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Mango Lemon Sorbet

Submitted by: Taste of Home Test Kitchen

You'll love the sunny color and fruity flavor of this light dessert. If you can't find mangoes, substitute fresh peaches. To peal peaches, drop them into boiling water for a few seconds. Then you can easily slip the skins right off. --Test Kitchen

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Mexican Mango

Submitted by: justlearning_06

This spicy, chili-soaked mango is a tasty, easy to make snack! I got this from my boyfriend's mom, authentic Hispanic!

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Kokub's Mango Chutney from Pakistan

Submitted by: PREGOCOOK

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.

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Mague's Green Mango Chutney

Submitted by: zuallemfahig

My mom makes this chutney during the summer to serve as a garnish for fish or steak. It is great as a gift too. Scrumptious!

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Mango Salsa

Submitted by: IYENGAR21

This spicy, fruity blend of fresh ingredients will turn any dish into an exciting new favorite!

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Mango Lime Smoothie

Submitted by: tpergola

Living In: Floral Park, New York, USA

Fresh mangoes are blended with a little confectioners' sugar, lime juice, and ice to create a refreshing summer fruit drink.

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Mango Coconut Sauce

Submitted by: *CrazyChef*

Fresh mango puree forms the base of a luxurious tropical sauce flavored with coconut milk, heavy cream, and lime juice. Make it in minutes and serve it over grilled chicken with rice or egg noodles.

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Mango Topping

Submitted by: BAKERSUNLIMITED

Use ripe, sweet mangoes to make this warm topping.

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Rose Hip Freezer Jam

Submitted by: Cazuela

Home Town: Chicago, Illinois, USA

The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide.

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