18 Tangy Green Mango Recipes for Summer

Summer’s here, and that means one thing: it’s green mango season! These tart, crisp gems are the secret weapon your warm-weather meals have been missing. From zesty salads to tangy chutneys and even refreshing drinks, we’ve rounded up 18 bright, bold recipes that’ll make your taste buds dance. Ready to add a punchy twist to your summer cooking? Let’s dive in!

Green Mango Salad with Peanuts and Chili

This vibrant salad is a perfect balance of tangy, spicy, and crunchy—ideal for a refreshing summer lunch or a bright side dish.

Ingredients:

• 2 large green (unripe) mangoes, julienned
• 1/4 cup roasted peanuts, roughly chopped
• 1 small red chili (like Thai or Fresno), thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp honey
• 1/2 tsp salt

Instructions:

1. In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp honey, and 1/2 tsp salt until the honey dissolves.
2. In a large mixing bowl, combine the julienned mangoes, 1 small red chili, and 1/4 cup cilantro leaves. Pour the dressing over and toss gently to coat.
3. Let the salad sit for 5 minutes to soften slightly, then top with 1/4 cup roasted peanuts just before serving.

The magic here is in the contrast—crunchy peanuts against the tender mango, with a dressing that’s both sweet and punchy. It’s a flavor explosion in every bite!

Tip: For extra texture, add a handful of crispy fried shallots right before serving.

Spicy Green Mango Chutney

This vibrant chutney balances tart green mangoes with a kick of heat and warm spices—perfect for spooning over grilled meats or scooping up with crispy papadums.

Ingredients:

• 2 large green mangoes, peeled and diced (about 3 cups)
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 small yellow onion, finely chopped
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tsp red chili flakes
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1/4 tsp salt
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a medium saucepan over medium heat, combine the mangoes, 1/2 cup sugar, 1/4 cup apple cider vinegar, onion, 1 tbsp ginger, and 2 minced garlic cloves. Stir until the sugar dissolves.
2. Add 1 tsp red chili flakes, 1/2 tsp cumin, 1/4 tsp turmeric, and 1/4 tsp salt. Simmer uncovered for 20–25 minutes, stirring occasionally, until the mango softens and the mixture thickens slightly (it should coat the back of a spoon).
3. Remove from heat and stir in 2 tbsp cilantro. Let cool to room temperature before serving.

The magic here? The chutney’s texture walks the line between jammy and chunky, with pops of ginger and chili lingering in every bite.

Tip: For extra depth, toast the cumin in a dry skillet for 30 seconds before adding it to the pot.

Green Mango and Shrimp Ceviche

Bright, tangy, and refreshing—this ceviche combines sweet shrimp with crisp green mango for a tropical twist on the classic.

Ingredients:

• 1 lb medium shrimp, peeled, deveined, and chopped into ½-inch pieces
• 1 cup freshly squeezed lime juice (about 8–10 limes)
• 1 large green mango, peeled and diced into ¼-inch cubes
• ½ cup finely diced red onion
• 1 small jalapeño, seeded and minced
• ¼ cup chopped fresh cilantro
• 1 tsp kosher salt
• ½ tsp sugar
• Tortilla chips or tostadas, for serving

Instructions:

1. In a glass bowl, combine the shrimp and lime juice, making sure the shrimp is fully submerged. Cover and refrigerate for 20–25 minutes, stirring once, until the shrimp turns opaque and slightly firm.
2. Drain off most of the lime juice (reserve 2 tbsp), then gently fold in the green mango, red onion, jalapeño, cilantro, 1 tsp kosher salt, and ½ tsp sugar. Toss with the reserved lime juice.
3. Chill for 10 more minutes to let the flavors meld, then serve with tortilla chips or tostadas.

The crunch of green mango against the tender shrimp makes every bite irresistible—perfect for a sunny afternoon snack or a light appetizer.

Tip: For extra heat, leave the jalapeño seeds in or add a dash of hot sauce before serving.

Thai Green Mango Salad (Som Tum)

Bright, tangy, and packed with crunch, this vibrant salad is a refreshing twist on the classic Thai street food favorite.

Ingredients:

• 2 firm green mangoes, julienned (about 3 cups)
• 1/4 cup roasted peanuts, roughly chopped
• 1/4 cup fresh cilantro leaves
• 1/4 cup thinly sliced red onion
• 1 Thai chili, finely minced (adjust to taste)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm sugar (or brown sugar)
• 1/2 tsp salt

Instructions:

1. In a small bowl, whisk together 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp palm sugar, and 1/2 tsp salt until the sugar dissolves.
2. In a large mixing bowl, combine the julienned green mangoes, 1/4 cup sliced red onion, and 1 minced Thai chili. Pour the dressing over and toss gently to coat.
3. Let the salad sit for 5 minutes to soften slightly, then fold in 1/4 cup roasted peanuts and 1/4 cup cilantro leaves.
4. Serve immediately, garnished with extra peanuts if desired.

The magic here? The unripe mangoes stay crisp even after soaking up the zesty dressing, making every bite a perfect balance of sweet, sour, and spicy.

Tip: For extra texture, add a handful of crispy fried shallots right before serving.

Green Mango and Coconut Curry

This vibrant curry balances tangy green mango with creamy coconut milk for a dish that’s bright, comforting, and packed with layers of flavor.

Ingredients:

• 2 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 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 medium green mangoes, peeled and sliced into 1/2-inch-thick strips
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 cup fresh cilantro, chopped (plus extra for garnish)
• 1 red chili, thinly sliced (optional)
• Cooked jasmine rice, for serving

Instructions:

1. Heat 2 tbsp coconut oil in a deep skillet over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in the garlic, ginger, 1 tbsp red curry paste, and 1 tsp turmeric, cooking for 1 minute until fragrant.
2. Pour in the coconut milk and 1 cup vegetable broth, stirring to combine. Bring to a gentle simmer.
3. Add the green mangoes, 1 tbsp brown sugar, and 1 tsp salt. Reduce heat to medium-low and cook uncovered for 12–15 minutes, stirring occasionally, until the mangoes are tender but still hold their shape.
4. Fold in 1/2 cup cilantro and red chili (if using). Serve over jasmine rice, garnished with extra cilantro.

The magic here? The mangoes soften just enough to soak up the curry’s richness while keeping a slight bite—no mushy fruit here!

Tip: For extra depth, toast 1 tsp cumin seeds with the curry paste in step 1.

Green Mango Pickle with Mustard Seeds

This punchy, tangy pickle is a burst of sunshine in a jar—perfect for brightening up sandwiches, rice bowls, or even grilled meats.

Ingredients:

• 2 large green mangoes, peeled and cut into ½-inch cubes
• 3 tbsp mustard oil (divided)
• 1 tbsp black mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1½ tsp salt
• 1 tbsp sugar

Instructions:

1. Heat 2 tbsp mustard oil in a skillet over medium heat until it just starts to smoke. Remove from heat and let cool slightly (about 2 minutes).
2. Add black mustard seeds and fenugreek seeds to the warm oil. Let sizzle for 30 seconds until fragrant.
3. Stir in turmeric powder, red chili powder, salt, and sugar, mixing into a thick paste.
4. Toss mango cubes in the spice paste until evenly coated. Transfer to a clean glass jar.
5. Drizzle remaining 1 tbsp mustard oil over the top. Seal the jar and let sit at room temperature for 24 hours before refrigerating.

The pickle’s magic happens as the mangoes soften slightly but keep their crunch, while the mustard seeds add a pop of texture and sharpness.

Tip: For deeper flavor, let the pickle sit in the fridge for 3–4 days before serving—it gets better with time!

Green Mango and Avocado Salsa

This bright, tangy salsa is a tropical twist on the classic—perfect for scooping with chips or topping grilled fish!

Ingredients:

• 1 large firm green mango, peeled and finely diced (about 1.5 cups)
• 1 ripe avocado, diced
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/2 tsp honey

Instructions:

1. In a medium bowl, gently toss together the diced green mango, avocado, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice, then sprinkle with salt and honey. Fold gently to combine—avoid overmixing to keep the avocado creamy.
3. Let sit for 10 minutes to allow flavors to meld before serving.

The crunch of green mango balances the buttery avocado, while the honey tames the heat just enough for a crowd-pleasing bite.

Tip: For extra texture, add 2 tbsp toasted coconut flakes with the cilantro.

Green Mango Lassi with Mint

This vibrant, tangy-sweet lassi is like sunshine in a glass—refreshing enough for a hot day but creamy enough to feel indulgent.

Ingredients

• 1 cup plain whole-milk yogurt
• 1 cup chopped green (unripe) mango (about 1 small mango)
• 1/2 cup cold water
• 2 tbsp honey (or 3 tbsp for a sweeter lassi)
• 1/4 tsp ground cardamom
• 5 fresh mint leaves, plus extra for garnish
• Pinch of salt
• Ice cubes (optional)

Instructions

1. In a blender, combine yogurt, mango, water, honey, cardamom, mint leaves, and salt. Blend on high until completely smooth, about 1 minute.
2. Taste and adjust sweetness with an extra 1 tbsp honey if needed, blending again briefly.
3. Pour into glasses over ice (if using) and garnish with a mint leaf. Serve immediately.

The cardamom adds a subtle warmth that makes this lassi feel extra special—perfect for sipping on a porch or alongside spicy dishes.

Tip: For a frothier texture, swap the water for chilled coconut water or use a hand frother after blending.

Green Mango and Cucumber Raita

This refreshing raita balances tart green mango with cool cucumber and creamy yogurt—perfect for spooning over spicy curries or enjoying as a light snack.

Ingredients:

• 1 cup plain whole-milk yogurt
• 1 small green mango, peeled and finely diced (about 1 cup)
• 1/2 English cucumber, seeded and finely diced (about 3/4 cup)
• 1/4 cup finely chopped fresh cilantro
• 1 tsp cumin seeds, lightly toasted
• 1/2 tsp salt
• 1/4 tsp sugar
• Pinch of cayenne pepper (optional)

Instructions:

1. In a medium bowl, whisk the yogurt until smooth.
2. Add the diced green mango, cucumber, cilantro, 1 tsp cumin seeds, 1/2 tsp salt, 1/4 tsp sugar, and a pinch of cayenne (if using). Gently fold everything together.
3. Chill for at least 30 minutes to let the flavors meld. Stir once more before serving.

The crunch of cucumber and bright pop of green mango make this raita extra lively—ideal for cutting through rich or fiery dishes.

Tip: For extra texture, reserve a few cumin seeds and sprinkle them on top just before serving.

Green Mango and Pineapple Smoothie

This tropical smoothie is a refreshing blend of tangy green mango and sweet pineapple—perfect for a quick breakfast or a sunny afternoon pick-me-up.

Ingredients:

• 1 cup diced green mango (unripe)
• 1 cup frozen pineapple chunks
• 1/2 cup plain Greek yogurt
• 1/2 cup coconut water
• 1 tbsp honey (or to taste)
• 1/2 tsp lime zest
• Ice cubes (optional, for thickness)

Instructions:

1. Combine the green mango, frozen pineapple, Greek yogurt, coconut water, honey, and lime zest in a blender.
2. Blend on high for 45–60 seconds until completely smooth. If too thick, add 1–2 tbsp more coconut water; for a thicker texture, drop in 3–4 ice cubes and blend again.
3. Pour into glasses and serve immediately.

The sharpness of green mango balances the pineapple’s sweetness, while coconut water adds a subtle nutty freshness—no tropical vacation required!

Tip: For extra creaminess, swap coconut water with canned coconut milk (just reduce the honey slightly to compensate for the added sweetness).

Green Mango and Chicken Stir-Fry

This vibrant stir-fry balances tangy green mango with savory chicken for a quick, flavor-packed meal that’s perfect over steamed rice.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 medium green mango, peeled and julienned (about 1½ cups)
• 1 small red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• ½ tsp red pepper flakes
• ¼ cup fresh cilantro, chopped

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and stir-fry for 5–6 minutes until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant. Toss in bell pepper and stir-fry for 2 minutes until slightly softened.
3. Return chicken to the pan. Add soy sauce, fish sauce, brown sugar, and red pepper flakes, tossing to coat. Cook for 1 minute.
4. Fold in green mango and cook just 1 minute more—it should stay crisp. Remove from heat and sprinkle with cilantro.

The magic here? The mango’s bright acidity cuts through the rich sauce, making every bite refreshing. Tip: For extra crunch, toss in roasted peanuts just before serving.

Green Mango and Jicama Slaw

This vibrant slaw is a crunchy, tangy delight—perfect for adding a fresh kick to tacos, grilled meats, or just eating straight from the bowl!

Ingredients:

• 1 large green mango, julienned
• 1 small jicama, peeled and julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, roughly chopped
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes

Instructions:

1. In a large bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp honey, and 1/2 tsp red pepper flakes until smooth.
2. Add the julienned green mango and jicama to the bowl, tossing gently to coat everything evenly.
3. Let the slaw sit for 10 minutes to soften slightly and soak up the dressing.
4. Just before serving, fold in 1/4 cup fresh cilantro and sprinkle with 1/4 cup roasted peanuts for extra crunch.

The contrast of sweet honey, salty fish sauce, and tart mango makes this slaw irresistibly bold—plus, it stays crunchy for hours, unlike cabbage-based versions.

Tip: For extra heat, add a thinly sliced Thai chili with the dressing!

Green Mango and Coconut Rice Pudding

This tropical twist on rice pudding is creamy, tangy, and just sweet enough—perfect for a light dessert or a sunny brunch.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can coconut milk
• 2 cups water
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 large green mango, peeled and finely diced
• 2 tbsp toasted coconut flakes (for garnish)

Instructions:

1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, 1/2 cup sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low, cover, and simmer for 20 minutes, stirring every 5 minutes to prevent sticking, until the rice is tender and the mixture thickens.
3. Remove from heat and stir in 1 tsp vanilla extract. Let cool slightly (about 10 minutes) to thicken further.
4. Fold in the diced green mango, reserving a few pieces for garnish. Divide into bowls and top with toasted coconut flakes and remaining mango.

The tartness of green mango cuts through the richness of coconut milk, making this pudding refreshingly balanced—not overly sweet. It’s a fun way to use underripe mangoes!

Tip: For extra creaminess, swap half the water with additional coconut milk.

Green Mango and Ginger Jam

Bright, tangy, and gently spiced, this jam is a tropical twist on your morning toast—perfect for using up unripe mangoes before they soften.

Ingredients

• 4 cups peeled and finely diced green mango (about 3 medium)
• 1 cup granulated sugar
• 1/4 cup fresh lime juice
• 2 tbsp finely grated ginger
• 1/2 tsp ground cardamom
• 1/4 tsp kosher salt

Instructions

1. In a heavy-bottomed pot, combine the green mango, 1 cup sugar, 1/4 cup lime juice, 2 tbsp ginger, 1/2 tsp cardamom, and 1/4 tsp salt. Stir well and let sit for 15 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 35–40 minutes, stirring often, until the mango softens and the liquid thickens to a syrupy consistency (it should coat the back of a spoon).
3. Remove from heat and let cool slightly before transferring to clean jars. The jam will continue to thicken as it cools.

The ginger adds a warm kick that balances the mango’s tartness, while cardamom lends a subtle floral note—ideal for pairing with creamy cheeses or swirled into yogurt.

Tip: For smoother jam, pulse the mixture with an immersion blender before cooling (leave some chunks for texture!).

Green Mango and Tofu Salad

This bright, tangy salad is a refreshing mix of crisp green mango and creamy tofu, tossed in a zesty lime dressing—perfect for a light lunch or side dish.

Ingredients:

• 1 large green mango, julienned (about 2 cups)
• 7 oz firm tofu, drained and cubed
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup roasted peanuts, crushed
• 2 tbsp lime juice
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp honey
• 1 small red chili, thinly sliced (optional)
• 1 tbsp neutral oil (like avocado or grapeseed)

Instructions:

1. In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp honey, and 1 small red chili (if using) until the honey dissolves.
2. Heat 1 tbsp neutral oil in a skillet over medium-high. Add tofu and cook for 3–4 minutes per side until golden and crisp. Transfer to a plate.
3. In a large bowl, combine green mango, tofu, and 1/4 cup cilantro. Drizzle with the dressing and toss gently.
4. Top with 1/4 cup crushed peanuts just before serving.

The contrast of juicy mango, crispy tofu, and crunchy peanuts makes every bite exciting—plus, it comes together in under 15 minutes!

Tip: For extra texture, toast the peanuts in a dry pan for 1–2 minutes before crushing.

Green Mango and Coconut Ice Cream

This tropical-inspired ice cream balances tart green mango with creamy coconut for a refreshing treat that’s just sweet enough.

Ingredients:

• 2 cups diced green mango (about 2 medium unripe mangoes)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 cup sweetened condensed milk
• 1 tbsp fresh lime juice
• 1/4 tsp fine sea salt

Instructions:

1. In a blender, combine the diced green mango, coconut milk, sugar, condensed milk, lime juice, and salt. Blend until completely smooth, about 1 minute.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.
3. Transfer to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for at least 4 hours or until firm.

The bright tang of green mango cuts through the richness of coconut milk, creating a scoopable texture that’s neither too icy nor too heavy.

Tip: For extra texture, fold in 1/4 cup toasted shredded coconut after churning.

Green Mango and Cashew Stir-Fry

This vibrant stir-fry balances tangy green mango with buttery cashews for a quick, tropical-inspired meal that’s packed with crunch and zing.

Ingredients:

• 2 cups green mango, peeled and julienned
• 1/2 cup raw cashews
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add cashews and toast for 2–3 minutes, stirring often, until golden. Transfer to a plate.
2. In the same skillet, sauté garlic for 30 seconds until fragrant. Add green mango and stir-fry for 2 minutes, just until slightly softened.
3. Reduce heat to medium. Stir in soy sauce, honey, and red pepper flakes, tossing to coat the mango evenly. Cook for 1 more minute.
4. Remove from heat. Fold in toasted cashews, cilantro, and lime juice. Serve immediately.

The magic here? The mango stays crisp while soaking up the sweet-spicy glaze—no mushy fruit in sight.

Tip: For extra heat, add a minced Thai chili with the garlic.

Green Mango and Lime Sorbet

This vibrant sorbet is a tropical escape in a bowl—tart green mango meets zesty lime for a refreshing treat that’s as easy as blending and freezing.

Ingredients:

• 2 large green (unripe) mangoes, peeled and diced (about 3 cups)
• 1/2 cup fresh lime juice (about 4–5 limes)
• 3/4 cup granulated sugar
• 1/2 cup water
• Pinch of salt

Instructions:

1. In a small saucepan, combine the sugar, water, and salt. Heat over medium, stirring until the sugar dissolves completely, about 3 minutes. Remove from heat and let cool slightly.
2. In a blender, puree the mangoes, lime juice, and sugar syrup until completely smooth, scraping down the sides as needed.
3. Pour the mixture into a shallow dish or loaf pan and freeze for 1 hour. Use a fork to scrape and stir the edges (this prevents ice crystals). Repeat every 30 minutes for 3–4 hours, or until uniformly frozen but still scoopable.
4. For a softer texture, let the sorbet sit at room temperature for 5 minutes before serving.

The magic here? The unripe mango’s natural tang balances the sugar perfectly, creating a sorbet that’s bright, creamy, and just sweet enough.

Tip: For extra flair, serve with a sprinkle of Tajín or chili powder for a sweet-spicy kick.

Conclusion

With these 18 tangy green mango recipes, summer just got a whole lot zestier! Whether you’re craving something sweet, spicy, or refreshing, there’s a dish here for every taste. Give these recipes a try, and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup on Pinterest for your fellow mango lovers to enjoy! Happy cooking!