9 mango recipes to enjoy the cheapest fruit

Rich in vitamins, fiber and antioxidants, mango is a fruit with a summer face! But know that you can still improve this list up your sleeve it is also more accessible🇧🇷 According to the November Extended National Consumer Price Index (HICP), the price of fruit decreased by 7.12%.

Second only to zucchini, when it comes to price cuts, one thing is certain: the fruit is versatile in the kitchen. So, how about taking advantage of the right moment to consume a lot of it and create recipes with mango? The possibilities are many, ranging from desserts, sauces, savory pies and desserts!

Go beyond consumption in nature and innovate by preparing recipes with mango. We’ve handpicked tasty and practical meal options that everyone in the house will love! Check below:

Mango Cheesecake

Time: 1h10 (+4h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 packet of cornstarch biscuit crumbs (200 g)
• 3 tablespoons of butter
• 1 egg white

Filling

• 3 diced mangoes
• 1/2 cup (tea) of water
• 400 g of cream cheese
• 1 cup (tea) of sugar
• 1/2 can of condensed milk
• 3 eggs
• 2 yolks

Roof

• 1/2 can of condensed milk
• Juice of 2 lemons

Method of preparation:

1. For the filling, blend the mango and water in a blender until smooth.
2. Strain through a sieve, reserve 1/2 cup (tea) for garnish, and transfer the rest to a bowl.
3. Add cream cheese, sugar, condensed milk, eggs, egg yolks and mix. Reserve.
4. In a bowl, work the biscuit with the butter and the egg white to form a moist crumb.
5. Line the bottom of a 24 cm diameter springform pan, pressing it with your fingers.
6. Spread the mango cream on top and bake in a low, preheated oven for 40 minutes or until solidified. Let cool.
7. Spread the reserved mango pulp and the ingredients for the mixed filling on top, forming strands.
8. Refrigerate for 4 hours. Unmold and serve.

Mango Mousse with Chantilly

Time: 20min (+4h of fridge)

Performance: 15 units

Difficulty: easy

Ingredients:

• 2 diced mangoes
• 1 can of condensed milk
• 1 cup cottage cheese (chopped)
• 1/2 cup concentrated mango juice
• 1 jar of cream (300 g)
• 1/2 cup (tea) sugar
• 1 sachet of unflavored gelatin powder
• 4 cups of ready-made whipped cream
• Diced mango to decorate

Method of preparation:

1. In a blender, beat the mango, condensed milk, cottage cheese, juice, cream, sugar, and gelatin prepared according to package directions until smooth.
2. Transfer to a bowl and gently stir in 2 cups (tea) whipped cream with a spoon.
3. Distribute in individual bowls and refrigerate for 4 hours.
4. Put the remaining whipped cream in a pastry bag and decorate the mousse.
5. Decorate with mango cubes and serve immediately.

Panna cotta with mango jam in a cup

Time: 1h (+2h of fridge)

Performance: 15 portions

Difficulty: easy

Ingredients:

• 1 and 1/2 cups fresh milk (tea) cream
• 1 and 1/2 cup (tea) of milk
• 2 cans of condensed milk
• 1 tablespoon of butter
• 1 tablespoon of corn starch
• 4 gems
• 1 teaspoon (coffee) of vanilla essence
• Chopped mango and mint leaves for garnish

Marmalade

• 2 cups mango (chopped)
• 1/2 cup mango juice concentrate
• 1 cup (tea) of sugar

Method of preparation:

1. For the jelly, put the mango, juice and sugar in a pan over medium heat and mix until a not too thick syrup is formed. Remove from heat and leave to cool.
2. For the cream, in a skillet over medium heat, add the fresh cream, milk, condensed milk, butter, cornstarch, egg yolks and stir until thickened.
3. Remove from the heat, add the vanilla essence and stir until smooth.
4. To assemble, in individual cups, make a layer with the mango jam and complete the cup with the cream. Garnish with chopped mango and mint leaves.
5. Refrigerate for 2 hours.
6. Remove from the fridge and serve.

Sirloin with mango salsa

Time: 1h40 (+24h rest)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1.5 kg sirloin (piece)
• 3 crushed garlic cloves
• Juice of 4 oranges
• 1 lemon juice
• Salt and black pepper to taste

Sauce:

• 2 tablespoons of butter
• 1 small grated onion
• 1 mango cut into cubes
• 2 cups of mango juice concentrate
• 1 teaspoon dried thyme
• 1 teaspoon of salt
• 1 tablespoon (coffee) pepper sauce

Crumbs:

• 1/2 cup bacon (chopped)
• 1 cup mixed mixed greens (frozen)
• 2 hard-boiled and chopped eggs
• 2 cups (tea) of seasoned cassava farofa
• 1 tablespoon chopped parsley

Method of preparation:

1. Season the loin with the garlic, orange juice, lemon juice, salt and pepper.
2. Let sit for 24 hours, turning every 4 hours to collect the seasoning.
3. Cover with aluminum foil, transfer to a mold and place in a medium preheated oven for 40 minutes.
4. Remove the paper and let it rest for another 10 minutes, always watering with the broth that forms in the mould.
5. Remove and leave to rest.
6. For the salsa, heat the butter in a skillet over medium heat, sauté the onion until translucent, add the mango, juice, thyme, salt and cook, stirring occasionally, for 10 minutes or until slightly thickens and reduces.
7. Add pepper and mix. Reserve.
8. For the farofa, in a pan, over medium heat, brown the bacon in its own fat, brown the vegetables in the fat that has released, add the eggs, the farofa, the parsley and mix.
9. Serve the loin with the mango salsa on a farofa-lined plate.

Mango salad with buffalo cheese

Ingredients:

• 1/2 bunch of crunchy lettuce
• 1/2 bunch of red lettuce
• 1/2 package of radicchio
• 1 sliced ​​mango
• 1 cup diced buffalo mozzarella
• 2 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of pink pepper
• Salt and freshly ground black pepper to taste

Method of preparation:

1. Assemble the salad, starting with the leaves.
2. Then add the oil and vinegar.
3. Arrange the sliced ​​mango, the buffalo cheese and the pink pepper, spreading the ingredients over the leaves.
4. Finish seasoning the salad with salt and pepper.
5. If desired, drizzle a small amount of olive oil and vinegar over the fully assembled salad.

Mango chicken flan

Time: 1h25 (+30min rest)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 4 cups wheat flour (tea)
• 1 1/3 cups butter (tea)
• 2 large eggs
• 3 tablespoons of ice water
• 2 teaspoons of salt
• egg to brush
• margarine for greasing

Filling

• 650 g of minced smoked chicken
• 2 tablespoons of butter
• 1 chopped onion
• 3 medium mangoes chopped
• 1 tablespoon of dry white wine
• 1 tablespoon of chopped coriander
• salt to taste

Method of preparation:

1. Mix all the ingredients of the dough and let it rest for 30 minutes in the refrigerator.
2. Fry the chicken in butter with the onion, add the mango, the wine and lastly the coriander and salt.
3. Open the dough with a rolling pin, leaving it 0.5 cm thick.
4. In a margarine-greased removable bottom, line with pastry, reserving a piece of pastry to cover.
5. Then put the filling, cover with the pastry, brush with the egg and bake in a medium oven for 35 minutes.

Salmon with mango salsa

Time: 1 hour

Performance: 4 portions

Difficulty: easy

Ingredients:

• Salmon fillet of 1 kg
• 2 sachets of powdered fish seasoning
• 1/2 cup butter (diced)

Sauce

• 2 tablespoons of butter
• 1 grated onion
• 1 teaspoon ginger (minced)
• 1 cup mango pulp (tea)
• 1 cup mayonnaise (tea)
• salt to taste

Method of preparation:

1. Season the fish with the seasoning powder and cut the fillet into 4 pieces.
2. Put it in a form, divide the butter between the pieces and take it in the medium oven, preheated, for 30 minutes.
3. For the sauce, in a skillet, melt the butter over medium heat and saute the onion and ginger for 3 minutes.
4. Add the mango pulp and when it boils turn off and mix the mayonnaise.
5. Hit the salt, water the fish and serve after.

Ribs with rice and mango

Time: 1 hour

Performance: 8 portions

Difficulty: easy

Ingredients for Ribs with Rice and Mango

• 800 g of diced pork ribs
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 1 chopped onion
• 3 1/2 cups (tea) white rice
• 1/2 glass of dry white wine
• 2 cups chopped palmer mango (tea)
• 6 cups of water (tea)
• salt to taste
• parsley for sprinkling

Method of preparation

1. In a skillet fry the schnitzel cubes in olive oil until golden brown and set aside.
2. In a saucepan, melt the butter, sauté the onion, the rice, add the white wine and the mango and sauté for 5 minutes.
3. Add the ribs, stir and add the water and salt to cook.
4. Leave over medium heat covered for 15 minutes, then open to dry for 10 minutes.
5. Depending on the thickness of the pan, you can add a little more water.
6. Sprinkle with parsley before serving.

Mango mango and pepper

Time: 50min (+4h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 cup diced ripe mango
• 1/2 cup concentrated mango juice
• 1 can of condensed milk
• 1 jar of cream
• 1 sachet of unflavored gelatin powder
• Oil for greasing
• Mango slices to decorate

Syrup

• 1/2 cup concentrated mango juice
• 1/3 cup (tea) sugar
• 2 spoons of honey
• 1 seedless chilli, minced

Method of preparation:

1. In blender, beat mango, juice, condensed milk, heavy cream, and gelatin prepared according to package directions.
2. Put it in a hole in the middle 24 cm in diameter greased.
3. Refrigerate for 4 hours.
4. For the syrup, bring the ingredients to a simmer for 10 minutes or until reduced by half. Let cool.
5. Develop the pudding, drizzle with the syrup, decorate with the mango and serve.

🇧🇷The best content in your email for free. Choose your favorite Terra newsletter. Click here!

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.