Introduction: Why Mango Season Is the Real Culinary Festival

For a few short months each year, the mango reigns supreme. Market carts brim with golden varieties, from Alphonso and Kesar to Banganapalli and Totapuri, each with their own personality — some soft and floral, others fibrous and tangy. But beyond nostalgia and fruit bowls, mango recipes have become the darlings of modern kitchens, finding space in dishes that span continents and cuisines.

At Chenab Gourmet, where quality ingredients meet global inspiration, we believe mango isn’t just a seasonal treat — it’s an opportunity. With the right pairings, you can take this beloved fruit far beyond aamras, and turn it into a centerpiece of salads, street-style tacos, cheeseboards, and more. Our curated mango recipes for summer are built to celebrate its range — from light and refreshing to bold and indulgent.

Here’s your guide to reimagining mango this summer — using world-class ingredients from Chenab Gourmet.

1. Mango Sticky Rice Recipe – A Thai Classic with an Indian Soul

Mango Sticky Rice is one of Thailand’s most iconic desserts — delicately sweet, comforting, and deeply satisfying. Traditionally served warm with glutinous rice and coconut cream, the dish celebrates contrast: chewy vs creamy, sweet vs nutty.

What makes it special in the Indian context is how easily it adapts. Unlike many global desserts, mango recipes like this one shine even brighter when made with local varieties. Replace imported mangoes with Alphonso, Kesar, or Banganapalli — all known for their fragrance and intensity. These mangoes hold their shape beautifully, which is perfect when fanned over a mound of sticky rice.

What You’ll Need 

Ingredients (Serves 2–3):

• Sticky Rice – ½ cup 
• Coconut Milk – 1 cup 
• Regular milk – 1 cup
• Maple Joe Canadian Grade A Maple Syrup – 5-6 tbsp
• Salt – a pinch
• Mango – 1 large ripe Alphonso or Kesar, peeled and sliced
• Toasted sesame seeds – 1 tsp (optional)
• Pandan leaf (optional but traditional) – 1

How to Make It:

1. Soak the sticky rice for 4–5 hours, then steam it using a muslin cloth until translucent and fully cooked (approx. 20–25 mins).
2. In a pan, gently heat the coconut milk and regular milk together with sugar, salt, and pandan leaf (if using). Don’t let it boil.
3. Pour the warm coconut mixture over the cooked rice, cover, and let it sit for 10 minutes so the flavours absorb.
4. Plate a scoop of rice, top with sliced mango, and drizzle extra coconut milk. Garnish with sesame seeds if you like texture.

Why it Works:

Using Indian mangoes like Alphonso or Kesar brings a natural depth and sweetness that imported varieties can’t match. Coconut milk adds a silky, authentic Thai base, and sticky rice makes this feel like a true comfort dessert.

2. Mango Salsa Recipe with La Costeña’s Mexican Pantry Staples

There’s nothing like a homemade mango salsa — juicy, tangy, and with just the right kick. Using La Costeña’s pantry staples, you can craft one that’s as good as anything bottled, minus the shortcuts.

Here’s What You’ll Need

Ingredients:

• Ripe mango – 1 medium Totapuri or Banganapalli, diced
• Red onion – ¼ cup, finely chopped
• Tomato – ½, chopped (optional)
• Hugo Reitzel Sliced Jalapeños – 1 tbsp, chopped
• La Costeña Whole Black Beans – 2 tbsp, drained
• Lime – 1, juiced
• Fresh coriander – 1 tbsp, chopped
• Salt – to taste

How to Build the Perfect Mango Salsa:

1. In a mixing bowl, combine diced mango, onion, tomato, and jalapeños.
2. Stir in the black beans, then season with lime juice and salt.
3. Finish with a generous sprinkle of fresh coriander.
4. Serve chilled with tortilla chips, tacos, or grilled paneer skewers.

Optional Additions:

• Add avocado cubes for a creamier version.
• For a spicier kick, mash in a bit of La Costeña Chipotle Peppers in Adobo 

3. Mango & Paneer Tacos Recipe with Fresh Masa Flour

If tacos are a blank canvas, then mango is the splash of colour every painter dreams of. While tacos are often associated with meats or beans, this twist on traditional mango recipes uses grilled paneer and ripe mango for a delightful balance of spice and sweetness.

Ingredients (Serves 2–3):

To make the taco shells:

• Sol Yellow Corn Masa Flour – 1 cup 
• Warm water – approx. ¾ cup
• Salt – ¼ tsp

For the filling:

• Paneer – 150 g, cut into small cubes
• Mango – 1 medium Totapuri or Kesar, diced
• Onion – 1 small, sliced thin
• Tomato – 1 small, sliced
• Capsicum – ½, thinly sliced
• Cumin powder – 1 tsp
• Chili flakes – ½ tsp
• Salt – to taste
• Oil – 1 tbsp
• Fresh coriander – to garnish

For the drizzle:

• Mango puree – ½ cup (fresh or canned)
• Meishi Korean Gochujang Chilli Sauce – 1 tbsp 

Instructions:

To make taco shells:

1. In a bowl, mix masa harina and salt, then gradually add warm water and knead into a soft, non-sticky dough.
2. Divide into 6–8 equal balls and flatten using a tortilla press or rolling pin between parchment paper.
3. Dry-roast on a hot tawa/pan for 30 seconds each side. Keep warm under a clean kitchen towel.

For the filling:

1. In a pan, heat oil. Add onions, tomatoes, and capsicum. Sauté for 2–3 minutes until softened but not mushy.
2. Add cumin, chili flakes, and salt.
3. Add the diced mango and paneer, cook for 2–3 more minutes until slightly golden. Turn off heat.

For the drizzle:

1. In a saucepan, heat mango puree for 2 minutes. Add gochujang sauce, stir, and cook for 1 minute. Set aside.

To assemble:

1. Place a spoonful of sticky rice (optional) on the taco.
2. Add the mango-paneer filling.
3. Drizzle with the spicy mango sauce.
4. Garnish with coriander or mint.

Why This Works:

These tacos marry traditional masa with bright Indian flavours. The gochujang-mango drizzle adds a funky Korean note, showing how easily mango bridges cuisines. Masa Flour ensures your taco shells are authentic and full of character.

 4. Mango + Balsamic = The Salad Pairing You Didn’t See Coming

Think mango can’t hold its own in a savoury salad? Think again. One of the most refreshing mango recipes for summer is this vibrant pairing with peppery greens, soft cheese, and the rich acidity of Ponti’s Balsamic Vinegar— a fresh, flavour-packed take on seasonal salads.

Ingredients (Serves 2):

• Mango – 1 medium Alphonso or Banganapalli, peeled and thinly sliced
• Mixed greens – 2 cups (spinach, arugula, or lettuce)
• Goat cheese or feta – ¼ cup, crumbled
• Toasted almonds or walnuts – 2 tbsp
• Cucumber – ½, sliced
• Red onion – ¼, thinly sliced (optional)

For the dressing:

• Ponti Balsamic Vinegar – 1½ tbsp 
• Dolce Vita Extra virgin olive oil – 3 tbsp
• Delouis Fils Strong Dijon French Mustard – ½ tsp
• Sunny Via Mexican Blue Agave Syrup – 1 tsp
• Salt and pepper – to taste

Instructions:

1. In a jar, combine balsamic vinegar, olive oil, mustard, agave syrup, salt, and pepper. Shake well.
2. In a large bowl, toss together greens, mango slices, cucumber, onion, and nuts.
3. Drizzle the dressing and top with crumbled goat cheese.
4. Serve immediately.

Why This Works:

This isn’t your average fruit salad. Ponti’s Balsamic Vinegar gives the dish acidity and balance, while goat cheese and nuts add creaminess and crunch. The mango brings natural sweetness, tying everything together into a summer-perfect bowl.

5. Mango on the Cheeseboard: The Unexpected MVP

Mango isn’t often thought of as a cheeseboard item — but it should be. It pairs beautifully with soft cheeses, crumbly blues, and nutty hard cheeses. And when served on a Fine Cheese Co. Cracker, it becomes something worth talking about.

Ingredients (For a small platter):

• Fresh mango – 1 ripe Alphonso or Kesar, thinly sliced
• Fine Cheese Co. Crackers – 1–2 varieties 
• Blue cheese – 50 g
• Brie or camembert – 50 g
• Cheddar or aged gouda – 50 g
• Dried mango strips – a handful
• Honey or fig jam – 1–2 tbsp (optional)
• Fresh mint – for garnish
• Nuts – almonds, walnuts, or pistachios

How to Build the Cheeseboard:

1. Place your Fine Cheese Co. Crackers on one side of the board.
2. Arrange cheeses with varying textures — soft (brie), strong (blue), and sharp (cheddar).
3. Add fresh mango slices beside the cheeses. Pair Alphonso with blue cheese for contrast, and Kesar with creamy brie.
4. Scatter dried mango, nuts, and mint sprigs to fill in the gaps.
5. Optional: Add a bowl of honey or fig jam for dipping.

Why This Works:

Mango’s tropical sweetness cuts through salty, pungent cheeses beautifully. When layered on a crisp Fine Cheese Co. Cracker, each bite becomes a gourmet snack. It’s vibrant, impressive, and effortlessly summer.

Final Bite: This Summer, Let Mango Do the Talking

Whether you’re layering it on sticky rice, folding it into tacos, or pairing it with cheese and crackers, mango deserves to shine in more than just desserts. Its ability to swing from sweet to spicy to savoury makes it one of the most versatile seasonal ingredients around.

And with the right supporting cast — from sticky rice and coconut milk, to Ponti vinegars, La Costeña pantry staples, masa flour, and Fine Cheese Co. crackers — you’ve got everything you need to make mango season unforgettable.

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Let the mango magic begin.