These recipes were developed for use with mangos at specific degrees of ripeness. These are great options if you have limited storage space and your supplier can provide you with mangos at a consistent level of ripeness for you to use immediately. Ripe and soft or green and crisp - we have a recipe for every mango.

Immature Green Mangos

Green Mango Pickle (Achar)
Achar is a unique Indian condiment that takes almost two weeks to make, but is worth the time. Serve it with roasted meats, such as leg of lamb. Look for fenugreek and asafetida in spice stores or Indian markets.

Makes 6 cups
2 pounds unpeeled immature green mangos, pitted and cubed.
3 tablespoons kosher salt
1/4 cup cumin seeds, coarsely ground
1/4 cup fenugreek seeds, coarsely ground
1/4 cup sesame seeds
1 tablespoon ground turmeric
3 tablespoons cayenne pepper
1 teaspoon ground asafoetida
1 tablespoon minced garlic
1 cup corn oil
2 tablespoons mustard seed

In a medium bowl, combine the mangos and salt. Stir to mix. Cover and let sit overnight. Drain.

In a large bowl, combine the cumin and fenugreek seeds, sesame seeds, turmeric, cayenne, asafoetida, and garlic. In a small saucepan over medium heat, heat the oil until almost smoking. Add the mustard seeds and cook, shaking the pan, until they start to pop. Remove from the heat and let cool completely. Add half of the mustard oil to the spice mixture and mix well.

Add the salted mango to the spice mixture, stirring to coat thoroughly. Pour in the remaining mustard oil and mix well. Transfer to hot, sterilized jars, making sure the oil covers the mango completely. Cover each with a piece of cheesecloth and tie with a piece of string.

Let the jars sit in a warm and sunny place for 4 days. Remove the cheesecloth and cover each jar with an airtight lid. Store in a cool, dark place for at least 1 week before using. The pickle will keep, refrigerated, for 3 to 4 months.

Mature Green Mangos

Green Mango Slaw
This "fusion" slaw blends the flavors of Indonesia and the Caribbean. It's a great accompaniment to barbecued ribs.

Makes 4 cups
2 large mature green mangos, peeled, pitted, and shredded
1 large carrot, peeled and shredded
1 small red onion, thinly sliced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1/4 cup freshly squeezed lime juice
2 tablespoons sugar
1 teaspoon seeded and minced serrano chile
2 tablespoons Thai fish sauce

In a large bowl, combine the mangos, carrot, and onion. Add the mint, basil, and cilantro and toss together. In a small bowl, combine the garlic, lime juice, sugar, chile, and fish sauce. Stir until the sugar is dissolved. Pour the lime mixture into the slaw and toss together, coating all the ingredients well. Cover and refrigerate for at least 1 hour, or up to 24 hours before serving.

Ripe Mangos

Creole Fried Chicken with Mango
In the Caribbean, cooks would use bitter oranges in this Creole dish, but since they are not readily available here, lime juice is added to regular orange juice for a similar bright acidity.

Serves 4
2 large ripe mangos, peeled, pitted and sliced
1 tablespoon minced garlic
1/4 cup minced shallots
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup dark rum
2 teaspoons minced Scotch Bonnet chile, or serrano chile
1/2 teaspoon ground cumin
3 tablespoons packed dark brown sugar
2 tablespoons kosher salt
3 tablespoons red wine vinegar
1 cup canola oil
1 (3-pound) chicken, cut into serving pieces
1 cup all purpose-flour
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Carefully cut the cheeks from the mangos and trim the remaining flesh from the pit. Reserve the whole cheeks for sauteing and finely chop the remaining flesh for the marinade.

To make the marinade: In a large bowl, combine the chopped mango, garlic, shallots, orange juice, lime juice, rum, chile, cumin, sugar, 1 tablespoon of the salt, the red wine vinegar, and 1 tablespoon of the oil Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours, and up to 24 hours.

In a shallow bowl, combine the flour, remaining 1 tablespoon salt, pepper, and cayenne. Stir to mix well. Dredge the chicken in the seasoned flour. In a large, heavy pan over medium-high heat, heat the remaining oil until very hot and fry the chicken in batches, browning each side for 5 to 6 minutes. Using tongs, transfer to paper towels to drain.

In the same oil, over medium heat, sauté the mango cheeks on each side for 2 to 3 minutes, or until well browned. Serve the chicken on warmed plates, with a mango piece alongside.

Recipes and reference materials provided courtesy of The Great Mango Book by Chef Allen Susser. Special thanks to Chef Susser who provided additional resource for this website.