This dairy-free creamsicle smoothie (think Orange Julius with a little more oomph) uses puréed whole kumquats for the citrus component.
'mango' on Serious Eats
Made with cream and sugar, flavored with lime zest, and thickened with lime juice into a pudding-like consistency, these possets are an easy, elegant chilled dessert. A simple mango-and-mint fruit salad adds refreshing and tropical touch.
This black rice salad is full of color: avocado and cilantro for a shock of green, mangoes, and oranges for some stark contrast, followed by a sprinkle of red onion and a shower of earthy, crunchy pepitas, all tied together with chili and cumin-spiked orange vinaigrette.
The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Spooned into this tropical take are layers of juicy mango, pineapple, and toasted coconut.
Summer's the time to break out the blender for morning smoothies—the weather's hot and the fruit is ripe. Get out of your berry-and-yogurt rut with this ultra-creamy smoothie using a usually-savory ingredient: avocado.
It's natural to associate crème brûlée with overindulgence. A Lighter Way to Bake uses light cream and lemon to craft a lighter version. It's still sweet and creamy, but not as heavy.
Smoky ancho chili peppers and grilled mango sound like the start of a salsa, but here they serve as the base of a deliciously sweet and earthy cocktail made with mezcal.
A tangy treat to can during the brief, but wonderful, champagne mango season. Toss some with carrots before roasting or add a spoonful to a bowl of rice to make the quickest of meals.
The combination of velvety smoothness and intense creaminess of fresh Brillat-Savarin cheese sandwiched between a passion fruit glaze and a thin crumb crust is absolutely gorgeous. Further enhanced by a mango puree, serve this dessert when you're ready to say goodbye to winter.
The round sweetness of mango gets a kick from spicy ginger and tart lemon in this tequila cocktail. If you have it, use reposado tequila, which lends a warm oakiness to the drink, balanced here with a touch of bright, grassy cilantro.
In this twist on the classic upside down cake, the pineapple is put in the batter, which adds extra moisture, texture, and a fruity flavor to the crumb. The top of the cake is sliced mango, which enhances the dish's tropical flavors.
As a person who steers more toward bacon and steak in the morning, this is one of the precious few sweet dishes that graces my breakfast table with any regularity. Inspired by a coconut breakfast porridge found commonly throughout the Caribbean, this aromatic dish makes for a wonderful and filling vegan brunch.
This frothy concoction is sweet, sour, and spicy, too.
The simplicity of florentine cookies leaves them open to interpretation. In this case, dried chopped mango adds a chewy, sweet, slightly tart flavor that goes very well with a base of chopped pecans.
This tamarind and coconut-enhanced take on a traditional lassi is downright refreshing, a little tart with just the right amount of sweet and smooth.
This quick and delicious smoothie has just three ingredients: ripe Ataulfo mango, frozen blackberries, and unsweetened kefir.
If you're new to—or slightly suspicious of—green smoothies, this recipe is the place to start. It's easy to like and every bit as friendly as befits someone from the tropics.
Batidas are a family of cocktails that feature the Brazilian spirit Cachaça, which is made from fresh sugar cane juice that is fermented and distilled. This version uses mango juice, coconut milk, plus a little lime juice and agave to round things out.
A mere few minutes of work and minimal ingredients can turn a rather ho-hum bottled barbecue sauce into serious eats.