10+ Mango Types of Desserts Most Wanted

Mango Cobbler


  • 1 tablespoon baking powder
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 (4 ounces) can evaporate milk
  • 1 egg
  • 1/4 teaspoon salt
  • 2 cups mango, sliced, covered with water  and sprinkled with 1/4 cup sugar
  • 1/2 cup (1 stick) butter


Mix dry ingredients together. Add milk and beaten eggs; mix into a smooth batter. Melt butter in a shallow baking pan. Pour batter over butter. Add fruit last. Sprinkle with cinnamon. Bake at 350 degrees F for 40 to 45 minutes. The top will be lightly browned and the center will be firm. Feeds 6 to 8.

NOTE: You can use any fruit, canned or fresh. If using canned, omit the water and use the liquid from the fruit. Thank's For Reading mango cobbler Easy Recipes

Double Tree Hotel Jamaican Marinated Jerk Chicken Breast with Mango Salsa


Source: Chef Gary Coffelt - DoubleTree Hotel at Warren Place, Tulsa, Oklahoma

  • 1 (7 ounces) chicken breast
  • 2 ounces vegetable oil
  • 2 ounces pineapple juice
  • 2 ounces lime juice
  • 1 teaspoon honey
  • Marinate overnight and grill

Mango Salsa

  • 1/2 mango, diced small (jar is fine)
  • 2 green onions, diced
  • 1 tablespoon onion, diced
  • 1 teaspoon olive oil
  • 1 teaspoon rum
  • Salt to taste


Refrigerate for about an hour. Thank's For Reading doubletree hotel Jamaican marinated jerk chicken breast with mango salsa Easy Recipes



  • 1 dried apricot
  • 2 tablespoons pure orange juice
  • 1 small ripe mango
  • 1 small ripe banana


Soak apricot in the orange juice, and leave in the refrigerator overnight. Slice the mango. Remove the pit, then remove the flesh. Peel the banana and dice. PurThank's For Reading mango mush Easy Recipes

Mango Dessert


  • 2 tablespoons plain gelatine
  • 1/4 cup warm water
  • 3 cups fresh mango pulp or canned mangoes, drained
  • 2 cups cream
  • 1/2 cup sour cream
  • 1/2 cup Mexican lime juice
  • Honey, to taste


Dissolve gelatine in warm water and cook over low heat until clear. Put into a blender with mangoes, cream, sour cream and lime juice. Blend until smooth and add honey to taste. Pour into a serving bowl or dessert dishes, then chill. Serves 6. Thank's For Reading mango dessert Easy Recipe

Big Bowl Cafe Coconut Mango Cheesecake


Source: Big Bowl Cafe, Chicago, Illinois


  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups sweetened shredded coconut, toasted
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Wrap outside of 9-inch diameter springform pan with 2 3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of prepared pan. Chill while preparing filling.


  • 32 ounces cream cheese (at room temperature)
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 large egg yolk
  • 1 (15 ounce) can cream of coconut
  • 1 cup whipping cream
  • 1 cup sweetened shredded coconut
  • 2 large fresh mangoes, peeled, halved, pitted and sliced


Beat cream cheese and 3/4 cup sugar in a large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.

Meanwhile, preheat the oven to 325 degrees F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.). Thank's For Reading big bowl cafe coconut mango cheesecake Easy Recipe

Mango Salsa


  • 1 large ripe fragrant mango
  • 2 tablespoons each red and yellow bell peppers, finely diced
  • 1 tablespoon minced serrano chile
  • Juice of 1 ripe Mexican lime


Peel the mango and cut the flesh away from the seed. Chop finely, and mix with the remaining ingredients, adding a few drops of lime juice to temper the the sweetness of the mango. Thank's For Reading mango salsa Easy Recipes

Mango Pineapple Salsa


  • 1 mango or papaya, diced
  • 1/2 cup finely chopped white onion
  • 1 cup diced fresh pineapple
  • 1/4 cup chopped cilantro
  • 4 ounces diced green chiles
  • 3 to 4 dashes of hot pepper sauce


Combine all ingredients and refrigerate. This salsa will keep in the refrigerator up to 3 days. Thank's For Reading mango pineapple salsa Easy Recipes

Ice Cream with Rum Mango Sauce


  • 1 ripe mango, peeled and diced
  • 3/4 cup pineapple juice
  • 2 tablespoons honey
  • 2 tablespoons dark rum or 1/4 teaspoon rum extract
  • 2 tablespoons fresh lime juice
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • Grated zest of 1 lime
  • Vanilla low-fat or non-fat ice cream or ice milk,
  •     or flavor of your choice

Thank's For Reading Ice Cream with Rum Mango Sauce Easy Recipes

Barefoot Contessa Grilled Herb Shrimp and Mango Salsa


Source: Ina Garten, owner of the Barefoot Contessa specialty-food store in East Hampton, shares her recipe for grilled shrimp served with a spicy mango salsa.

Serves 6

  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 2 pounds jumbo shrimp (16 to 20 per pound) peeled and deveined, tails intact
  • Vegetable oil, for grilling
  • Mango Salsa (recipe follows)


In a medium bowl, combine garlic, onion, parsley, basil, mustard, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.

Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes. Serve with Mango Salsa.

Mango Salsa

Makes 2 cups

  • 2 tablespoons olive oil
  • 1 1/2 cups diced yellow onion (2 onions)
  • 2 teaspoons peeled and minced ginger
  • 1 teaspoon minced garlic
  • 2 ripe mangos, peeled, pitted, and cut into 1/4-inch pieces
  • 1/3 cup freshly squeezed orange juice
  • 2 teaspoons packed light-brown sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 to 2 teaspoons minced fresh jalapeno

Thank's For Reading barefoot contessa grilled herb shrimp and mango salsa Easy Recipes

Spiced Mangoes


  • 6 cups peeled, sliced mangoes
  • 3 tablespoons whole cloves
  • 1 tablespoon whole allspice
  • 1/4 teaspoon ground mace
  • 1 1/2 cups white wine vinegar
  • 1 1/2 cups water
  • 6 cups granulated sugar
  • 3 peppercorns per pint


Peel, pit and slice the mangoes to measure 6 cups. Tie spices (except peppercorns) in a cheesecloth bag. Combine vinegar, water, sugar, and spice bag in a large pot. Bring to a boil; reduce heat and simmer 5 minutes. Add mangoes and simmer until slightly translucent (about 5 minutes). Remove spice bag.

Pack mangoes in clean, hot jars. Add peppercorns to each jar and cover mangoes with hot syrup, leaving 1/2-inch headspace; seal. Process in boiling water bath for 20 minutes. Yields about 4 pints.

Thank's For Reading spiced mangoes Easy Recipes

Mango Dumplings


  • 2 1/2 cups mango peeled and sliced
  • 1 1/2 cups granulated sugar plus 2 teaspoons lime juice if the mangos are sweet
  • 3 tablespoons butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk

Layer the mango in the bottom of an eight-inch square greased baking pan. Cover with one cup sugar and lime juice if needed.

In a bowl blend together remaining ingredients, including the 1/2 cup sugar to make a batter. Pour batter over the mango and sugar mix. Bake at 375 degrees F for 1/2 hour. Top with ice cream to serve. Thank's For Reading mango dumplings Easy Recipes

Chevy's Fresh Mex Mucho Mango Salsa


Source: Chef Mike Fuller, Chevy's Fresh Mex, Phoenix, Arizona

  • 1 large mango, peeled, seeded, and diced
  • 1/4 cup red onion, finely diced
  • 1 1/2 teaspoons cilantro, minced
  • 1 teaspoon habanero peppers, minced
  • 2 tablespoons red bell pepper, finely diced
  • 1/4 teaspoon salt


Combine ingredients; mix well. Chill until ready to serve. Thank's For Reading chevy's fresh mix mucho mango salsa Easy Recipes

Mango Meringue Pie


Flaky Pie Dough

  • 3 tablespoons vegetable shortening
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 8 tablespoons cold unsalted butter, cut into pea-size bits
  • 3 to 4 tablespoons ice water


Flatten the shortening between 2 sheets of wax paper to a thickness of 1/8 inch. Remove the top sheet and, with a butter knife, draw a crisscross pattern through the shortening to divide it into 1/2-inch squares. Freeze for at least 30 minutes.

In a large bowl, stir the flour and sugar together. Using a pastry blender, work the butter into the mixture until it resembles a coarse meal. Quickly mix in the shortening squares. Sprinkle on the ice water and mix it in with your fingers just until the dough comes together into a ball. Wrap in plastic and refrigerate for at least 2 hours, or overnight.

On a lightly floured surface, roll the dough into a 12-inch circle about 1/2 inch thick. Fit it into a 9-inch pie plate. Fold the overhanging dough under itself and decoratively crimp it against the rim of the plate. Prick the bottom all over with a fork. Freeze for 30 minutes.

Set a rack in the middle of the oven and preheat to 400 degrees F. Line the pie shell with aluminum foil and weigh down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and weights, and bake for 8 minutes longer, or until very lightly browned. Transfer to a wire rack to cool.

Mango Curd

  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 3/4 cup water
  • 2 large eggs
  • 4 large egg yolks
  • 3 ripe mangoes, peeled and sliced
  • 4 tablespoons unsalted butter
  • 1/2 cup granulated sugar

In a medium bowl, whisk the cornstarch, lemon juice, and 1/4 cup of the water together until smooth. Whisk in the eggs and yolks. PurThank's For Reading mango meringue pie Easy Recipes

Mango-Orange Marmalade


  • 4 medium oranges, quartered
  • 4 cups cubed mango
  • 1 (1 3/4 ounce) package powdered pectin
  • 4 cups granulated sugar
  • 1/4 cup chopped maraschino cherries, well-drained


Prepare 6 (8-ounce) canning jars and lids following the manufacturer's instructions. Process orange with rind in a container of an electric food processor until thinly sliced (about 2 cups). Combine mango and orange in a large micro-proof bowl. Microwave at HIGH for 2 minutes, until mixture, comes to boiling, stirring occasionally. Add pectin; cook 8 minutes, or until mixture returns to full, rolling boil, stirring twice.

Boil hard for 1 minute. Stir in sugar; return to boiling. Boil for 1 minute. Stir in cherries. Ladle into hot sterilized jars to within 1/4 inch of rim. Seal, following manufacturer's directions. Process in a hot-water bath on the stovetop for 20 minutes. Label and date, then store in a cool, dry place.

Thank's For Reading Mango-Orange Marmalade Easy Recipes

Mango Chutney


  • 3 1/2 cups sliced mangoes
  • 2 1/2 cups granulated sugar
  • 1 cup brown sugar
  • 1 cup cider vinegar
  • 2 tablespoons finely chopped garlic
  • 4 tablespoons finely chopped ginger root
  • 1 1/2 teaspoons salt
  • 1 1/2 small dried chile peppers, seeded and chopped
  • 1 1/2 teaspoons whole cloves, tied in a cheesecloth bag
  • 1/2 cup raisins


Combine mangoes and sugars, stir well, and let stand overnight. Drain mangoes in a colander, reserving syrup. In a heavy saucepan combine the vinegar, garlic, ginger, salt, chiles, and cloves with the syrup. Simmer for 30 minutes. Remove cheesecloth bag of cloves. Add mangoes and raisins and simmer for 20 minutes longer. Spoon into sterilized jars and seal. Store in a cool place.


Thank's For Reading Mango Chutney Easy Recipes