Summer Mango Recipes - Easy to Make

 

Mangoes are the king of culmination-juicy, candy, and pretty flexible. Whether you’re in the temper for a zesty salsa, a creamy lassi, a clean ice cream, or a light mango quinoa salad, these recipes will help you are making the most of this tropical treasure. Let’s dive in!

 1. Fresh Mango Salsa

Ingredients

•  2 ripe mangos, peeled and diced  
•  1 red bell pepper, diced  
•  1/4 cup onion, finely chopped  
•  1 small jalapeño, seeded and finely chopped  
•  Juice of 1 lime  
•  1/4cup clean cilantro, chopped  
•  Salt, to flavor  

Instructions

1. Take a big bowl, include the ripe mangoes, red bell pepper, chopped onion, and jalapeño together.
2. Drizzle the mixture with lime juice and add the chopped cilantro.
3. Season it with a pinch of salt and lightly toss to mix.
4. Let the salsa rest inside the refrigerator for as a minimum 15 mins to meld the flavors.
5. Serve with tortilla chips, on tacos, or as a clean topping for grilled fish.

2. No Churn Mango Ice Cream

Ingredients

•  2 ripe mangos (or 2 cups of mango puree)  
•  1 cup heavy cream (or coconut cream)  
•  1 cup sweetened condensed milk  
•  Juice of one lemon  
•  A pinch of salt   

Instructions

1. Puree the peeled mangos in a blender until easy.
2. In a separate bowl, whip the heavy cream until stiff peaks shape.
3. Gently fold inside the sweetened condensed milk, mango puree, lemon juice, and a pinch of salt until well combined.
4. Pour the mixture into a container and freeze for as a minimum four hours (or overnight).
5. For a creamier texture, stir the ice cream with a fork halfway thru freezing to break up any ice crystals.

3. Classic Mango Lassi

Inspired by traditional Indian beverages, this mango lassi is smooth, creamy, and just the right amount of tangi sweetness - a right for spicy food.

Ingredients

• 1 cooked mango, peel and diced
• 1 cup plain yogurt (or coconut curd for dairy-free)
• 1/2 cup cold water (or milk or coconut water)
• 1-2 spoons honey 
• A pinch of ground cardamom (optional)
• Ice Cubes

Instruction:

1. Mix diced mango, curd, water and honey in a blender
2. Add a pinch of ground cardamom if you prefer a sign of spices.
3. blend until smooth; Add some ice cubes and mix again.
4. Pour into glasses, garnish with spraying of cardamom or mint leaves, and serve immediately.

4. Creamy Mango Chia Pudding

Light yet indulgent, this mango chia pudding is a flexible dessert—or even a breakfast option—that’s certainly candy, awesome nutritious, and clean to put together.

Ingredients:

• 1 cup coconut milk (or any milk of your preference)
• 1 ripe mango (or 1 cup mango puree)
• 1/4 cup chia seeds
• 2 teaspoons honey or maple syrup 
• half of teaspoon vanilla extract 

Instructions:

1. Peel and cube the mango, then mixture it till easy, or use pre-made mango puree
2. In a bowl, combine the coconut milk, mango puree, honey (or maple syrup), and vanilla extract.
3. Stir inside the chia seeds till evenly distributed.
4. Cover the bowl and refrigerate for as a minimum 4 hours (or in a single day) so the chia seeds can absorb the liquid, thickening the pudding.
5. Give the pudding a stir before serving. Enjoy chilled for a clean, tropical dessert or breakfast parfait.

5. Tropical Mango Chutney

A flexible condiment with an ideal stability of candy, tangy, and spicy notes. This chutney is a top notch for grilled meats, fish, zesty sandwich unfold or any Indian dish.

Ingredients

• 2 cups chopped ripe mango
• 1/2 cup vinegar
• 1/4 cup brown sugar
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon grated fresh ginger
• 1 small red chili
• Salt, to flavor

Instructions

1. Take a medium saucepan, combine the chopped mango, apple cider vinegar, and brown sugar.
2. Stir inside the onion, garlic, ginger, and red chili.
3. Bring the aggregate to a gentle simmer over medium warmth.
4. Let it cook for approximately 25 mins–half-hour, stirring every now and then, till the mango softens and the chutney thickens.
5. Season with salt and alter the beauty with a little extra brown sugar if wanted.
6. Allow the chutney to chill. Serve it as a condiment for grilled chicken, fish, or to wraps and sandwiches or any Indian dish.

6. Mango Quinoa Salad

This light and nutritious salad combines the natural sweetness of mango with a healthy god of quinoa and fresh vegetables. He makes the perfect meal on his own or an inspirational side dish.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups of water or vegetable broth
• 1 large ripe mango, peeled and diced
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1//4 cup of fresh cilantro (or mint), chopped
• 1 lime juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Take a medium pot, bring quinoa and water together. Reduce heat, cover and simmer to 15 minutes until quinoa is fully cooked. Flows with a fork and let it cool to room temperature.
2. Now, in a large mixing bowl, combine the cooled quinoa with the mango, bell pepper, cucumber, red onion and chopped herbs.
3. Pour with lime juice and olive oil.
4. Season with salt and pepper, then gently toss to mix all the ingredients.
5. Refrigerate the salad for 30 minutes before serving, mixing the taste beautifully.

Enjoy and Get Creative!

These clean mango recipes provide refreshing and versatile methods to experience mangoes this season. Feel loose to experiment with the aid of adding your personal twist-perhaps a sprint of chili to the salsa or a sprinkle of nuts on the salad. Happy cooking and appreciate the tropical goodness!