they will have the most vibrant flavor to play off the warming spices in this refreshing sorbet from cookbook author Suzanne Zeidy. Get the recipe for Spiced Mango Sorbet with Pistachio Tuiles »

Summer Lobster Taco

Fresh lobster mixes with sweet mango, refreshing cucumber, and creamy avocado with a hint of lime, topped with bright cilantro for the ultimate summer taco. Get the recipe for Summer Lobster Taco »

Mango with Cilantro, Coconut, and Chile Powder

Inspired by Mexican street vendors who artfully carve and serve mangoes on sticks, this recipe ups the ante with cilantro leaves and shaved coconut for a refreshing fruit salad. Get the recipe for Mango with Cilantro, Coconut, and Chile Powder »

Thalassery Meen Curry (Thalassery-Style Fish Curry)

Any firm fish, including snapper, trout, or salmon, will work in this green mango-infused south Indian curry, named for the Keralan coastal city of Thalassery and flavored with coconut, ginger, curry leaves, and turmeric. Get the recipe for Thalassery Meen Curry (Thalassery-Style Fish Curry) »

Mango-Chile Ice Pops (Paletas de Mango con Chile)

A unique blend of mango, lemon juice, and ancho chile powder makes up one of our favorite Mexican treats. Get the recipe for Mango-Chile Ice Pops (Paletas de Mango con Chile) »

Mint and Green Mango Chutney

Green mango and aromatic mint combine to delicious effect for this tart, refreshing Indian purée. Green Thai chiles lend a spicy note, while cumin and the garlic-like powder asafoetida give an earthy backbone to the condiment. Get the recipe for Mint and Green Mango Chutney »

Mango Lassi

Throughout India, creamy, chilled lassis are the go-to beverage for cooling off during the warmer months. To make them, milk or water-thinned yogurt is blended with ingredients such as strawberries or—as in this recipe—ripe mangoes, resulting in a refreshing drink that’s as thick as a milkshake. Get the recipe for Mango Lassi »

Red Lentils with Green Mango (Malika Masoor Dal)

In early spring, green, unripe mangoes are a featured ingredient in the daily menu at Raja Sulaiman Khan’s home in Lucknow, India. Here, amchoor—dried green mango—adds sour pungency to creamy lentils. Get the recipe for Red Lentils with Green Mango (Malika Masoor Dal) »

Grilled Swordfish with Mango Salsa

A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks. Get the recipe for Grilled Swordfish with Mango Salsa »

Grilled Sangria

Whether it’s juicing grilled limes into margaritas, charring tomatoes for bloody marys, or making this reimagined sangria with caramelized fruits, grilling your drinks will add smoky depth to every sip. Get the recipe for Grilled Sangria »

Thai Green Mango Salad (Som Tum Mamuang)

This dish is a refreshing adaptation of a more widely known version made with papaya. Get the recipe for Thai Green Mango Salad (Som Tum Mamuang) »

Le Mexique (Mango-Ginger Margarita)

This tequila cocktail gets spicy sweetness from ginger liqueur and fruit-forward body from mango purée. Get the recipe for Le Mexique »

Aamba Khatta (Sweet and Sour Mango Pickle)

Green, unripe mangos are simmered with cardamom and clove to yield this tangy, spicy condiment. Smita Chandra, who wrote about her mother’s homemade pickles in Preserving Culture, slathers it atop flaky paratha flatbreads. See the recipe for Aamba Khatta (Sweet and Sour Mango Pickle) »

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Chicken and Green Mango Salad

Southern Thai Rice Salad

Spiced Mango Sorbet with Pistachio Tuiles

Summer Lobster Tacos

Mango with Cilantro, Coconut, and Chile Powder

Grilled Sangria

Thalassery-Style Fish Curry (Thalassert Meen Curry)

Mango Lassi

Red Lentils with Green Mango (Malika Masoor Dal)

Riki Tiki

Mango-Chile Ice Pops (Paletas de Mango con Chile)

Mint and Green Mango Chutney

The post Mango Recipes To Make All Summer appeared first on Saveur.

Sweet, juicy, vibrantly colorful, and a little bit messy, mangoes are one of our favorite fruits. Edible at most stages of ripeness, their flavor shifts dramatically as they soften. Whether eaten green in a Thai salad, incorporated into a spicy chutney, or, at their most ripened state, pureed into a sherbet, mangoes deliver a refreshing, tropical brightness across a remarkably broad spectrum of dishes.

See the recipes in the gallery »

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