Recipes

Endless ways to enjoy and appreciate mango.

Recipes 👇

1. Mango Sticky Rice

Ingredients:

For the sticky rice:

1 cup glutinous (sweet) rice

1 ¼ cup coconut milk

¼ cup sugar

¼ tsp salt

For the coconut sauce:

½ cup coconut milk

1 tbsp sugar 

Pinch of salt

1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Toppings:

2 ripe mangoes, sliced

Toasted sesame seeds 

Instructions:

1. Soak and cook the sticky rice:

Rinse the rice until water runs clear. Soak in water for at least 4 hours or overnight. Steam the rice for 25–30 minutes until tender. (You can also use a steamer basket lined with cheesecloth.)

2. Make the coconut rice mixture:

In a saucepan, heat 1 ¼ cup coconut milk with sugar and salt. Stir until dissolved. Don’t boil. Pour this over the cooked hot rice. Mix gently, cover, and let sit for 20–30 minutes to absorb.

3. Make the coconut sauce:

In a small saucepan, heat ½ cup coconut milk with sugar and salt. Add cornstarch slurry if using. Simmer until slightly thickened.

4. Assemble:

Serve a scoop of sticky rice with mango slices. Drizzle with coconut sauce and top with sesame seeds and fresh mint if desired. Enjoy!

2. Korean Mango Bingsu 

Ingredients:

2 cups milk (or sweetened milk) — frozen and shaved

1 ripe mango, diced

2–3 tbsp sweetened condensed milk

1 scoop vanilla, mango ice cream or whipped cream (optional)

Mango syrup or puree (optional, for drizzling)

Mint leaves or extra mango for garnish

Instructions:

Freeze milk: Pour milk into a shallow tray and freeze until solid. Then shave using a blender or ice shaver.

Prepare mango: Dice fresh ripe mango and chill.

Assemble: In a bowl, layer the shaved milk ice, top with mango cubes, drizzle with condensed milk, and add a scoop of ice cream.

Optional: Drizzle mango syrup and garnish with mint leaves.

Serve immediately and enjoy cold!

3. Mango Sago 

Ingredients:

3 large ripe mangoes, peeled and diced (reserve a few cubes for topping)

1 cup small sago (tapioca pearls)

1 cup nata de coco, drained

1 cup evaporated milk (or whole milk)

1 cup condensed milk (adjust for sweetness)

1 can cup coconut milk 

Crushed ice or chilled water (as needed)

Instructions:

Cook the sago: Bring a pot of water to boil. Add sago and cook for about 10–15 minutes, stirring occasionally. Turn off heat, cover, and let sit for another 10 minutes until pearls turn translucent. Rinse under cold water and drain.

Prepare the mango base: 

Option 1 (Creamy): Blend 2 mangoes with evaporated milk, condensed milk, and coconut milk until smooth.

Option 2 (Chunky): Skip blending and just use diced mangoes mixed directly into the milk mixture for a fruitier texture.

Assemble the dessert: In a large bowl, combine mango cream mixture, cooked sago, nata de coco, and diced mango cubes. Mix gently until well combined.

Chill & serve: Refrigerate for at least 1 hour before serving. Serve in cups or bowls, topped with extra mango cubes. Add crushed ice for an even cooler treat.

4. Mango Cheesecake 

Ingredients:

Crust

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tbsp unsalted butter, melted

Cheesecake Filling

16 oz (450 g) cream cheese, softened

¾ cup sugar

1 cup mango puree (from ripe mangoes)

3 large eggs, room temp

1 tsp vanilla extract

½ cup sour cream or heavy cream

Mango Topping

1 cup mango puree

2 tbsp sugar (adjust to sweetness of mango)

1 tsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Fresh mango slices for garnish

Instructions

1. Make the Crust. Mix graham cracker crumbs, sugar, and melted butter until sandy. Press into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes. Cool slightly.

2. Make the Filling. Beat cream cheese and sugar until smooth. Add mango puree, vanilla, and sour cream/heavy cream. Mix well. Add eggs one at a time, mixing on low (don’t overmix). Pour batter into the crust.

3. Bake. Place pan in a larger pan with hot water (water bath). Bake at 325°F (160°C) for 50–60 minutes, until the center is just set. Turn off oven, leave cheesecake inside with door slightly open for 1 hour. Chill in fridge at least 4 hours or overnight.

4. Mango Topping. In a saucepan, heat mango puree with sugar. Add cornstarch slurry if you want it thicker. Cool before spreading over cheesecake. Top with fresh mango slices before serving.

Tip: For a no-bake version, use whipped cream + gelatin with mango puree for the filling instead of baking.

5. Mango Lassi (Indian mango drink)

Ingredients:

1½ cup Mangoes chopped or 1 cup canned mango pulp

¾ cup plain or Greek yogurt 

¾ cup whole milk or milk of your choice

1 tablespoons sugar or honey

¼ teaspoon cardamom powder 

1 cup ice cubes 

To a blender jar, add mangoes, yogurt, milk, cardamom powder and sugar.

Blend until the mango lassi is super smooth. It should be thick yet of pouring consistency.

Taste test and add more sugar if you want it sweeter or more milk or ice if you prefer it thinner. 

Pour Mango Lassi to serving glasses and garnish with mint. Enjoy

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