In Season Now: Mangos

Few fruits capture the feeling of summer quite like a ripe, juicy mango. With their vibrant color, floral sweetness, and tropical tang, mangos are incredibly versatile—equally at home in breakfast bowls, fresh salsas, chilled desserts, or blended drinks.

Mangos are in season during the spring and summer months, with peak availability from late spring through midsummer. You’ll find several varieties in stores, including Tommy Atkins (the most common), Ataulfo (also called honey or champagne mangos), Kent, Keitt, and Haden. Each has its own balance of sweetness and tartness, but all can be used interchangeably in most recipes.

Buying & Storing Tips

DO’s	DON’Ts
Choose mangos that yield slightly to gentle pressure when squeezed—this means they’re ripe and ready to eat.	Don’t rely on color to judge ripeness—some ripe mangos stay green, while others turn red or yellow.
Smell the stem end for a fragrant, fruity aroma.	Don’t store unripe mangos in the fridge—they need warmth to ripen properly.
Ripen unripe mangos at room temperature in a fruit bowl or paper bag.	Don’t forget about the large flat seed in the center when cutting. For easiest prep, slice off the cheeks, score the flesh, and invert to make a “mango hedgehog.”
Store fully ripe mangos in the fridge to slow down ripening—they’ll keep for about 5 days.
Peel and cube ripe mangos, then freeze in a single layer for smoothies or later use.

General Uses

Mangos are delicious eaten fresh but can also be grilled, blended, pickled, or folded into both sweet and savory dishes. They pair especially well with lime, chili, mint, coconut, yogurt, and seafood—and bring juicy brightness to everything from tacos to desserts.

Add mangos to smoothies, salsas, and salads, spoon them over yogurt or sticky rice, or blend into sauces and cocktails. For something unexpected, try them with chili salt or in spicy slaws.

Recipes

Mango-Lime Smoothie

Makes 2 servings

1 ½ cups frozen mango chunks
½ cup plain Greek yogurt
½ cup milk (dairy or non-dairy)
2 tablespoons fresh lime juice
1–2 teaspoons honey or maple syrup (optional)
Pinch of salt

Combine all ingredients in a blender.
Blend on high until smooth and creamy, adding more milk as needed for desired consistency.
Taste and adjust sweetness, adding more honey if desired.
Pour into glasses and serve immediately.

No-Churn Mango Ice Cream

Makes 6 servings

2 cups ripe mango chunks
1 tablespoon lime juice
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
2 cups cold heavy cream

In a blender or food processor, blend the mango chunks and lime juice until smooth.
In a large bowl, whisk together the mango puree, sweetened condensed milk, and vanilla extract until fully combined.
In a separate bowl, beat the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mango mixture in batches, keeping as much air in the mixture as possible.
Pour the mixture into a loaf pan, smooth the top, and cover with plastic wrap. Freeze for at least 6 hours or overnight, until firm.
Let sit at room temperature for 5–10 minutes before scooping for the creamiest texture.

Mango & Black Bean Salad

Makes 4 servings

1 ripe mango, peeled and diced
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or thawed from frozen)
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lime juice
½ teaspoon ground cumin
Salt and pepper to taste

In a large bowl, combine the mango, black beans, corn, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Taste and adjust seasoning as needed. Serve chilled or at room temperature.

Coconut Sticky Rice with Mango

Makes 4 servings

1 cup short-grain glutinous rice (also called sticky rice)
1 ½ cups water
1 cup canned full-fat coconut milk
¼ cup granulated sugar
¼ teaspoon salt
2 ripe mangos, peeled and sliced
Toasted sesame seeds or coconut flakes (optional, for garnish)

Rinse rice under cold water until the water runs mostly clear.
Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, until water is absorbed.
In a separate saucepan, combine coconut milk, sugar, and salt. Cook over low heat until sugar dissolves. Do not boil.
Reserve ¼ cup of the coconut sauce. Pour the rest over the cooked rice, stir to combine, and let sit covered for 10 minutes.
Spoon sticky rice into bowls and top with mango slices. Drizzle with reserved coconut sauce and sprinkle with sesame seeds or coconut flakes if desired.

Mango-Habanero Salsa

Make about 2 cups

2 ripe mangos, peeled and diced
1 small habanero pepper, finely minced (remove seeds for less heat)
¼ cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Salt to taste

In a mixing bowl, combine the diced mango, habanero, red onion, and cilantro.
Add lime juice and a pinch of salt. Stir gently to combine.
Taste and adjust salt or lime as needed.
Let sit for 10–15 minutes before serving. Store leftovers in the refrigerator for up to 3 days.

Frozen Mango Margarita

Makes 2 servings

2 cups frozen mango chunks
¼ cup fresh lime juice
3 ounces silver tequila
1 ounce orange liqueur (such as Cointreau or triple sec)
1–2 teaspoons agave syrup or honey (optional)
½ cup ice
Lime wedges and salt or Tajín for rimming glasses (optional)

If rimming glasses, run a lime wedge around the edge and dip in salt or Tajín. Set aside.
Combine mango, lime juice, tequila, orange liqueur, sweetener (if using), and ice in a blender.
Blend on high until smooth and slushy.
Pour into prepared glasses and serve immediately.

Sweet, juicy, and bursting with tropical flavor, mangos are one of summer’s most versatile fruits. Whether you enjoy them blended into smoothies, tossed into salads, grilled with a spicy kick, or paired with coconut in a classic dessert, there’s no shortage of ways to make the most of this seasonal favorite. With a few simple tips for buying, storing, and prepping, mangos can easily become a go-to ingredient for bright, flavorful meals all summer long.