Mango Chutney

Yield: 1 1/2 cups

1 lb green mango (ripe but firm)

1 stick cinnamon (2 inches)

2 whole cloves

1 tsp cumin seeds

1 tsp coriander seeds

2 cardamom pods, cracked

3/4 cup water

1 tsp grated ginger

1 clove garlic, crushed

1/2 cup vinegar

2-3 whole dried red chilies

1 tsp salt

3/4 cup brown sugar

1. Peel the mango and cut the flesh into 1-inch cubes. Discard the pit.

2. Using a piece of cheesecloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle.

3. In a small pot, cook the mango, spices (in the cheesecloth), water, ginger, and garlic until the mango has become mushy, about 10 minutes.

4. Add the vinegar, dried red chilies, salt, and sugar.

5. Cook for 30 minutes or until the chutney is thickened. Squeeze out the cheesecloth and discard it.

6. Transfer the chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.

https://rasamalaysia.com/mango-chutney/

Strawberry Mango Avocado Salsa

Yield: 3 cups

1 cup strawberries, diced 

1 cup mango, diced

1 avocado, diced

1 jalapeno, seeded and finely diced

2 tbsp shallot, finely diced

3 tbsp cilantro, chopped

zest and juice of 1 lime

1/4 tsp salt

1/4 tsp black pepper

1. Place all ingredients in a medium bowl and mix to combine.

https://www.ambitiouskitchen.com/avocado-strawberry-mango-salsa/

Thai Yellow Coconut Chicken Curry

Yield: 4 servings

1 tbsp coconut oil

1 onion, diced

3 cloves garlic, minced

1 tbsp ginger, minced

1 Thai red chili (or serrano pepper), thinly sliced (optional: with seeds)

salt and pepper

1 lb chicken thighs, cut into pieces

3 tbsp red curry paste

1 can coconut milk

2 tbsp coconut sugar

1 tbsp tamari

2 tsp ground turmeric

1 red bell pepper, diced

1 green bell pepper, diced

1 ripe mango, cubed

1/4 cup peas

juice of 1 lemon

1/4 cup cashews

fresh cilantro, for serving

1. In a large pot, heat coconut oil over medium heat. Once hot, add onion, garlic, ginger, and chili. Add a pinch of salt and pepper, and sauté for 2 to 3 minutes, stirring frequently.

2. Add chicken and stir.

3. Add red curry paste and stir, and cook for 2 minutes more.

4. Add coconut milk, coconut sugar, tamari, and turmeric. Bring to a simmer.

5. Once simmering, add red pepper and green pepper. Reduce heat slightly to medium-low and cook for 5 to 10 minutes, stirring occasionally.

6. Once the peppers are softened, add mango, peas, and lemon juice, and simmer for 2 to 3 minutes more over low heat.

7. Garnish with cashews and cilantro and serve over rice.


https://minimalistbaker.com/thai-yellow-coconut-curry-mango/

Mango Salsa

Yield: 2 cups

1 mango, diced
1 avocado, chopped
1 shallot, finely diced
3 tbsp cilantro, chopped
zest and juice of 1 lime
1 tbsp olive oil
salt and pepper

1. In a large bowl, stir together all ingredients until combined.

Cabbage Mango Slaw

Yield: 4 servings (side)

1/2 small red cabbage, shredded fine

1 mango, julienned

1 tbsp olive oil (or simply omit and use extra lime)

1/4 cup cilantro, chopped

1/2 tsp salt

1 lime, juiced

1. Add all ingredients to a mixing bowl. Stir to combine. 

Mango and Curried Chickpea Salad

Yield: 4 side servings

1 small cauliflower, broken into small florets
3 tbsp olive oil
1 medium onion, thinly sliced
1/2 tsp salt
1 tsp ground coriander
1 tsp black mustard seeds
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp curry powder
1 tsp sugar
1 can chickpeas
1 large ripe Alphonso mango, diced
1 jalapeno pepper, seeded and finely chopped
1 cup cilantro, chopped
3 tbsp lime juice
1 cup baby spinach leaves

1. Bring a large pot of water to boil and blanch cauliflower for 1 minute. Drain and pat dry.
2. In a medium pan, heat 2 tbsp oil over medium-high heat. Add the onion and cook for 5 minutes.
3. Add spices and cook for 2 minutes. Transfer to a medium bowl.
4. In the same pan, heat remaining 1 tbsp of oil. Add cauliflower and fry for 3-4 minutes, just to give it colour.
5. Add cauliflower to bowl with onions. Add chickpeas, mango, jalapeno, cilantro, lime, and spinach. Stir well and serve at once, or chill and serve within 24 hours.