• Samuel M. Lopez

3 Delicious Mango Recipes

Mangoes are the most delicious fruit that you will ever eat. There are a varieties of mangoes available such as Alphonso, Chaunsa, Dasheri, Langra, and others.

Mangoes are mostly named as a symbol of love. Not only that, the mango tree also symbolizes wealth, fertility, and mortality.

Mangoes are wonderful to eat. They are soft and juicy. Mangoes have a giant tastes of sweet and mellow flavors shooting out. The best part is that when you take a bite, it's fresh and sweet and then shoots out this beautiful fragrance.

They are sweet and good for break-feast, lunch, and dinner.

Here are three mango recipes from bonapetit.com.

Greek Yogurt with Spiced Pepita and Cashew Crunch and Mango


1/2 cup plain low-fat Greek yogurt

1/2 cup chopped mango

1 tablespoon Spiced Pepita and Cashew Crunch


Top the yogurt with mango and Spiced Pepita and Cashew Crunch

Red Snapper and Shrimp Ceviche with Avocado


8 Servings

  • 1 medium shallot, very thinly sliced into rounds

  • ⅓ cup (or more) fresh lime juice

  • ¼ cup fresh orange juice

  • 1 tsp. crushed red pepper flakes

  • 8 oz. best-quality skinless, boneless red snapper fillet, cut into ½" pieces

  • 8 oz. rock shrimp, halved lengthwise, or small shrimp, peeled, deveined, cut into ½" pieces

  • Kosher salt

  • 2 avocados, chopped

  • 1 mango, chopped

  • 1 14-oz. can hearts of palm, drained, sliced crosswise

  • 6 canned piquillo peppers or roasted red peppers from a jar, finely chopped

  • 1½ cups torn mixed tender herbs (such as basil and/or cilantro)

  • 2 Tbsp. extra-virgin olive oil


Combine shallot, lime juice, orange juice, and red pepper flakes in a large bowl. Add red snapper and shrimp, season with salt, and toss gently to combine. Let sit, tossing occasionally, until fish firms up slightly, 20–25 minutes.

Add avocados, mango, hearts of palm, piquillo peppers, herbs, and oil to ceviche and toss

to coat. Taste and season with more salt and/or lime juice if desired.

Mango-Peach Breakfast Lassi


2 Servings

  • 2 pounds mangoes (2–3), peeled, seeded, cut into 1/2-inch pieces (3 cups packed)

  • 2 peaches, cut into 1/2-inch pieces (2 cups)

  • 1 cup plain Greek yogurt

  • 1/2 cup skim milk

  • 1 teaspoon grated ginger

  • Honey (optional)

  • 4 fresh mint leaves (optional)


Combine mangoes, peaches, yogurt, milk, ginger, and 1/2 cup cold water in a blender and purée until smooth. Add honey to taste, if using, and blend again, adding more water if thinner consistency is desired. Pour into glasses (with or without ice) and garnish with mint. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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