Mango recipes - Our favourite mango recipes so you can make the most out of your organic mango

mango recipes

Here's a collection of mango recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our mango producer and order yours click here.

Mango Cheesecake
Chicken with Mangoes
Sweet Mango Lassi
Curry Chicken and Mango Sandwich
Mango Banana Milkshake
Fresh Mango Cheesecake

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Mango Cheesecake

• 115 g (4 oz) rolled oats
• 3 tablespoons sunflower margarine
• 30 ml (2 tablespoons) clear honey
• 1 large mango
• 300 g (10 oz) low fat soft cheese
• 150 ml (1/4 pt) low fat natural yoghurt
• finely grated rind of 1 small lime
• 45 ml (3 tablespoons) apple juice
• 20 ml (4 teaspoons) gelatine
• fresh mango and lime slices to decorate

Preheat the oven to 200°C/400°F/ Gas 6. Mix together oats, margarine and honey press into the base of a 20 cm (8 inch) loose bottom cake tin. Bake for 12-15 minutes, then allow to cool. Peel, stone and roughly chop the mango. Process with the cheese, yoghurt and lime rind until smooth. Heat the apple juice until boiling, sprinkle the gelatine over it, stir to dissolve, then stir into the cheese mixture. Pour into the tin and chill until set. Turn out and decorate with mango and lime slices.

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Chicken with Mangoes

• 4 chicken breasts
• 50 g butter
• 1 large onion
• 1 can of chopped tomatoes
• 2 tablespoons olive oil
• 1 pinch ground ginger
• 2-3 mangoes, peeled, stoned and crushed
• juice of 1 lemon
• 120 ml water
• 1 pinch paprika
• salt and pepper to taste

Cut the chicken into cubes. Dice the onion and fry in half of the butter until soft. Add the chopped chicken and cook until browned. Add the remaining ingredients, cover and cook for 30 minutes.

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Sweet Mango Lassi

A delicious drink to serve with your favourite curry. Serves 4. Blend together:

• 1 ripe mango, chopped
• 3 cups plain yoghurt
• 1/2 cup sugar
• 1 tray ice cubes

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Curry Chicken and Mango Sandwich

Great for lunch; or serve the filling over lettuce for dinner. Any soft bread is suitable; feel free to use chicken substitutes, such as smoked tofu or cheese. Serves 2

• 2 tablespoons mayonnaise
• 1 tablespoon sour cream or plain yoghurt
• 1 & 1/2 teaspoons fresh coriander, or 1/3 teaspoon dried
• 1 teaspoon curry powder
• 1/2 firm-ripe mango
• 2 skinless boneless chicken breast halves, seasoned with salt and pepper and grilled
• 7 inch length soft Italian bread such as ciabatta
• 4 small soft-leafed lettuce leaves (or try spinach)

In a bowl stir together mayonnaise, sour cream, coriander, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise. Diagonally slice chicken. Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread-half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half. Serve with salad or recipe below!

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Mango Banana Milkshake

Dangerously good drinking for desserts or snacks! If you don't have one of the fruits, just leave it out. Makes enough for 2-4 people.

• 1 mango, peeled, pit removed
• 1 banana
• 2 big scoops of vanilla ice cream
• 300ml milk or milk alternative
• 1 small pinch of ground cinnamon
• 1 small drop of vanilla essence

Put all ingredients into a blender, put the lid on, and blend until smooth.

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Fresh Mango Cheesecake

I'm currently in Northern Ireland visiting my husband's family. We had the most wonderful lunch the other day in a place called The Old Crawfordsburn Inn. It's said to be the oldest inn in the whole of Ireland. It was a lovely spot, and the lunch was heavenly. I had fluffy gnocchi to start (my version of the recipe below) and a dreamy mango cheesecake to finish. This is my take on the recipe. Serves 16.

For the base:

• 75g demerara sugar
• 150g plain flour
• 1/2 tsp crushed sea salt
• 1/8 tsp ground cinnamon
• 1/8 tsp ground ginger
• 75g unsalted butter, melted For the filling:
• 1 ripe mango
• 500g Mascarpone cheese
• 400g cream cheese, room temperature
• 125g caster sugar
• 142ml soured cream
• 4 large eggs
• For the topping:
• 1 ripe mango
• 1 tbsp caster sugar

Preheat oven to 170°C, gas mark 3. Place the sugar in the bowl of a food processor. Add the flour, salt and spices and blend for 5 seconds. Add butter; blend until moist clumps form. Press into a 23cm springform tin at least 7cm deep. Bake for 25 minutes till golden; cool while you make the filling.

Cut the mango and remove all of the flesh from the stone. Cut into smallish pieces and puree in a food processor until smooth. Set aside. Combine the Mascarpone and cream cheese, sugar, sour cream and a pinch of salt and beat together in a large bowl until smooth. Beat in the eggs 2 at a time. Transfer half the filling to the prepared crust. Drizzle the mango puree over this layer, then pour in half the remaining mix, gently swirl the mango through the cheesecake a bit using a blunt knife - don't over mix it, just give it a few 'figure 8's'. Then, pile in the remain quarter of the cheesecake mix. Bake for 1 hour. Turn off the oven and leave to cool for 2 hours. Remove from the oven and allow to cool at room temperature for 4 hours.

Once cooled and ready to serve, puree the flesh of the remaining mango with the caster sugar until smooth. Slice the cheesecake and serve with this mango coulis drizzled over the top.

NOTE: The cheesecake will keep for 3-4 days in the fridge.

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