18 Sweet and Savory Mango Recipes Dinner Delights

Mango season is here, and we’re celebrating with 18 irresistible sweet and savory recipes that’ll make dinner feel like a tropical getaway! Whether you’re craving juicy mango salsa on tacos, sticky-sweet glazed chicken, or a creamy mango dessert, this roundup has something for every craving. Get ready to fall in love with this vibrant fruit all over again—let’s dive into these mouthwatering dishes!

Mango Glazed Chicken Stir-Fry

This Mango Glazed Chicken Stir-Fry is a sweet-and-savory weeknight wonder—ready in under 30 minutes and packed with juicy fruit and crispy veggies.

• 1 lb boneless, skinless chicken thighs, sliced into thin strips
• 1 tbsp neutral oil (like avocado or vegetable)
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1/3 cup mango puree (fresh or store-bought)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1/4 cup chopped cilantro (for garnish)

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high. Add chicken and cook for 5–6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
2. In the same skillet, add bell pepper and snap peas. Stir-fry for 3 minutes until crisp-tender. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
3. Whisk together 1/3 cup mango puree, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp ginger, and 1/2 tsp red pepper flakes in a bowl. Pour into the skillet, add the chicken back in, and toss to coat. Cook for 2 minutes until the glaze thickens slightly.
4. Garnish with 1/4 cup chopped cilantro and serve over rice or noodles.

The sticky-sweet mango glaze clings perfectly to the chicken, while the red pepper flakes add just enough kick to balance the tropical sweetness.

Tip: For extra texture, sprinkle with toasted sesame seeds or crushed peanuts.

Spicy Mango Shrimp Tacos

These Spicy Mango Shrimp Tacos are a tropical twist on taco night—sweet, spicy, and ready in under 30 minutes!

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 8 small corn tortillas, warmed
• 1/2 cup shredded purple cabbage (for crunch)
• Lime wedges (for serving)

1. Season the shrimp: In a bowl, toss shrimp with olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, and 1/2 tsp salt until evenly coated.
2. Cook the shrimp: Heat a skillet over medium-high. Add shrimp in a single layer and cook 2–3 minutes per side until pink and slightly charred. Remove from heat.
3. Make the mango salsa: In another bowl, combine diced mango, red onion, cilantro, and 1 tbsp lime juice. Toss gently.
4. Assemble: Fill warm tortillas with shrimp, mango salsa, and shredded cabbage. Squeeze lime wedges over top.

The juicy mango salsa balances the smoky-spicy shrimp perfectly, while the cabbage adds a refreshing crunch. Tip: For extra heat, drizzle with hot sauce or sprinkle with extra cayenne before serving.

Mango Coconut Curry with Jasmine Rice

This tropical-inspired curry is a creamy, sweet-and-savory dream, with juicy mango and rich coconut milk balanced by warm spices—perfect for shaking up weeknight dinners!

Ingredients:

• 1 cup jasmine rice
• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 2 ripe mangoes, peeled and diced
• 1 red bell pepper, sliced
• 1 tbsp lime juice
• 1 tsp salt
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Cook the rice: Rinse jasmine rice under cold water, then cook according to package instructions. Fluff with a fork and set aside.
2. Sauté aromatics: Heat coconut oil in a large skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic, ginger, curry paste, and turmeric; cook for 1 minute until fragrant.
3. Simmer the curry: Pour in coconut milk and broth, scraping up any browned bits. Add mangoes and bell pepper. Bring to a gentle boil, then reduce heat and simmer for 12–15 minutes until slightly thickened.
4. Finish: Stir in lime juice and salt. Taste and adjust seasoning if needed.
5. Serve: Divide rice among bowls, top with curry, and garnish with cilantro and lime wedges.

The magic here? The mango melts into the sauce, adding natural sweetness that plays off the curry’s heat—no added sugar needed!

Tip: For extra creaminess, swirl in a spoonful of coconut yogurt just before serving.

Grilled Mango and Salmon Skewers

These sweet-and-savory skewers are a summertime knockout—juicy mango caramelizes on the grill while the salmon stays tender and flaky.

Ingredients:

• 1 lb salmon fillet, skin removed, cut into 1-inch cubes
• 1 large ripe mango, peeled and cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Thread salmon and mango alternately onto skewers, leaving a tiny gap between pieces for even cooking.
4. Brush skewers generously with the honey-spice mixture.
5. Grill for 3–4 minutes per side, turning once, until salmon is opaque and mango has grill marks.

The smoky-sweet glaze clings to every bite, and the mango’s natural sugars caramelize into sticky perfection—no fancy techniques required!

Tip: If your mango is extra ripe, freeze the chunks for 15 minutes before skewering to help them hold their shape on the grill.

Mango Avocado Quinoa Salad

Bright, creamy, and packed with protein, this vibrant salad is a sunny escape in every bite—perfect for picnics or meal prep!

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 ripe mango, diced (about 1 cup)
• 1 large avocado, diced
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice (about 1 large lime)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool for 10 minutes.
2. In a large bowl, gently toss cooled quinoa with mango, avocado, red onion, and cilantro.
3. Whisk together lime juice, olive oil, salt, and black pepper in a small bowl. Drizzle over the salad and fold gently to coat.
4. Serve immediately or chill for 30 minutes to let flavors meld.

The juicy mango and creamy avocado melt into the nutty quinoa, while the lime dressing adds a zesty kick that keeps every forkful exciting.

Tip: For extra crunch, sprinkle with toasted pepitas or crushed tortilla chips!

Thai Mango Beef Salad

This vibrant salad balances sweet, spicy, and tangy flavors with juicy beef and crisp mango—perfect for a light yet satisfying meal.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups shredded green cabbage
• 1 ripe mango, julienned
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tsp chili flakes (or to taste)
• 1 tbsp neutral oil (like avocado or vegetable)
• 1/2 tsp salt

Instructions:

1. Heat oil in a large skillet over high heat. Add flank steak and salt, searing for 2–3 minutes per side until browned but still pink inside. Transfer to a plate.
2. In a large bowl, whisk together lime juice, fish sauce, honey, and chili flakes until smooth.
3. Add cabbage, mango, red onion, cilantro, and mint to the bowl, tossing gently to coat with the dressing.
4. Slice the rested beef into thin strips and fold into the salad.

The magic here? The warm beef slightly wilts the cabbage while the mango keeps everything refreshing—no boring salads allowed!

Tip: For extra crunch, top with toasted peanuts or crispy shallots right before serving.

Mango and Black Bean Stuffed Peppers

These vibrant stuffed peppers are a sweet-and-savory dream, with juicy mango and hearty black beans tucked inside tender roasted bell peppers.

Ingredients:

• 4 large bell peppers (any color), halved lengthwise, seeds removed
• 1 tbsp olive oil
• 1 cup cooked black beans, rinsed and drained
• 1 ripe mango, diced (about 1 cup)
• 1/2 cup cooked quinoa
• 1/4 cup finely diced red onion
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup crumbled feta cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F. Brush bell pepper halves with olive oil and place cut-side down on a baking sheet. Roast for 15 minutes until slightly softened.
2. Meanwhile, in a bowl, combine black beans, mango, quinoa, red onion, lime juice, cumin, smoked paprika, and salt. Mix gently.
3. Flip peppers cut-side up. Divide filling evenly among them, pressing lightly. Sprinkle with feta (if using). Bake another 10–12 minutes until peppers are tender and edges are lightly charred.
4. Garnish with cilantro before serving.

The contrast of caramelized peppers, creamy beans, and bright mango makes every bite exciting—plus, it’s gluten-free without trying!

Tip: For extra smokiness, char the peppers directly over a gas flame for 1–2 minutes before roasting.

Mango Salsa Chicken Bake

This tropical twist on baked chicken is bursting with juicy mango, zesty lime, and just the right kick of spice—perfect for turning a weeknight dinner into something special.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup diced fresh mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a bowl, combine mango, red bell pepper, red onion, cilantro, jalapeño, lime juice, olive oil, honey, cumin, salt, and black pepper to make the salsa.
3. Arrange chicken breasts in the baking dish and spoon half the salsa evenly over the top, pressing gently to adhere.
4. Bake for 25–30 minutes, until chicken reaches 165°F internally. Top with remaining salsa before serving.

The sweet-and-spicy salsa caramelizes slightly in the oven, creating a sticky glaze that locks in moisture while keeping the fresh mango flavor vibrant.

Tip: For extra color, swap half the mango with diced pineapple or peach!

Mango Teriyaki Pork Chops

These juicy pork chops get a sweet-and-savory upgrade with a sticky mango teriyaki glaze that’s as easy as it is impressive.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1/2 cup mango puree (fresh or store-bought)
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a small saucepan, whisk together the mango puree, soy sauce, honey, rice vinegar, garlic, ginger, and black pepper. Simmer over medium-low heat for 5–7 minutes until slightly thickened, stirring occasionally. Remove from heat.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side, until golden brown and cooked through (145°F internal temperature).
3. Pour half the mango teriyaki sauce over the pork chops in the skillet, turning to coat. Cook for 1 minute until glossy.
4. Transfer chops to a plate, drizzle with remaining sauce, and garnish with sesame seeds and green onions.

The mango adds a tropical brightness that balances the rich umami of teriyaki—no one will guess it’s a 30-minute meal!

Tip: For extra char, finish the glazed chops under the broiler for 1–2 minutes.

Mango and Cashew Stir-Fried Noodles

Sweet mango and crunchy cashews turn everyday noodles into a vibrant, tropical-inspired meal that’s ready in under 30 minutes.

Ingredients:

• 8 oz rice noodles
• 2 tbsp vegetable oil, divided
• 1 cup diced ripe mango
• 1/2 cup roasted cashews
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1/4 tsp red pepper flakes
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Cook rice noodles according to package instructions, drain, and toss with 1 tbsp vegetable oil to prevent sticking.
2. Heat remaining 1 tbsp oil in a large skillet or wok over medium-high. Add bell pepper and garlic; stir-fry for 2 minutes until slightly softened.
3. Add mango, cashews, soy sauce, honey, lime juice, and red pepper flakes. Cook for 1 minute, stirring gently to coat.
4. Toss in the cooked noodles and stir-fry for 2–3 minutes until everything is heated through and well combined.
5. Garnish with cilantro and serve immediately.

The juicy mango caramelizes slightly in the pan, adding a sticky-sweet contrast to the savory noodles and toasty cashews.

Tip: For extra crunch, sprinkle with additional cashews right before serving.

Mango Lime Cilantro Rice Bowls

Bright, fresh, and packed with tropical vibes, these Mango Lime Cilantro Rice Bowls are a no-fuss meal that’s as vibrant as it is satisfying.

• 1 cup jasmine rice, rinsed
• 1 ¾ cups water
• 1 ripe mango, diced
• ¼ cup fresh cilantro, chopped
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 avocado, sliced (for serving)

1. In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Fluff the rice with a fork, then gently fold in the diced mango, cilantro, lime juice, olive oil, salt, and black pepper until evenly combined.
3. Divide the rice mixture into bowls and top with sliced avocado.

The sweet mango and zesty lime play off each other perfectly, while the creamy avocado adds a dreamy contrast to the fluffy rice. It’s a sunny bite you’ll crave year-round!

Tip: For extra texture, sprinkle with toasted coconut flakes or crushed peanuts.

Mango and Coconut Milk Braised Fish

This tropical-inspired dish balances sweet mango and creamy coconut milk for a silky, fragrant braise that lets delicate fish shine.

Ingredients:

• 1 lb white fish fillets (such as cod or halibut), patted dry
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 cup diced ripe mango
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp lime juice
• 1 tsp fish sauce
• 1/2 tsp ground turmeric
• 1/4 tsp red pepper flakes
• 1/4 cup chopped cilantro (stems and leaves)
• 1/2 tsp salt

Instructions:

1. Heat 1 tbsp olive oil in a deep skillet over medium. Add onion and cook for 3 minutes until softened. Stir in 2 garlic cloves and 1 tsp ginger; cook 30 seconds until fragrant.
2. Add 1 cup mango, coconut milk, 1 tbsp lime juice, 1 tsp fish sauce, 1/2 tsp turmeric, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Simmer for 5 minutes, stirring occasionally.
3. Nestle fish fillets into the sauce. Cover and cook over low heat for 8–10 minutes (depending on thickness) until fish flakes easily.
4. Gently stir in 1/4 cup cilantro. Serve warm with rice or crusty bread.

The mango melts into the coconut milk, creating a lush sauce that’s just sweet enough to contrast the savory fish—no overpowering tropical flavors here, just harmony.

Tip: For extra depth, sear the fish fillets for 1 minute per side before braising.

Mango and Ginger Glazed Pork Belly

This Mango and Ginger Glazed Pork Belly is a showstopper—sticky-sweet, aromatic, and fall-apart tender with just the right kick of spice.

• 2 lbs pork belly, skin scored
• 1 tbsp kosher salt
• 1 tbsp neutral oil (like avocado or grapeseed)
• 1 cup mango purée (fresh or thawed frozen)
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tbsp rice vinegar

1. Preheat oven to 325°F. Pat pork belly dry, rub with 1 tbsp kosher salt, and let sit 15 minutes.
2. Heat 1 tbsp oil in a large ovenproof skillet over medium-high. Sear pork belly, skin-side down, for 5 minutes until golden. Flip and sear the other side for 3 minutes. Transfer to a plate.
3. In a bowl, whisk together mango purée, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp ginger, 2 cloves garlic, 1 tsp red pepper flakes, and 1 tbsp rice vinegar.
4. Return pork belly to the skillet, skin-side up. Pour glaze over, then roast for 2 hours, basting every 30 minutes, until caramelized and tender.
5. Broil on high for 2–3 minutes to crisp the skin. Rest 10 minutes before slicing.

The glaze’s tropical sweetness balances the pork’s richness, while ginger and pepper flakes add a lively punch—perfect for impressing guests without fuss.

Tip: For extra-crispy skin, pat it dry again after salting and chill uncovered in the fridge for 1 hour before cooking.

Mango and Pineapple Fried Rice

This tropical twist on fried rice is a sunny, sweet-and-savory dish that’ll make any weeknight feel like a vacation.

Ingredients:

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup diced red bell pepper
• 1/2 cup diced fresh pineapple
• 1/2 cup diced ripe mango
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/4 tsp red pepper flakes
• 2 green onions, sliced
• 1/4 cup chopped cilantro
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add diced red bell pepper and stir-fry for 2 minutes until slightly softened.
3. Add jasmine rice, breaking up any clumps. Stir-fry for 3 minutes until lightly toasted.
4. Add 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar, and 1/4 tsp red pepper flakes. Toss to coat evenly.
5. Fold in diced pineapple and mango, cooking just 1 minute to warm through.
6. Remove from heat and stir in sliced green onions, chopped cilantro, and 1 tbsp lime juice.

The juicy fruit caramelizes slightly against the savory rice, creating pops of brightness in every bite. Tip: For extra crunch, top with toasted cashews right before serving.

Mango and Chili Lime Shrimp Pasta

This vibrant pasta dish balances sweet mango, zesty lime, and a kick of chili for a tropical twist on weeknight dinner.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 1 ripe mango, diced (about 1 cup)
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1/4 cup chopped cilantro
• 1/2 tsp salt

Instructions:

1. Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp, 1/2 tsp salt, 1 tsp chili powder, and 1/2 tsp smoked paprika. Cook 2–3 minutes per side until pink. Transfer to a plate.
3. In the same skillet, heat 1 tbsp olive oil. Sauté garlic and 1/4 tsp red pepper flakes for 30 seconds until fragrant. Add mango, lime juice, and honey, stirring 1 minute.
4. Return shrimp and pasta to skillet. Toss with cilantro and splash of reserved pasta water until glossy.

The juicy mango melts into the sauce, creating a silky texture that clings to every noodle—no heavy cream needed!

Tip: For extra crunch, top with toasted coconut flakes right before serving.

Mango and Sweet Potato Curry

This vibrant curry balances sweet mango and earthy sweet potatoes in a creamy coconut sauce—perfect for a cozy weeknight dinner with a tropical twist.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1 large sweet potato, peeled and cubed (about 3 cups)
• 1 cup diced ripe mango
• 1 (14-oz) can coconut milk
• 1/2 cup vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp salt, and 1/4 tsp cayenne (if using), stirring to coat the onions. Cook for 30 seconds to toast the spices.
3. Add the sweet potato, tossing to coat in the spice mixture. Pour in 1 can coconut milk and 1/2 cup broth, scraping up any browned bits. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
4. Stir in 1 cup mango and simmer uncovered for 5 minutes, until the sweet potato is tender and the sauce thickens slightly.
5. Garnish with cilantro and serve over rice or quinoa.

The juicy mango melts into the sauce, adding a bright sweetness that plays perfectly against the warm spices. Tip: For extra richness, swirl in a spoonful of peanut butter with the coconut milk!

Mango and Jalapeño Stuffed Chicken Breast

Sweet, spicy, and juicy—this stuffed chicken breast is a flavor explosion that’s surprisingly simple to pull off.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup diced fresh mango
• 1 tbsp finely chopped jalapeño (seeds removed for less heat)
• 2 tbsp cream cheese, softened
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• Fresh cilantro, for garnish (optional)

Instructions:

1. Prep the chicken: Preheat oven to 375°F. Use a sharp knife to cut a deep pocket horizontally into each chicken breast, being careful not to slice all the way through.
2. Make the filling: In a small bowl, mix the diced mango, jalapeño, cream cheese, garlic powder, smoked paprika, and salt until combined.
3. Stuff and sear: Divide the filling between the chicken pockets, pressing gently to seal. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden.
4. Bake: Transfer the skillet to the oven and bake for 18–20 minutes, or until the chicken reaches 165°F internally.
5. Serve: Let rest for 5 minutes, then slice and garnish with fresh cilantro if desired.

The contrast of tropical mango and fiery jalapeño melts into the creamy filling, making every bite exciting yet balanced.

Tip: For extra caramelization, broil the chicken for the last 1–2 minutes—just keep an eye on it!

Mango and Coconut Cream Risotto

This tropical twist on risotto is creamy, slightly sweet, and bursting with sunny mango flavor—perfect for a summer dinner that feels like a vacation.

Ingredients:

• 1 1/2 cups Arborio rice
• 1 ripe mango, peeled and diced (about 1 cup)
• 1 (13.5 oz) can coconut milk (full-fat)
• 3 cups vegetable broth, warmed
• 1 small shallot, finely chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 tbsp honey
• 1 tbsp lime juice
• 2 tbsp toasted coconut flakes (for garnish)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium heat. Add shallot and sauté for 2 minutes until soft.
2. Stir in Arborio rice, coating it with the butter mixture, and toast for 1 minute. Pour in 1/2 cup coconut milk and 1/4 tsp salt, stirring until absorbed.
3. Add warmed vegetable broth, 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more (about 20 minutes total). Rice should be tender but slightly al dente.
4. Fold in diced mango, remaining coconut milk, 1 tbsp honey, and 1 tbsp lime juice. Cook for 2 more minutes until creamy.
5. Serve topped with toasted coconut flakes.

The coconut milk gives this risotto an ultra-lush texture, while the mango adds pops of freshness—no cheese needed for richness here!

Tip: For extra depth, toast the rice for an extra minute or swap the honey for a splash of rum.

Conclusion

With 18 irresistible sweet and savory mango recipes, there’s something for every taste and occasion! Whether you’re craving a tropical dessert or a vibrant dinner, these dishes are sure to delight. Give them a try, and let us know which one’s your favorite in the comments below. Loved this roundup? Don’t forget to share the mango magic on Pinterest—happy cooking!