5 Fresh Mango Recipes Just in Time for Summer

How to make use of your mangoes this season.

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You can smell the sweetness it in the air each year as mangoes start to form on trees around Hawaii. Every May through October, mangoes ripen to the delight of keiki and kupuna alike. If you’re lucky enough to have a mango tree in your yard, it can be hard to find ways to use them all. Before you give them away or let them go bad, try some of these creative recipes to make the most of this local favorite.

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Mango Sorbet


  • 1/3 cup of sugar
  • 1/2 cup of water
  • 4 cups mango, diced

First, prepare simple syrup by heating the sugar and water in a small saucepan over low heat until the sugar dissolves. Allow the syrup to cool. Then, purée the mango in a blender or food processor. Add simple syrup to the mango purée and process to combine.

Pour the mixture into a 9-inch square baking pan, cover with aluminum foil, and place in the freezer. Stir the mixture every 30 minutes for about 2 hours. (If you have an ice cream maker, pour the sweetened purée into the freezer bowl and mix about 30 minutes.) Transfer the mixture to a freezer-safe container. Cover and freeze until firm before serving.

Makes 8 servings.

Nutrition facts: 80 calories, 1g protein, 38g carbohydrates, 1g fiber, 37g total sugars

This content originally appeared in Island Scene by HMSA.

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Mango Avocado Cilantro Salsa


  • 1 mango, cubed
  • 1 avocado, cubed
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 cup minced cilantro
  • 1 jalapeno pepper, minced (optional)
  • Salt and pepper to taste

In a medium bowl, gently mix mango, avocado and onion until combined. Stir remaining ingredients together in a small bowl before adding them to the mango mixture. Stir gently until all ingredients are combined. Cover and refrigerate until ready to serve.

Makes 4 servings

Nutrition facts: 130 calories, 1g protein, 18g carbohydrates, 9g fat, 4g fiber, 12g total sugars

This content originally appeared in Island Scene by HMSA.

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Vietnamese Shrimp & Mango Lettuce Wraps


  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 small fresh red chile, thinly sliced, or to taste
  • 1/2 cup julienned mango, thinly sliced
  • 1/2 cup julienned carrot
  • 1/2 cup julienned daikon or another radish
  • 1 tablespoon canola oil
  • 1 pound raw shrimp, peeled and deveined
  • 1 head butter lettuce, leaves separated
  • 1/2 cup fresh cilantro or mint leaves (torn if large)

In a medium bowl, whisk lime juice, fish sauce, brown sugar and chile. Add mango, carrot and radish slices to the dressing and toss until coated.

In a large nonstick skillet, warm the oil over medium heat. Cook shrimp for 3 to 4 minutes, stirring once or twice, or until just cooked through.

Stir the shrimp into the mango mixture and let stand for 5 minutes. Scoop a small portion into individual lettuce leaves. Top with herbs, and serve.

Makes 4 servings.

Nutrition facts: 200 calories, 22g protein, 9g carbohydrates, 4g fat, 5g fiber, 6g total sugars

This content originally appeared on Eating Well.

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Honey Mustard Salmon with Mango Quinoa


  • 1 (8 ounce) fresh or previously frozen skinless salmon fillet
  • 2 teaspoon honey
  • 2 teaspoons spicy brown mustard
  • 1 large clove garlic, minced
  • 2/3 cup cooked quinoa, room temperature
  • 1/2 cup chopped fresh or thawed frozen mango
  • 1 to 2 tablespoons minced and seeded fresh jalapeno chile pepper
  • 1 tablespoons sliced toasted almonds
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt

Rinse salmon and pat dry with a paper towel. In a small bowl, combine honey, mustard and garlic. Brush both sides of salmon with the honey mixture. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per half-inch thickness of fish, or until salmon begins to flake when tested with a fork, turning once during cooking.

Meanwhile, in a medium bowl, stir together cooked quinoa, mango, jalapeno pepper, almonds, olive oil, salt and black pepper. Top with fresh cilantro. Serve salmon with the mango quinoa.

Makes 2 servings.

Nutrition facts: 400 calories, 26g protein, 14g carbohydrates, 18g fat, 3g fiber, 12g total sugars

This content originally appeared on Eating Well.

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Raspberry-Peach-Mango Smoothie Bowl


  • 1 cup frozen mango chunks
  • 3/4 cup nonfat plain Greek yogurt
  • 1/4 cup reduced-fat milk
  • 1 teaspoon vanilla extract
  • 1/4 ripe peach, sliced
  • 1/3 cup raspberries
  • 1 tablespoon sliced almonds, toasted if desired
  • 1 tablespoon unsweetened coconut flakes, toasted if desired
  • 1 teaspoon chia seeds

Combine mango, yogurt, milk and vanilla in a blender. Puree until smooth.

Pour the smoothie into a bowl and top with peach slices, raspberries, almonds, coconut and chia seeds to taste.

Makes 1 serving.

Nutrition facts: 450 calories, 23g protein, 46g carbohydrates, 17g fat, 8g fiber, 36g total sugars

This content originally appeared on Eating Well.

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