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One Mango, Five Ways: Creative Dishes You’ve Probably Never Tried

Jul 2025   •   Rigo   •   201

Mangoes are beloved around the world for their juicy sweetness and tropical flavor, but most people never go beyond smoothies, chutneys, or just eating them fresh. The truth is, mangoes are one of the most flexible fruits you can cook with—and they’re just waiting to be used in more creative ways. Whether you grow your own or pick them up from a local market, trying new recipes can change the way you look at this fruit entirely.

Let’s start with something unexpected: mango pizza. It may sound strange, but it works. Think of it as a tropical twist on the classic prosciutto and pineapple combination. Using a thin crust base, spread a light tomato or even mango puree, top with mozzarella, thinly sliced mango, chili flakes, and prosciutto or cured ham. Once it’s baked, the contrast of salty, spicy, and sweet flavors hits just right. It’s a combination that surprises people in the best way possible.

Next up is mango butter. Not mango-flavored butter—actual mango blended into butter. This one is especially popular among foodies who want to elevate their breakfast routine. By combining ripe mango pulp with softened unsalted butter and a touch of sea salt, you get a vibrant spread that’s perfect on toast, pancakes, waffles, or even melted on grilled corn. It’s easy to make, and it stores well in the fridge for about a week.

Another dish that doesn’t get enough attention is grilled mango skewers. Mango holds up surprisingly well on the grill, especially when it’s just slightly underripe. Cut into thick cubes and tossed with olive oil, lime juice, and a bit of chili powder, grilled mango can be served alongside meats, tossed into a salad, or eaten on its own. The heat caramelizes the natural sugars and brings out an almost smoky sweetness that pairs well with savory flavors.

For those who like chilled treats, there’s mango gazpacho. A twist on the traditional Spanish cold soup, this one uses mango as a base along with cucumber, bell pepper, lime, and a touch of mint. It’s refreshing and light—perfect for hot days or as a starter course for summer dinners. It also showcases mango in a completely different light, away from the usual dessert role.

And finally, there’s the mango sushi roll. Not the sweet kind you might find at novelty sushi spots—but real sushi, using mango slices instead of or alongside fish. Some chefs wrap thinly sliced mango around sushi rice and spicy tuna, or use it as a topping for vegetarian rolls filled with avocado and cucumber. The slight acidity and sweetness of the mango adds a clean finish to the bite, and it looks beautiful on the plate.

These are just a few ways to use mango that step outside the ordinary. What makes experimenting with mango so fun is how well it plays with other flavors—spicy, salty, sour, and even smoky. For collectors and mango growers, trying different recipes is a great way to enjoy the fruits you’ve worked hard to cultivate. It also makes sharing your harvest that much more exciting, especially when you bring a dish people haven’t tried before. Cooking with mango doesn’t always mean going sweet—sometimes the best surprises come when you take it in a totally different direction.