Chilled Mango and Cucumber Soup
1 large mango, sliced and pureed
4 shallots, chopped
1 cup mango, orange and lemon juice
1 garlic clove, crushed
salt and pepper
1/2 cup plain yoghurt
2 medium cucumbers, peeled and grated
1 small red capsicum, finely chopped
extra cucumber to garnish

Blend together in a food processor all ingredients except cucumber and capsicum. When smooth, place liquid into a serving tureen and fold in grated cucumber. Garnish with chopped red capsicum and a few slices of cucumber. Sprinkle with coarsely ground pepper. Serve chilled.

Mango and Coconut Dip
400g tin mango, or 1 large fresh ripe mango
60g creamed coconut
juice and grated rind of 1 lime

Drain the syrup from the tinned mango or peel and chop the fresh mango. Puree the fruit in a blender. Melt the creamed coconut for 30 seconds in a microwave on full power or very gently in a saucepan over low heat. Add the coconut to the mango, then add the juice and rind of the lime.

Mango Bread
2 cups self raising flour
1/4 teaspoon salt
3/4-1 cup sugar
1 teaspoon cinnamon
1/2 cup raisins
1/4 cup walnuts
3/4 cup vegetable oil
3 eggs
2 cups chopped ripe mangoes
1 teaspoon vanilla

Combine dry ingredients in a large bowl. Make a well and add remaining ingredients. Mix. Pour into greased and floured loaf pans (1 large or 2 small). Bake at 160C for 1 hour.

Mango Butter (1)
6 cups mango slices
2 tablespoons lime juice (optional)
2 1/2 cups sugar
2 cups water

Cook mango slices with water until tender. Put through sieve if mangoes are stringy. Add sugar and cook until consistency of a butter. Pour into hot, sterile jars, seal and process for 10 minutes. For Spiced Mango Butter, add 1/4 teaspoon each ground cloves and allspice and 1/2 teaspoon each ground cinnamon and nutmeg with the sugar.

Mango Butter (2)
8 cups peeled and chopped ripe mango
3 cups brown sugar, firmly packed
3 tablespoons grated fresh ginger
1 teaspoon grated fresh lime rind
1/2 cup fresh lime juice
1 teaspoon ground cinnamon

Place mangoes in a heavy saucepan over medium heat. Cook, stirring frequently, until mangoes are very soft. (Since mangoes are usually very juicy, you needn't add any water unless the mixture starts to stick; then add up to 1/2 cup, a little at a time, as necessary.) When the mangoes are cooked, remove from heat; puree in a blender or food processor, working carefully in batches. Return puree to pan. Add sugar, ginger, lime rind, lime juice and cinnamon; mix well. Bring to the boil over medium heat, then lower heat and cook, stirring frequently, until very thick, about 30 minutes. Remove from heat; immediately pour into hot, sterilized jars, leaving 3mm head space. Cap and process in a 10-minute boiling water bath.

Mango Cheesecake
1 1/2 cups plain sweet biscuit crumbs
1/2 cup desiccated coconut
1 1/2 teaspoons cinnamon
2 1/2 tablespoons sugar
2/3 cup melted butter

Combine all ingredients. Press into a springform tin and chill.

Filling:
2 1/2 tablespoons gelatine
1 1/4 tablespoons grated lemon rind
2 tablespoons lemon juice
1/2 cup boiling water
1/2 cup sugar
3 egg yolks
375g cream cheese
500g mashed mango pulp
1/2 cup cold water
1 1/2 cups sour cream
2/3 cup cream

Put the gelatine, lemon rind, lemon juice and boiling water in a blender and whirl for about 30 seconds. Add the sugar, egg yolks and softened cream cheese. Whirl on high speed for another 30 seconds. Add the mango pulp (reserving some for the top of the cheesecake), cold water and sour cream. Blend until all ingredients are well mixed. Pour into the prepared crust and chill until firm. Whip the cream and gelatine, fold in the reserved mango pulp. Spread over the cheesecake and serve.

Mango Chicken (2)
2 skinned and boned chicken breasts
2 tablespoons olive oil
2 mangos, peeled, and chopped into chunks
1 tablespoon soy sauce
60ml pineapple juice
2 tablespoons brown sugar
1/4 teaspoon fresh crushed ginger
1 capsicum, cut into chunks
1/2 cup slivered almonds
salt and pepper to taste

Combine soy sauce, pineapple juice, brown sugar, and ginger in a separate bowl. Heat oil in a wok or large frypan. Cut chicken into 2-3cm cubes and brown in oil. Add capsicum and almonds to wok and stirfry until slightly tender. Add soy sauce mixture to wok and stir until thoroughly heated. Reduce heat and add sliced mangos, salt and pepper. Stir only gently so the mango does not get crushed or squashed. Heat for one more minute. Serve immediately over cooked rice.

Mango Chutney
10 large green mangoes, peeled and sliced
1 tablespoon salt
150g dates
140g preserved ginger
140g sultanas
6 chillies
30g garlic
1 1/2 cups vinegar
1 kg sugar

Sprinkle salt over mangoes, cover with water, leave overnight. Strain and wash. Boil together all ingredients except sugar, until tender. Add sugar, simmer another 2 hours. Bottle when cold.

Mango Ice Cream
2 cups mashed mango
1 cup cream
1/2 cup sugar
2 tablespoons lemon rind, cut into tiny ribbons
1/2 cup sweetened condensed milk
1/2 teaspoon salt

Whip the cream and sugar together until stiff. Combine the mangos, lemon rind, condensed milk, salt. Fold in the whipped cream. Pour into freezer trays and freeze.

Mango Relish
2 cups peeled cubed ripe fresh mango
1/2 cup Burgundy or other dry red wine
1/4 cup sugar
2 tablespoons white wine vinegar
1 tablespoon peeled minced ginger root
1/8 teaspoon ground cloves

Combine all ingredients in a saucepan, and bring to the boil. Reduce heat, and simmer, uncovered, for 10 minutes.

Mango Muffins
1/4 cup cream cheese
1/2 cup sugar
2 eggs
1 cup apricot yoghurt, grated rind of 1 lemon
1 1/2 cups chopped mango (drain if tinned)
1/2 cup whipped cream soured with 1 teaspoon lemon juice
2 1/2 cups self-raising flour
1/4 cup toasted slivered almonds
1/4 cup castor sugar

Preheat oven to 180C. Blend the sugar into the cream cheese. Beat in the eggs, cream and yoghurt. Mix in the mango and lemon rind. Fold in the flour. If the mixture is still runny add an extra 1/2 cup flour. Place in greased muffin pans, sprinkle with almonds then sugar and bake for 25 minutes. Chopped peaches can be substituted for the mango.

Mango Pie
23cm pie shell
1 1/2 cups mango pulp
1 cup evaporated milk
3/4 cup brown sugar
2 eggs
1/4 teaspoon salt
1/4 teaspoon cardamom powder
whipped cream

Beat the eggs, then add remaining ingredients. Bake at 220°C for about 30-40 minutes. Let cool. Garnish with whipped cream.

It won't use up a lot of mango, but a lassi...on peeled mango, half a cup of plain yoghurt, puree in the blender and top with sparkling water. A very refreshing breakfast drink or esp with Indian food.

Can you not substitute mango for peach in most recipes?

Ya know, Maureen, considering how hard it is to get ripe peaches anymore, I usually think "mango" anyway when a recipe calls for peaches.

Here's a great use for fresh mangos, which came from the book "The Food of Asia":

Malaysian Mango Jellies

4 cups water
1 cup sugar
2 tbls unflavored genatin, softened in warm water
1 cup coconut milk
1/2 cup evaporated milk
2 eggs, beaten
1 medium mango, pureed
1 large mango, finely diced

Combine water and sugar in a pan and stir over low heat until sugar is dissolved. Add soaked gelatin and continue heating until thoroughly dissolved. Remove from heat and add all ingredients except the diced mango. Mix until well blended, then add diced mango.

Pour into individual molds and refrigerate until set. Garnish with fresh fruit and a little mango puree if you like.

My notes: Made this with Equal, and it worked just fine. Ignore the "medium" and "large" instructions, as most of the time mangos are all of a size.

Mango Salsa
1 large mango
3 tbls minced red onion
3 tbls diced green bell pepper
3 tbls diced red bell pepper
1/3 cup lime juice
1 tbls cilantro, chopped
1-2 hot chilis, minced, or to taste

Peel, pit, and dice the mango. Combine all ingredients. Chill in fridge at least three hours.

Fruited Pepper Sauce

1 1/2 lb Sinahuisa, serrano, or similar chilis
5 cups cider vinegar
4 tbls sugar
1 mango
2 heads garlic

Split and deseed peppers. Cover with vinegar and sugar and set aside, uncovered, 3-4 days so peppers soften.

Transfer to saucepan. Bring to boil and simmer 10 minutes. Let cool.

Transfer peppers to blender or food processor with just enough vinegar mix to liquify them. Add mango and garlic, with enoug hvinegar to liquify. Continue adding vinegar until desired consistency is reached.

True gl. I can always get good mangoees but peach season is short.

This is the variety I favor...pale yellow when sold round here. {{gwi:925457}}

Thanks Daisy, Gardenlad and Maureen for all the recipes! Yes, I have been substituting mangoes for peaches in all my recipes. Maureen, I did try a lassi this morning - very tasty - I've had them before in Indian restaurants but fresh was so much better! The mangoes I have are the Kent variety - they are very fragrant, golden yellow and not stringy. Again, thank you!

Love the look of those, Maureen. Unfortunately, 'round heah we take what we can get. And the markets just identify them as "mango."

Mostly they are green, turning redish as they ripen.

If you have a hard green mango, you can make a very good salad with them. This is one time I'd peel first rather than two-slice against the pit and dice. This is how I slice a mango BUT I hold the first slice against the mango instead of letting it fall - much less slipery.

For the green mango tho, peel and then finely slice the flesh into julienne strips. This is a Thai Green Mango Salad. The dressing is the key here. There should be a good balance of sweet, sour, hot, and salty. It's a very refreshing salad, similar to a slaw.

DRESSING:
2-3 green chillies, thinly sliced (and de-seeded if you prefer a mild salad)
1 clove garlic, minced
1/4 cup key lime juice
3 Tbsp. fish sauce (or soy sauce if vegetarian)
1 Tbsp. sugar (or more to taste)
TOPPING:
1/4 cup ground raw or dry-roasted peanuts