3 delicious Mango recipes to try this weekend

Mango season is here, and markets are already bursting with the sweet, golden fruit. For many people, the easiest way to enjoy mangoes is simply slicing them up, blending them into a drink, or tossing them into a smoothie. While there is nothing wrong with those classics, mangoes are incredibly versatile and can be used in a wide range of dishes that go far beyond the usual options.

If you are looking to try something a little different this weekend, these mango recipes offer creative ways to enjoy the fruit while it is in season.

Mango coconut bread 

Recipe by Bonnie Gross

This moist mango bread combines the natural sweetness of ripe mangoes with coconut and warm spices. It makes a great breakfast loaf or weekend snack.

Ingredients

2 cups flour (you can use half whole wheat flour if preferred)

2 teaspoons baking soda

¾ cup sugar (you can reduce to ½ cup if you prefer less sweetness)

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon ginger

2 cups ripe mangoes, diced and lightly mashed

3 eggs

¾ cup oil (can be reduced to ½ cup for a lighter version)

1 teaspoon vanilla

½ cup chopped walnuts or pecans (optional)

½ cup shredded coconut (optional)

½ cup raisins or chopped dates (optional)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-by-5-inch loaf pan.

Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon and ginger. Create a small well in the center.

Prepare the mango mixture. In another bowl, mash the diced mangoes slightly so that small pieces remain.

Add the wet ingredients. Mix the eggs into the mashed mangoes, then add the oil and vanilla and combine well.

Combine wet and dry ingredients. Pour the mango mixture into the well in the dry ingredients and stir until fully mixed.

Add optional ingredients. Fold in the shredded coconut, raisins and chopped nuts if using.

Bake the bread. Pour the batter into the prepared loaf pan and bake for 1 to 1½ hours, or until a cake tester inserted in the center comes out clean.

Cool before slicing. Allow the bread to cool slightly before removing from the pan and slicing.

Tip: Because the batter is very moist, you can also divide it into three mini loaf pans or muffin cups to help it bake more evenly. In that case, bake for about 30–35 minutes, checking that the center is fully cooked.

Mango lemon bars

Recipe by Bonnie Gross

These mango lemon bars combine a buttery shortbread crust with a bright, tropical filling made from mango puree and fresh lemon juice. The result is a sweet and tangy dessert that is perfect for sharing over the weekend.

Ingredients

For the shortbread crust

12 tablespoons (¾ cup) butter, melted and cooled

½ cup granulated sugar

1 teaspoon lemon zest

½ teaspoon salt

1 teaspoon vanilla extract

2 cups all-purpose flour

For the filling

1¼ cups sugar

3 tablespoons all-purpose flour

4 large eggs

1¼ cups mango puree (about 2–3 mangoes)

⅓ cup lemon juice

Zest of 1 lemon

Directions

Preheat the oven to 325°F (163°C) and grease a 9 × 13-inch baking pan.

Prepare the crust. In a medium bowl, stir together the sugar, salt, lemon zest and vanilla extract. Add the flour and melted butter and mix until a crumbly, stiff dough forms.

Press the dough into the pan. Spread the dough evenly across the bottom of the prepared pan, pressing it down firmly. Place the pan in the freezer for about 5 minutes to help the crust firm up.

Bake the crust. Transfer the pan to the oven and bake for 25–30 minutes, or until the crust is lightly golden brown and set.

Make the filling. While the crust is baking, whisk together the sugar and flour in a large bowl. Beat in the eggs, then add the mango puree, lemon juice and lemon zest. Mix until smooth.

Add the filling. Once the crust is golden brown, pour the filling over the hot crust.

Bake again. Increase the oven temperature to 350°F (175°C) and bake for another 22–24 minutes, or until the filling is set.

Cool and slice. Allow the bars to cool completely before cutting into squares.

Storage: Keep the bars refrigerated until ready to serve.

Mango ice cream pops

Recipe from Mango.org

Mango ice cream pops have recently become a viral trend on TikTok, with many people rushing to stores to buy and taste them. The bright mango-shaped popsicles coated in chocolate have caught attention for how realistic they look and how creamy they taste. The good news is that you don’t have to hunt them down in stores—you can easily recreate them at home using fresh mangoes while they are in season.

Ingredients

1 cup ripe mango, pureed

1 cup heavy whipping cream

½ can sweetened condensed milk

1 tablespoon coconut oil

1 tablespoon freeze-dried strawberry powder or red food coloring

1 cup yellow chocolate candy melts

Popsicle sticks

Mango-shaped silicone molds

Directions

Prepare the mango puree.

Peel and remove the pit from the ripe mangoes, then blend the flesh until smooth to make about 1 cup of mango puree.

Whip the cream.

In a large mixing bowl, use a hand mixer to whip the heavy whipping cream until stiff peaks form.

Add condensed milk.

Pour the sweetened condensed milk into the whipped cream and mix on low speed until fully combined.

Add the mango.

Add the mango puree and continue mixing on low speed until the mixture becomes smooth and evenly colored.

Fill the molds.

Pour the mango mixture into mango-shaped silicone molds or another freezer-safe popsicle mold. Insert a popsicle stick into each cavity.

Freeze.

Place the molds in the freezer and freeze for at least 6 hours, or until the pops are completely solid.

Melt the chocolate coating.

Place the yellow chocolate candy melts in a microwave-safe bowl. Add 1 tablespoon of coconut oil to thin the chocolate.

Microwave in intervals.

Heat the chocolate in 30-second intervals, stirring after each interval until the chocolate is fully melted and smooth.

Prepare for dipping.

Line a baking sheet with parchment paper.

Dip the pops.

Once the ice cream pops are frozen solid, remove them one at a time and quickly dip each into the melted chocolate, ensuring an even coating.

Set the coating.

Place the coated pops onto the parchment-lined baking sheet and return them to the freezer until the chocolate hardens.

Create the mango effect.

Lightly brush freeze-dried strawberry powder or a thin layer of red food coloring onto parts of the chocolate coating to create a gradient that mimics the look of a real mango.