New recipes

Savoury mango salad recipe

Savoury mango salad recipe


  • Recipes
  • Dish type
  • Salad

A colorful and healthy salad that goes well with any Asian style meal.

Be the first to make this!

IngredientsServes: 4

  • 1 ripe mango, peeled and diced
  • 1 fresh jalapeño chilli, minced
  • 1/4 small onion, minced
  • 1/8 green pepper, diced
  • a few fresh mint leaves, minced
  • 1 teaspoon honey, more to taste
  • 1/2 lemon, juiced
  • 1/2 teaspoon chilli flakes, to taste

MethodPrep:2hr ›Ready in:2hr

  1. Add mango, jalapeño, onion, pepper and mint to a bowl. Add honey and lemon juice to taste and sprinkle with chilli flakes. Mix well and serve.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Cucumber Mango Salad

Loaded with fresh ingredients and flavorful asian dressing, this deliciously refreshing cucumber mango salad is perfect side for grilled meats and roasted salmon.

Mango is no longer just an after-dinner treat, or an ingredient for smoothies. This juicy sweet tropical fruit can now be part of your dinner too!

This simple salad takes very little time to prepare and makes perfect addition to any BBQ dish.

How to cut mango into cubes

It’s super easy to cut mango into cubes.

  1. Using a very sharp knife, cut the mango a little off center to avoid the pit in the middle, and then do the same on other side.
  2. Place each mango half on a cutting board and cut the flesh in grid-like pattern, without cutting through the skin.
  3. Now you can either run a large spoon along the skin to scoop out the mango cubes. Or carefully invert the mango half and cut of the cubes by running a knife along the skin.

The dressing for this quick salad is inspired by Asian flavors. Soy sauce, honey, sesame oil, cilantro, chili oil… I love these flavors all together!

For those who loathe cilantro, I’m sorry, but this salad is just not the same without it. It was lacking when I first made it without cilantro, so it’s a must!

Chili oil. What is that? Well, chili oil is typically a vegetable oil, infused with chili pepper. It’s a spicy condiment, common in Chinese cuisine. Mine was quite spicy, so just a little bit goes a long way.


More mango recipes

Prawn banh mi

Fried chicken, ital vegetables and rundown sauce

Coconut mangotini

Thai beef salad

Indonesian shellfish and cuttlefish broth

Mango and coconut cake

Mango lassi

Chocolate, orange and spice fondue

Scones with mango jam

Breakfast quesadillas

Spiced tuna steak with chickpea curry

Tandoori fish burgers

Prawn biryani

Mango, passion fruit and limoncello pavlova

Mango and coconut vegan meringue

Mango pudding with lychees

Mango and black pepper cranachan

Paris-Brest wheels

Vegan mango and passion fruit millefeuille

Peanut and dried mango-crusted partridge with curry leaf and tomato quinoa

Caribbean chicken with rice and peas

Fish tacos with tamarind aioli, green mango chow and tamarind pepper sauce

Instant frozen yoghurt

Mango pie


Thai mango salad

Today’s recipe is a Thai-inspired mango salad designed to be a delicious light meal on a hot summer’s day. This dish balances the sweetness and warmth of the mango with the acidity of the lime juice and the kick of chilli. It has a pleasing range of textures: the softness of the mango contrasting the crunch from the peppers, cos lettuce and nuts.

For best results try and use an unripe mango, as they aren’t quite as sweet and closer in taste to the green mango that’s used for this kind of salad in Thailand. I could only find a ripe yellow mango here so I added a bit more lime juice to the dressing to balance the sweetness and acidity out.

Sweet ripe mangoes remind me of a holiday to Australia Duncan and I went on 4 years ago. After visiting Duncan’s parents in Melbourne, we went on a road trip round Victoria and New South Wales. We would eat delicious mangoes with blueberries for breakfast every day surrounded by noisy lorikeets with the waves of the ocean crashing in the distance.

In Australia, even the supermarket mangoes are INCREDIBLE and completely local (well, grown in Queensland).

This recipe is my attempt to catch the endless sunny days, the rugged coastline, the valleys of eucalyptus trees, the adorable wildlife and most of all the delicious mangoes of that Australian holiday. It is a piece of tasty nostalgia on a plate!

PS: If you make my Thai mango salad, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!


20 Sweet, Savory, and Refreshing Mango Recipes

I grew up eating mango, but not really thinking of it as an ingredient. My dad sometimes made avocado-mango salad, but mostly I ate the tangy, stringy tropical fruit out of hand, carefully cutting off the sides and spooning out the flesh and (my favorite part) gnawing on the pit to get every last bite.

And don't get me wrong—that's still a pretty great way to eat mangoes. But since then, I've grown to realize that they have a world of uses in the kitchen. With their intense sweetness and melting texture, mangoes are especially well suited to blended drinks and creamy desserts, but can be right at home in savory dishes, too. Whether in a mezcal cocktail, a rich lassi, or a frosty sorbet, mango can lend any dish a refreshing and exotic touch.

Mains and Sides Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chili-Orange Vinaigrette

Grain salads are often dismissed as boring health foods, and, sadly, some of them are. But there's no reason they can't be delicious. This black rice salad is packed with summer flavors and colors and contrasting textures—avocado, mango, and orange segments make it sweet and creamy, while cilantro and red onion provide freshness and balance.

This simple, filling brunch dish is inspired by a type of porridge popular in the Caribbean. Naturally vegan, it's rich with coconut milk, while cardamom gives it spicy, floral notes and cubed mango lightens it up.

Guacamole With Jicama and Mango

Just because we love a simple, traditional guacamole doesn't mean we're strict purists. Avocado is a natural backdrop for all sorts of flavors and textures, and it pairs especially well with mango and crunchy jicama.

Avocado Toast With Mango, Chili Powder, and Mint

The tartness of mango is great for cutting through the richness of luscious avocado, but of course the acidity of the mango depends on how ripe it is. If you have super ripe mangoes, you may want to add a touch more lemon juice to this avocado toast construction to ameliorate some of the sweetness. Chili powder is a relatively common accent for mangoes, and it adds a bit of (necessary) heat, and the mint's herbal bitterness rounds out the full spectrum of flavors.

Fresh mango can be a little tart if it's not quite ripe, but throwing it on the grill caramelizes and brings out its natural sugars. The mix of charred and sweet flavors perfectly balances a spicy ancho chili syrup and smoky mezcal in this earthy cocktail.

Get the recipe for Jewel of Oaxaca »

Mango-Ginger Cocktail With Cilantro

If a slightly green mango can be a little too tangy, an overripe one might get cloyingly sweet. In this drink, the fruit's sugar is tamed with spicy ginger, tart lemon, and bright cilantro. You can use blanco tequila, but it's even better with reposado—we love the spirit's oaky flavor when paired with mango.

Vegan Kumquat Creamsicle Smoothie

The secret to making a creamy smoothie without using dairy is cashews. Here, they serve as a base for a vegan Creamsicle smoothie—a grown-up Orange Julius, if you will, where the oranges are replaced with puckeringly tart kumquats. The result is a complex citrus flavor that's offset by sweet frozen mango.

Get the recipe for Vegan Kumquat Creamsicle Smoothie »

Avocado, Mango, and Pineapple Smoothie

Avocados are another great option for adding creaminess to a dairy-free smoothie, which is why you may notice blended avocado concoctions on the drinks menu at Vietnamese restaurants. We like the subtle flavor of a plain avocado smoothie, but it also works wonders as a base for a tropical mango- and pineapple-infused drink.

Canned Kesar mango purée makes this mango lassi a year-round drink, rather than one you can only enjoy when mangoes are in season. A little bit of nutty palm sugar gives the lassi a lift, and a squeeze of fresh lime juice amplifies the acidity.

Easy Mango-Blackberry Smoothie

Smoothies are generally a quick route to a nutritious breakfast, but this three-ingredient version is particularly fast and easy—all you need is tangy kefir, ripe mango, and frozen blackberries.

A refreshing blend of tropical flavors, this simple green juice can both cool you off and mentally transport you to climes more pleasant than that of your currently sweltering city. The sweet-tart mix of pineapple, mango, and lime more than offsets the fresh spinach that makes this drink a nutritional powerhouse.

Desserts Thai Coconut Sticky Rice With Mango (Khao Niao Mamuang)

This classic Thai dessert is as simple as it is addictive (that is, very). Glutinous sticky rice gets cooked and then doused with savory and sweet coconut milk, which it drinks up readily. Then the rice is served alongside slice of ripe mango, and the whole thing gets doused with sweetened coconut milk that's been thickened with a corn starch slurry.

Mango Lassi Frozen Yogurt

Real frozen yogurt bears almost no resemblance to the stuff you'll find at trendy chains—it's rich, tart, and absolutely delicious. Mango lassi served as the inspiration for this recipe, but we add lime juice and zest to perk it up. Try a sprinkle of cardamom, too, for extra sophistication.

Literally all you need to make this delightful and dairy-free mango sorbet is mango puree, sugar, lime juice, and salt. Mix it all together and chill it thoroughly, then give it a ride in the ice cream maker. When it's done, its texture will be rich and creamy enough to verge on ice cream territory.

Seedless and low on pulp, mangoes yield ultra-smooth purees that are perfect for making mousse. The flavor of the egg whites typically used to make mousse doesn't always play well with fruit, so this recipe ditches them. Instead, the pie's lightness comes from whipped cream, with gelatin added for stability.

Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango

Thai-style sweet coconut sticky rice, while delicious, is a pain to make at home using traditional methods. Here, we've simplified the process by replacing fussy, glutinous long-grain rice with a jasmine variety and incorporating a stovetop technique. The resulting texture is more like that of a Western rice pudding, but the flavors of coconut, Ataulfo mango, and fragrant pandan are pure Thai.

Lime Possets With Mint and Mango Fruit Salad

Usually eggs, gelatin, or starch is called for to thicken a pudding possets, however, are thickened with nothing but citrus juice. Using lime juice gives your possets a tropical brightness that pairs perfectly with a simple fruit salad of mango and mint.

Tropical Pineapple, Mango, and Coconut Fools

A classic British fool consists of stewed fruit combined with a creamy custard. Whipped cream fortified with Greek yogurt is a lighter alternative that makes it a great dessert for a hot summer day, especially when the fruit involved is a mix of fresh pineapple and mango.

Coconut Mango Upside Down Cake

Upside down cakes are most closely associated with pineapple, but that's hardly the only fruit that works in them. Drenched in butter and brown sugar, mango caramelizes beautifully when baked into an upside down cake.

This no-bake cake combines retro inspirations with modern flair. Mango, both diced and pureed, is incorporated into an Italian meringue enriched with mascarpone cheese. Cardamom and lime juice add a pleasant kick.


Savoury mango dishes!

Mangoes are brimming with vitamins and minerals such as Vitamin C, Vitamin A, Vitamin E and copper, along with an array of polyphenols including quercetin and catechins, which exert antioxidant actions in the body.

Mangoes are very popular when it comes to sweet dishes. However, mango is incredibly versatile and can be used across both sweet and savoury dishes. I especially love it in salads or used in a salsa served with fish.

If you’re a mango lover and would like to see it feature more heavily in your cooking this summer, here I am sharing some savoury ways with mango, starting with a few basics, which can be used to transform dishes!

MANGO BASICS

A mango flavoured mayo, dressing or salsa can easily transform boring dishes into something incredibly delicious and interesting.

Homemade Mango & Chilli Mayo – perfect for prawns/seafood, roasted sweet potato or potato salad.

Ingredients
1 ripe mango, flesh and skin removed, pureed using a blender
2 egg yolks, at room temperature
1 1/4 cups macadamia nut oil
2 tbsp. apple cider vinegar or lime juice
sea salt
pinch chilli flakes, optional

Method
In a food processor or blender, add the egg yolks and apple cider vinegar/juice and blend until smooth.

With the motor running, slowly add the macadamia nut oil, until emulsified, adding extra oil if needed.

Once a smooth consistency is reached, add the mango and optional chilli flakes, and blend until well combined, season to taste.

Spoon into a serving bowl, cover and place in the fridge until needed.

Mango Salad Dressing – delicious served on a leafy green avocado salad, as a ‘poke’ bowl dressing or with chicken and avocado.

Ingredients
1-2 mangoes, skin and seed removed, diced
2 tbsp. coconut oil, melted
1 tbsp. dijon mustard
1 tbsp. apple cider vinegar
2 tsp. honey
pepper, to taste

Method
Add all ingredients into a blender and blend until smooth, adjust sweetness to suit. Use immediately or store in the fridge for 1-2 days.

Thai Mango Salsa – use this spicy salsa as a topping on fish/chicken, served alongside salmon or tossed through cooked soba noodles for an express salad.

Ingredients
1-2 mangoes, skin and seed removed, finely diced
1/2 red onion, skin removed, finely diced
1/4 cup cashews, finely crushed
1 long red chilli, finely sliced
1/2 bunch mint, finely sliced
1 tbsp. extra virgin olive oil
1-2 tsp. fish sauce
1-2 tsp. soy sauce
1 tbsp. lime juice
1-2 tsp. honey, adjust to suit

In a bowl combine mango, red onion, cashews, mint leaves and chilli.

In a small bowl, mix together, olive oil, fish sauce, soy sauce, honey and lime juice, adjust to suit.

Pour the dressing over the mango salsa and combine well. Serve immediately or cover and place in the fridge.

Mango, Roasted Capsicum, Feta and Basil Oil Salad – this salad is beautiful as is or served alongside your protein of choice.

Serves 4
Pre: 15min
Cook: n/a

Ingredients
Salad
1 large mango or 2 small, skin and pip removed, diced
150g raw rice, cooked and drained
1 jar red capsicum strips, chopped or 1 whole capsicum, roasted, de-skinned and cut into strips
¼ cup macadamia nuts, toasted and chopped
100g feta cheese, crumbled
squeeze lemon juice
handful baby spinach or rocket leaves
salt and pepper, to taste

Basil oil
1 bunch basil, leaves washed
1/3 cup extra virgin olive oil

To make the basil oil, add basil and olive oil to a blender, blend until smooth and well combined. Set aside.

In a large bowl, combine rice, mango, capsicum, macadamia nuts, feta, baby spinach/rocket and a squeeze of lemon juice.

Pour over the dressing and mix well. Season with salt and pepper.

Serve immediately or keep in the fridge until needed.

Mango & Chilli Marinated Chicken with shaved Zucchini and Coconut Salad

Serves 4
Pre: 20min or 4 hours
Cook: 10-15min

Ingredients
4 chicken thighs, trimmed

Marinade
1 large mango, skin and seed removed, diced
1-2 tbsp. turmeric, powder
1 tbsp. fresh ginger, grated
1 long fresh chilli diced or pinch cayenne pepper
1 tbsp. soy sauce
1 tbsp. honey
juice of 1 lime

Salad
2 zucchini, cut into ribbons
¼ cup coconut flakes
½ bunch mint or coriander, leaves washed and chopped
1 tbsp. lime juice
1 tbsp. extra virgin olive oil
salt and pepper, to taste

In a blender add all of the marinade ingredients and blend well. Adjust sweetness and saltiness to suit.

Cover chicken thigh with the mango sauce and let marinade for 4 hours, if time permits.

Heat a frying pan with extra virgin olive oil, add chicken and cook on each side approx. 3-5min until cooked through. Take off the heat and set aside to rest for 5min.

To make the salad, gently combined all of the ingredients in a bowl and mix well., season to taste.


What makes this Mango Quinoa Salad healthy?

This mango salad is packed with healthy veggies (jalapeño pepper, fresh tomatoes, red onions, and cilantro), fruit (mango and lime), and whole grains (quinoa).

Actually, quinoa isn&rsquot a whole grain.

Well, OK, I lied- not whole grains. Quinoa is actually a seed. But it has a lot of the same nutrition as other whole grains, and then some. Like other grains, it&rsquos high in fiber. But unlike others, it&rsquos high in protein, high in iron, and has a low glycemic index. It&rsquos super hearty, and because it&rsquos high in protein and iron, it&rsquos a favorite ingredient for vegans, since many people get most of these nutrients from meat.

I love using tri-color quinoa. Not only is it more pretty, but it has a more of a crunchy texture and even contains a few more nutrients than regular white quinoa. You can use any kind of quinoa you want for this recipe.


Mango Chicken Recipe and Mango Salsa

Since making the mango and turkey stir fry recently I've become very into mango in savoury dishes. It goes fantastically well in a salad or salsa and is great with white meat.

What I have also become addicted to in the past week is Maille Mango Vinegar, a blend of vinegar and mango puree. It is sharp from the vinegar but sweet from the mango and is a lovely irresistable orange colour. I love marinating chicken or turkey in it with a little olive oil before cooking on the griddle, which is exactly what I did with this recipe.

Making a homemade salsa is another sign that the seasons are changing. It might be cold and wet at the moment but once we can get the barbecue out in the garden again, this salsa is going to be a staple.

Lovely sweet red tomatoes, cucumber and mango with a generous helping of fresh coriander, and of course more of that mango vinegar. It made me feel that summer was on the way. Or maybe that's being too optimistic.

This recipe is my contribution to the Maille Culinary Challenge. I was recently asked to chose a couple of Maille products to create recipes with and the Maille Mango Vinegar was my first choice.

Maille is well-known for producing gourmet mustards and I do love mustard in cooking. However, I chose the mango vinegar as I wanted to try something that at least for me was a bit new and different. So far I'm delighted with my new discovery.


Waldorf Salad

7 Oct, 2020 Waldorf Salad Joanne Rappos sides Mandy’s Gourmet Salads version with extra greens and a lighter dressing Mandy’s Montreal salad salads

This sweet and savoury salad known for it’s sweetness and crunch, is a favorite around here, particularly in the fall when apples, pears, grapes and walnuts are in season. It’s got loads of greens in it and a hit of creamy blue cheese with a vinaigrette dressing instead of the typical mayo based one the classic has.

Let’s talk classic for a moment. A classic Waldorf salad Is generally made of fresh apples, celery, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce. It was created by Edouard Beauchamp, the Waldorf’s original executive chef, and Oscar Tschirky, its maitre d’hotel. It appeared in a cookbook he published just three years later, The Cook Book, by ‘Oscar’ of the Waldorf. Both he and the salad are iconic features of the Waldorf. Ofcourse everyone has a take on this salad as with most - as soon as it was introduced, people began to elaborate on the original three ingredients, adding chopped walnuts, and sometimes other items, like oranges and marshmallows, and the list goes on. Even the Waldorf’s very own recipes for it’s mayo dressing has morphed into “an emulsified mixture of Dijon mustard, olive oil, Champagne vinegar, egg yolk and white truffle oil.”

This salad recipe is from Mandy’s Gourmet Salads cookbook. It’s very close to a pear, walnut and blue cheese salad I love to make expect in true Mandy’s fashion, adds several other key ingredients to make it even more fabulous. Mandy’s Gourmet Salads is an amazing salad bar chain in Montreal which started off in the back of a woman’s clothing store in 2004 and now serving 8 locations in Montreal with further expansion on the horizon. I’m very much hoping they can open up some locations in Toronto eventually. I have said this many times before in posts - I am a lover of salads but not a lover of making them. I’m always looking out for a great salad place but as of yet have not found one that even comes close to Mandy’s (and I have only been there once). Their salads have the perfect balance and ratios when it comes to salad to dressing ratios and always flavour ratios. Mandy and Rebecca Wolfe - the owners and creators of Mandy’s put in tons of work creating the perfect balance and combinations for their salads and grain bowls and even their delicious smoothie blends. I wanted to try everything when I was there last year.

While I was there I must have posted a picture of my salad from Mandy’s on IG and a friend from a publishing company told me to look out for a cookbook coming soon from the salad bar and I was thrilled when I received a copy of it. It’s loaded with the most delicious salads. But that is not all. The book is separated into sections sharing not only salads, but smoothies, dressings, grain bowls, and sweet treats. It’s become my salad reference guide and inspiration when I’m in a salad rut. The book is beautifully laid out with recipes of course, along with short salad stories - how some of them were created and snaps of Mandy and Rebecca and their families — along with lovely shots of their stores and Montreal.

The book is a collaborative effort between Mandy and Rebecca Wolfe and Meredith Erickson who is the author of Alpine Cooking another book I featured on the blog and love so much. The photographer for the book is none other than Alison Slattery an amazing Montreal based food photographer hailing from southwest Ireland. I got to meet her and a few other food bloggers the last time I was in Montreal and was so thrilled to see her work in print in this book! If you love salads as much as I do you must have this book! It’s been a #1 top seller for a while and for good reason and if you are fortunate to live near a Mandys salad bar please enjoy a salad for me!!

This recipe comes from their lovely book with just a few additions and adjustment by me. I double or triple the recipes to make this a shareable salad. I love the addition of the fried shallots and now making them on the regular. I added some grapes to mine and basically combined a bit of both Waldorf salad recipes from the book - the regular and the deluxe. It definitely seems like everyone has their own favorite version of a Waldorf Salad! This is mine. If you have one you would like to share, please let me know in the comments below.


'Tis The Season Of Mangoes: 5 Best Mango Recipes To Whip Up In Under 30 Minutes

Highlights

The sight of ripe mangoes stacked in neighbourhood fruit shops or supermarkets is a sure sign that summer has arrived. Sweet, fragrant and juicy, we can't wait to cut open and devour what is rightly known as the 'king of fruits'. Mangoes are what make the summer season bearable and as a kitchen ingredient, they are as versatile as they come. Have it in a fruit salad, as a mocktail or dip, the fruit adds a lot of vibrancy and freshness to any dish. Here are five recipes that will make light work of that box of mangoes, ready to put together in less than 30 minutes.

1. Mango Sewiyan

One of the tastiest and easiest desserts to make, Sewiyan, or Vermicelli, is roasted in ghee and cooked in milk along with dry fruits and raisins. To give this milky dessert a fruity spin, you can just add some mangoes. Peel and chop ripe mango pieces and blend into a puree before adding it to this dessert. Mango Sewiyan tastes best when chilled, so, refrigerate it before serving. Click here for the recipe.

2. Coconut Mango Oatmeal with Cinnamon

Treat yourself to the goodness of coconut and juicy, pulpy mangoes with this easy-to-make, delicious and fulfilling breakfast. Apart from being healthy, it's also an explosion of fruity flavours. The warmly enveloping aroma of cinnamon will only stimulate the appetite further and raise your spirits. You can also add honey to it. Find the full recipe here.

Mango Oatmeal can be a great way to detox and eat right.

3. Mango Rice

The tartness of raw mango and the wholesomeness of rice - this recipe is pure joy, so make it while the mango season lasts. It's very easy to make as well. The marriage of all the spices used in the tempering process and the rice brings out the best of the grated mango. It is the ideal dish to turn to on days you're feeling too lazy. Comes together in barely 25 minutes. Find the full recipe here.

4. Kachya Ambyache Lonche (Quick Raw Mango Pickle)

This delicious and tangy pickle, made from raw mango and a host of spices, is a great accompaniment to any meal. From paratha to chapati or rice, this pickle can spice up any meal. Make in larger quantities and store it in a cool place in a sterilised jar, and it will last for months. That way, you can enjoy the flavour of mangoes even after the season is over. Click here for the full recipe.

Raw Mango pickle can be quickly made at home.

5. Mango Feta Dip

Had enough of hummus? Try this tangy mango feta dip. It's the perfect sweet-and-sour accompaniment for snacks and appetisers, and can also be had with flatbreads, pita bread or crudites. This thick mango dip is prepared with feta cheese and freshly cut mangoes. Find the full recipe here.

So, which of these mouth-watering mango recipes will you whip up this summer? Let us know in the comments.


14 ways with mangoes, because everybody loves the sunshine

This dish is inspired by the mango pancakes found in a yum cha trolley that I usually find too sweet and a little fake. This version uses buckwheat for savoury notes, with the sourness from India, a little sweetness from Sri Lanka and the buttery nuttiness of macadamia.

These crepes combine sweet and tangy flavours for an Australian twist on a classic recipe.

2. To-die-for ceviche

This snapper, mango and avocado ceviche dishes up the spirited flavours of Mexico. Pair it with tostadas for a snack with drinks when friends pop over, or with rice for a more substantial meal.

To-die-for ceviche.
Source: Pati's Mexican Table

3. Mango habanero hot sauce

Meet your new condiment obsession: this slightly sweet and tangy sauce gets a little kick from habanero chillies, and goes with everything from seafood to grilled meat and tacos.

Mango habanero hot sauce.
Source: Pati's Mexican Table

4. Tropical slaw

This colourful and crunchy salad that adds mango and lime into the usual slaw mix for a tropical feel. It’s a great option for summer BBQs served with grilled meat and seafood.

Tropical slaw.
Source: Kaily Koutsogiannis

5. Chardonnay mango pecan tart

Two of the world's greats - mango and chardonnay - come together in this Mexican-inspired dessert. The impressive full line up includes, a pecan-laced crust, pastry cream base, soft slices of fresh mango, and a chardonnay glaze.

Chardonnay mango pecan tart.

6. Mango and Thai basil ice-cream with fresh coconut shavings

This ice cream pops with the tropical flavours of Southeast Asia: the aromatic, peppery flavour of Thai basil, chunks of plump mango, and a topping of creamy and nutty fresh coconut.

Mango and Thai basil ice-cream with fresh coconut shavings.
Source: Brett Stevens

7. Chargrilled corn and lima bean salad with mango and mojo criollo

If the Salsa dance was a salad it could be this fun and fiery dish: chargrilled corn, lima beans and fresh mango topped with a zesty dressing. Mojo criollo is a pungent garlicky sauce that makes a strong appearance in Latin cuisine.

Chargrilled corn and lima bean salad with mango and mojo criollo.
Source: John Laurie & Brett Stevens

8. Contemporary Coronation chicken

This English classic was created in the 1950s to celebrate Queen Elizabeth’s coronation, a combination of cooked chicken meat with a spiced mayonnaise-based sauce. It can be used as a sandwich filling, salad, or - as in this recipe - served canapé-style.

Contemporary Coronation chicken.
Source: Prue Ruscoe

9. Mango salsa and coconut heart salad

This lively recipe from the Pacific Islands is a combination of two sweet and savoury dishes: a mango salsa with a chilli kick, and a coconut heart and tomato salad. Coconut hearts can be substituted for Granny Smith apples.

Mango salsa and coconut heart salad.

10. Mango kulfi with coconut mousse and oat-ginger crumb

Kulfi is a traditional Indian ice-cream that involves making rich condensed milk, then freezing. This recipe adds mango puree into the dairy mixture before freezing, for a smooth and creamy dessert. The oat crumb brings some crunch, and if you have time to make the mousse it's worth the effort, because. mango and coconut.

Mango kulfi with coconut mousse and oat-ginger crumb.
Source: Sarah Todd

11. Mango sago

Based on the classic Cantonese mango sago pudding, this dessert pairs creamy milk and coconut-milk soaked sago with lime juice-sprinkled mango. A light and gentle end to a meal.

Mango sago.
Source: Sharyn Cairns

12. Chargrilled trout with leek and mango salad

Smoky, sweet, savoury, succulent. This banquet of a dish features a whole trout that is wrapped in leeks, chargrilled, then served topped with a salad of watercress, mango, mine and pomegranate.

Chargrilled trout with leek and mango salad.

13. Chilli, tamarind and mango mud crab

Mango and tamarind trees appeared on Australian coasts as far back as the 17th century, planted by Macassan traders to ward off the scurvy of sailing. Combined with mud crabs – an indigenous Australian favourite – this dish tells a story of our country.

Chilli, tamarind and mango mud crab.

14. Mango custard vanilla slice

Vanilla slice is a canteen classic, beloved for its contrast of crisp pastry and creamy custard. This version is true to form but has the added novelty of a mango element to the custard.

Vanilla Slice Slice Baby available at Black Star Pastry.
Source: Matthew Venables

SBS Food and Black Star Pastry have teamed up to pop a twist on an Aussie classic. Tugging at those summer strings is this mango and passionfruit version. #BringBackTheClassics

This dish is inspired by the mango pancakes found in a yum cha trolley that I usually find too sweet and a little fake. This version uses buckwheat for savoury notes, with sourness from India, a little sweetness from Sri Lanka and the buttery nuttiness of macadamia.

“My first fly-fishing experience was definitely a memorable one, even though I didn’t catch anything. Luckily, I was surrounded by experienced fisherman who allowed me to cook them one of my dishes using their catch. Usually I would use banana leaves to wrap the fish up before chargrilling it, but using local leeks instead worked a treat, adding a nice smoky flavor to the dish. ” Luke Nguyen, Luke Nguyen's United Kingdom

Together, mango and coconut are the true taste of summer. This crowd-pleasing cake is fabulous either served warm or at room temperature, with or without cream or ice-cream.

Make taco night even more fun this summer with a "torch your own salmon" taco party, starring a quirky combination of East meets South-of-the-border flavours. All you need is a brûlée torch, a few corn tortillas and this wonderfully simple mango salsa to serve. It's simple, fast food that’s fun and tastes great.

As early as the 17th century, Macassan traders from what is now Indonesia planted tamarind and mango trees along Australia’s northwest coast for use as navigational aids, and as provisions for future voyages. Those imported fruits could be considered the first international influences in Australian cuisine, and combined with mud crabs – a favourite food among the local indigenous population – they tell a story of the history of our country.