A sweet and tart refreshing spiced drink concentrate made with fresh mangoes.
'mangoes' on Serious Eats
Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream.
This smoothie is a mash-up of a lassi, the Indian yogurt drink, and the spicy mangoes sold by street vendors.
Staying true to its name, mango forms the sweet base here, but this sauce also delivers all the tangy and spicy complexity that makes a great barbecue sauce.
[Photograph: Leela Punyaratabandhu] An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves...
Dried mango was matched up with cilantro, garlic, and jalapeno to make this juicy chicken link. It's bright, fresh, and fruity.
As Jaden Hair in The Steamy Kitchen Cookbook admits in the intro, she adapted the pan-frying technique used here from Nigel Slater, a great cookbook author from England. The chicken is cooked skin-side down over high-heat until browned, and then the pan is covered and the heat turned to medium-low. The slow-cooking leaves the meat incredibly tender and flavorful. I initially worried that the sauce—made with curry powder, chopped mango, fresh mint, and rice vinegar—would be a little too sweet. Instead, it's restrained and a perfect complement to the meat.
Chutney has become a catch-all word for South Asian condiments. They come in all flavors, textures, and consistencies, although, at least for myself, when I hear "chutney" I'm usually thinking of a sweet, saucy pickled fruit or vegetable condiment, which is exactly what sweet mango chutney is.
Mango chutney, a chunky condiment from India and Pakistan that is found everywhere in the UK, is made from raw, green mangoes, which explains some of that tart, almost citrusy flavor. It's perfect with melting cheese. The chutney and the cheddar, squeezed together between two crusty toasted slices of bread, is the perfect snack.
Notes: This recipe calls for unsweetened coconut milk, not cream of coconut—don't mix them up! The rice needs to be completely cooled before folding in the whipped cream, otherwise it will turn to liquid. Spreading the warm rice pudding out...
[Photograph: Louise "Chiffonade" Brescia]...