3 Mango Recipes You’ll Go Crazy Over


Summer makes me crave fresh, tropical fruit — namely, mango. Something about the sweet, refreshing fruit just screams “summertime” and it always helps cool me down on a hot summer day.

Check out these delicious and easy recipes using one of my all-time favorite fruit.

3 Mango Recipes You’ll Go Crazy Over :

1. Mango Smoothie


  • ½ cup Greek nonfat vanilla yogurt
  • 1 cup frozen mango chunks
  • ½ a banana, sliced
  • 1 tablespoon honey
  • ¼ cup milk
  • ½ cup crushed ice


Place all ingredients in a blender and pulse until smooth. You can use fresh mango in this recipe, but I like how the frozen chunks keep it cool, and it saves time. Makes enough for two smoothies.

2. Mango Salsa


  • 1 ½ cups fresh mango, diced
  • 1 tablespoon jalapeno, diced
  • ¼ cup red bell pepper, diced
  • ¼ cup red onion, diced
  • 2 tablespoon chopped cilantro
  • 1 tablespoon lemon juice


Mix all ingredients together. You can add salt and pepper to taste if desired. This recipe is perfect with a bag of salty tortilla chips and a cool glass of sangria. It’s also great on top of fish or shrimp tacos.

3. Red Quinoa and Mango Salad

Hot weather requires a side dish switch. Instead of a hot and heavy starch like mashed potatoes, try this tasty whole grain salad.


  • 3/4 cup red quinoa
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 shallot, minced
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 orange bell pepper, finely diced
  • 1 mango, cut into 1/4-inch dice
  • 1/4 cup chopped fresh mint leaves


Rinse the quinoa in a strainer several times with cold water. In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil. Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open, 10 to 15 minutes. Fluff with a fork. Set aside to cool.

In a large mixing bowl, add the vinegar, mustard, garlic, shallot, 2 teaspoons salt and 5 to 6 turns freshly ground black pepper. While pouring in a slow, steady stream, whisk in the olive oil until fully incorporated and lightly emulsified. Add the peppers, mango, mint and quinoa. Toss to combine well and serve.