18 Exotic Mango Recipes Dinner Delights

Dive into the tropical vibes with our 18 Exotic Mango Recipes Dinner Delights! Perfect for home cooks looking to spice up their meal routine, this roundup brings the sweet, tangy flavor of mango to your table in the most delicious ways. From quick weeknight dinners to show-stopping dishes, these recipes promise to transport your taste buds. Ready to explore? Let's get cooking!

Mango Chicken Curry

This Mango Chicken Curry is a delightful twist on classic curry, blending sweet mango with savory spices for a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup mango puree
• 1/2 cup coconut milk
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in curry powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add chicken pieces to the skillet, cooking until they’re no longer pink, about 5 minutes.
4. Pour in mango puree and coconut milk, stirring to combine. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Finish with lime juice, stirring well. Garnish with fresh cilantro before serving.

The magic of this dish lies in the balance of sweet mango and earthy spices, creating a curry that’s unexpectedly refreshing. Serve it over rice for a complete meal that’s sure to impress.

Tip: For an extra burst of freshness, top with diced mango pieces just before serving.

Grilled Shrimp with Mango Salsa

Nothing says summer like the sweet and spicy combo of Grilled Shrimp with Mango Salsa. This dish is a vibrant, flavor-packed meal that comes together in no time.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with olive oil, 1 tsp salt, cumin, and smoked paprika until evenly coated.
3. Grill the shrimp for 2-3 minutes per side until they’re pink and slightly charred.
4. While the shrimp cooks, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt in a bowl to make the salsa.
5. Serve the grilled shrimp topped with the mango salsa.

The smoky grilled shrimp paired with the fresh, tangy mango salsa creates a perfect balance of flavors that’s sure to impress at any barbecue.

Tip: For an extra kick, leave the seeds in the jalapeño or add a pinch of chili powder to the shrimp seasoning.

Mango Glazed Salmon

This Mango Glazed Salmon brings a sweet and tangy twist to your weeknight dinner, effortlessly combining tropical flavors with the rich taste of salmon.

Ingredients

• 1.5 lbs salmon fillet
• 1 cup mango puree
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1 cup mango puree, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp grated ginger, 1 clove minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper to make the glaze.
3. Place the salmon fillet on the prepared baking sheet and brush it with 1 tbsp olive oil. Then, generously coat the salmon with half of the mango glaze.
4. Bake for 15 minutes, then remove from the oven to brush with the remaining glaze. Return to the oven and bake for another 10-15 minutes, or until the salmon flakes easily with a fork.
5. The caramelized mango glaze not only adds a glossy finish but also locks in moisture, ensuring the salmon is perfectly tender and flavorful.

Tip: For an extra kick, add a pinch of red pepper flakes to the glaze before brushing it onto the salmon.

Thai Mango Beef Salad

This Thai Mango Beef Salad is a vibrant, flavor-packed dish that brings a taste of Thailand to your table with minimal effort.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 ripe mangoes, peeled and julienned
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp chili flakes
• 1 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add the flank steak and cook for 2-3 minutes per side until just cooked through. Remove from heat and let rest for 5 minutes.
2. In a small bowl, whisk together fish sauce, lime juice, brown sugar, and chili flakes until the sugar is dissolved.
3. In a large bowl, combine the cooked flank steak, mangoes, red onion, cilantro, and mint. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle the roasted peanuts on top before serving.

The contrast of sweet mangoes with savory beef and the crunch of peanuts makes this salad a textural delight that’s as pleasing to eat as it is to look at.

Tip: For an extra kick, add a thinly sliced Thai chili to the dressing.

Mango and Black Bean Quesadillas

These Mango and Black Bean Quesadillas are a sweet and savory twist on the classic, packed with vibrant flavors and ready in just 20 minutes!

Ingredients

• 1 cup canned black beans, rinsed and drained
• 1 ripe mango, peeled and diced
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 4 medium flour tortillas
• 1 tbsp olive oil

Instructions

1. In a medium bowl, combine black beans, mango, Monterey Jack cheese, red onion, cilantro, lime juice, ground cumin, and chili powder. Mix gently.
2. Heat olive oil in a large skillet over medium heat. Place one tortilla in the skillet, spoon half of the bean mixture onto one half of the tortilla, then fold over. Cook for 2-3 minutes on each side until golden and crispy. Repeat with remaining tortillas and filling.
3. Cut each quesadilla into wedges and serve warm. The contrast of the juicy mango with the creamy beans and melted cheese makes every bite a delightful surprise.

Tip: For an extra kick, add a diced jalapeño to the filling or serve with a side of spicy salsa.

Spicy Mango Pork Chops

Spice up your dinner routine with these Spicy Mango Pork Chops, where sweet meets heat in the most delicious way.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup mango, diced
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F). Brush the pork chops with 1 tbsp olive oil and season both sides with salt and black pepper.
2. Grill or sear the pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F. Remove from heat and let rest for 5 minutes.
3. In a small saucepan over medium heat, combine the remaining 1 tbsp olive oil, mango, honey, lime juice, chili powder, cayenne pepper, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the mango softens and the sauce thickens slightly.
4. Spoon the spicy mango sauce over the rested pork chops and serve immediately.

The contrast of the juicy, spicy mango sauce against the savory pork chops creates a flavor explosion that’s sure to impress. Perfect for when you’re craving something a little out of the ordinary.

Tip: For an extra kick, add an additional 1/4 tsp of cayenne pepper to the mango sauce.

Mango Coconut Rice

Transport your taste buds to the tropics with this sweet and creamy Mango Coconut Rice, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1 ripe mango, diced
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 tablespoon shredded coconut, for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, combine the rice, coconut milk, water, 2 tablespoons sugar, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes, or until the liquid is absorbed and the rice is tender.
4. Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork.
5. Gently fold in the diced mango, then transfer to a serving dish. Sprinkle with shredded coconut for garnish.

The contrast between the creamy coconut rice and the juicy mango pieces creates a delightful texture play that’s sure to impress. Perfect for when you’re craving something a little sweet but still comforting.

Tip: For an extra tropical twist, toast the shredded coconut in a dry pan over medium heat until golden before garnishing.

Mango Avocado Salad

Brighten up your meal with this refreshing Mango Avocado Salad, a perfect blend of sweet and creamy flavors that’s as easy to make as it is delicious.

Ingredients

• 1 ripe mango, peeled and diced
• 1 ripe avocado, peeled and diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the diced mango, avocado, and red onion.
2. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
3. Pour the dressing over the mango and avocado mixture, gently tossing to coat.
4. Sprinkle with chopped cilantro and serve immediately.

The contrast between the juicy mango and buttery avocado creates a salad that’s both vibrant and satisfying, ideal for a quick lunch or a side dish at your next barbecue.

Tip: For an extra kick, add a pinch of chili powder or a few slices of jalapeño to the salad.

Mango Teriyaki Chicken

Get ready to dazzle your taste buds with this Mango Teriyaki Chicken, a sweet and savory dish that’s sure to become a weeknight favorite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup mango puree
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions

1. In a medium bowl, whisk together 1 cup mango puree, 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, and 2 cloves minced garlic to create the marinade.
2. Place 1.5 lbs boneless, skinless chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve marinade) and cook for 5-6 minutes per side, or until fully cooked through.
4. Pour the reserved marinade into the skillet and bring to a boil. Reduce heat and simmer for 3-4 minutes, or until the sauce thickens slightly.
5. Garnish the chicken with 1/2 tsp sesame seeds and 2 sliced green onions before serving.

The magic of this dish lies in the mango puree, which adds a tropical sweetness that perfectly balances the umami-rich teriyaki sauce.

Tip: For an extra burst of freshness, serve with a side of steamed jasmine rice and a sprinkle of cilantro.

Mango Lentil Soup

Warm up with this vibrant Mango Lentil Soup, a sweet and savory blend that’s as nourishing as it is colorful.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 ripe mango, peeled and diced
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant.
3. Add the rinsed lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until lentils are tender.
4. Stir in the diced mango and 1 tbsp lime juice. Cook for another 5 minutes. Season with salt to taste.
5. Garnish with fresh cilantro before serving.

The sweetness of mango perfectly balances the earthy lentils, creating a soup that’s unexpectedly refreshing.

Tip: For a smoother texture, blend half the soup before adding the mango.

Mango and Spinach Stuffed Chicken

Transform your weeknight dinner with this Mango and Spinach Stuffed Chicken, a delightful mix of sweet and savory that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup mango, diced
• 1/4 cup cream cheese, softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. In a bowl, mix together the chopped spinach, diced mango, cream cheese, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper until well combined.
3. Cut a pocket into each chicken breast, being careful not to cut all the way through. Stuff each breast with the mango and spinach mixture, then secure with toothpicks if necessary.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
5. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

The juicy mango and creamy spinach filling create a burst of flavor in every bite, making this dish a standout. Serve it with a side of quinoa or roasted vegetables for a complete meal.

Tip: For an extra kick, add a pinch of chili flakes to the stuffing mixture.

Mango BBQ Ribs

Get ready to fall in love with these Mango BBQ Ribs, where sweet meets smoky in the most delicious way possible.

Ingredients

• 2 racks of baby back ribs
• 1 cup mango puree
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 300°F. Season the ribs with smoked paprika, garlic powder, onion powder, salt, and black pepper, rubbing the spices in evenly.
2. Place the ribs on a baking sheet, cover tightly with foil, and bake for 2 hours until tender.
3. While the ribs bake, make the BBQ sauce by combining mango puree, ketchup, apple cider vinegar, and brown sugar in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
4. Remove the ribs from the oven, discard the foil, and brush generously with the mango BBQ sauce.
5. Increase the oven temperature to 400°F and return the ribs to the oven, uncovered, for 15 minutes until the sauce is sticky and caramelized.

The magic of these ribs lies in the mango BBQ sauce, which adds a fruity brightness that cuts through the richness of the meat, creating a perfect balance of flavors.

Tip: For an extra smoky flavor, finish the ribs on the grill for a couple of minutes after applying the sauce.

Mango and Crab Salad

This Mango and Crab Salad is a refreshing blend of sweet and savory, perfect for a light lunch or elegant starter.

Ingredients

• 1 ripe mango, peeled and diced
• 8 oz lump crab meat, picked over for shells
• 1/4 cup red bell pepper, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently combine the mango, crab meat, red bell pepper, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
3. Drizzle the dressing over the mango and crab mixture, then toss gently to coat.
4. Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

The contrast of the juicy mango with the tender crab creates a dish that’s as delightful to eat as it is to look at.

Tip: For an extra crunch, sprinkle some toasted almond slices on top before serving.

Mango Tofu Stir Fry

Bring a tropical twist to your weeknight dinners with this vibrant Mango Tofu Stir Fry, combining sweet, tangy, and savory flavors in every bite.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 ripe mango, peeled and diced
• 1 red bell pepper, sliced
• 1/2 cup snap peas, trimmed
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 tbsp lime juice
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add red bell pepper and snap peas, stir-frying for 3 minutes until slightly tender.
3. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
4. Return tofu to the skillet. Add diced mango, soy sauce, honey, red pepper flakes, and lime juice. Stir well to combine and cook for another 2 minutes until everything is heated through.
5. Garnish with sliced green onions before serving.

The contrast of juicy mango with crispy tofu and a hint of spice makes this dish a standout. It’s a quick yet impressive meal that’ll transport your taste buds to the tropics.

Tip: For an extra crunch, sprinkle with toasted sesame seeds or chopped peanuts before serving.

Mango and Jalapeno Pizza

Spice up your pizza night with this sweet and spicy Mango and Jalapeno Pizza, a tropical twist that’s sure to impress.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 ripe mango, peeled and thinly sliced
• 1 jalapeno, thinly sliced (seeds removed for less heat)
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to a greased baking sheet.
2. Brush the dough with olive oil, then spread the pizza sauce evenly over the surface. Sprinkle with mozzarella cheese.
3. Arrange the mango slices, jalapeno slices, and red onion over the cheese. Season with salt, black pepper, and red pepper flakes if using.
4. Bake for 15-18 minutes, or until the crust is golden and the cheese is bubbly.
5. Remove from the oven and sprinkle with fresh cilantro before slicing.

The combination of juicy mango and fiery jalapeno creates a bold flavor profile that’s balanced by the creamy mozzarella and fresh cilantro.

Tip: For an extra kick, drizzle with hot honey before serving.

Mango Basil Pasta

This Mango Basil Pasta is a vibrant, sweet, and savory dish that brings a tropical twist to your dinner table in just under 30 minutes.

Ingredients

• 8 oz spaghetti
• 1 ripe mango, peeled and diced
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add diced mango to the skillet, cooking for 2-3 minutes until slightly softened.
4. Toss the cooked spaghetti into the skillet with the mango. Add salt, black pepper, and half of the reserved pasta water, stirring to combine. Add more pasta water if needed to loosen the sauce.
5. Remove from heat and stir in sliced basil and grated Parmesan cheese until well incorporated.

The combination of sweet mango and peppery basil creates a refreshing flavor profile that’s perfect for a light summer meal.

Tip: For an extra burst of flavor, add a squeeze of lime juice before serving.

Mango and Peanut Butter Smoothie Bowl

Start your morning with a tropical twist by blending up this creamy Mango and Peanut Butter Smoothie Bowl—it’s like sunshine in a bowl!

Ingredients

• 1 cup frozen mango chunks
• 1 ripe banana, sliced and frozen
• 2 tablespoons creamy peanut butter
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/4 teaspoon vanilla extract
• Toppings: granola, sliced banana, and chia seeds (optional)

Instructions

1. In a blender, combine 1 cup frozen mango chunks, the frozen banana slices, 2 tablespoons peanut butter, 1/2 cup almond milk, 1 tablespoon honey, and 1/4 teaspoon vanilla extract.
2. Blend on high until smooth and creamy, about 1-2 minutes. If the mixture is too thick, add a splash more almond milk to reach your desired consistency.
3. Pour the smoothie into a bowl and top with granola, sliced banana, and chia seeds if using.

The magic of this bowl lies in the perfect balance of sweet mango and rich peanut butter, creating a flavor that’s both indulgent and refreshing.

Tip: For an extra thick smoothie bowl, freeze your banana overnight before blending.

Mango Chia Pudding

Start your morning with a tropical twist or enjoy a light, nutritious dessert with this easy Mango Chia Pudding. It’s creamy, fruity, and packed with omega-3s!

Ingredients

• 1 cup unsweetened almond milk
• 1/4 cup chia seeds
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1 cup ripe mango, diced
• 1 tbsp shredded coconut (optional for garnish)

Instructions

1. In a medium bowl, whisk together 1 cup unsweetened almond milk, 1/4 cup chia seeds, 1 tbsp honey or maple syrup, and 1/2 tsp vanilla extract until well combined.
2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours, or overnight, until the pudding has thickened.
3. Once set, layer the chia pudding with 1 cup diced ripe mango in serving glasses. Top with 1 tbsp shredded coconut if desired.

The magic of chia seeds transforms this simple mixture into a creamy pudding, while the mango adds a burst of sunshine sweetness. Perfect for meal prep, it’s a no-cook recipe that gets better as it sits!

Tip: For an extra creamy texture, blend half of the mango and stir it into the pudding before layering.

Conclusion

We hope these 18 exotic mango recipes inspire your next dinner adventure! Each dish offers a unique way to enjoy mangoes, blending sweet and savory flavors that are sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the mango love. Happy cooking!