What savoury flavours go with mango?

Mango pairs well with herbaceous and umami flavours like cilantro, mint, basil, red onion, garlic, chilli, soy sauce, and salty or briny proteins like shrimp or grilled chicken.

Why do we soak mangoes in water before eating?

Soaking mangoes can reduce heat and anti‑nutrients like phytic acid, remove sap and pesticide residues, soften the skin, improve texture, and aid digestion.

What are some examples of fruit in savoury dishes?

There are savoury mango recipes, but there are also some others that use fruits like avocado in guacamole, tomato in sauces, and bell peppers in stews.

Which organ is mango good for?

Mango supports eye health with vitamin A and antioxidants, and also benefits gut health by aiding digestion and easing constipation.

Written by

Neelanjana Mondal

Copy Writer

Six
Savoury Mango Recipes
Around The World To Make Summer Meals Extra Special

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Quick Summary

Mangoes are mostly associated with sweetness, hence desserts are more common when it comes to mango recipes. But beyond Thailand’s famed mango sticky rice, Indian aamras or even ice cream, more than one savoury mango dish recipe exists that features raw mangoes, especially in countries that have this fruit in abundance. Read on to discover how different countries enjoy mangoes when in season.

Deep Dive

If you are bored of the usual desi mango recipes that turn the fruit into kadhi, chutneys and achaar, year after year, this one’s for you. How does the world like their mangoes in their local dishes? Thailand, Cambodia, Mexico, Spain and more countries have their own special ways of using raw mangoes in delicious savoury mango recipes that are seasonal and cherished for their sour and tart flavours, be it in a curry like ginger mango chicken from a tiny British overseas territory or in salads from East Asian countries.

Fresh Thai green papaya salad with tomatoes

Som Tam Mamuang

This refers to one of the most popular salad recipes of Thailand, eaten right away, and there are many versions; the most loved is the green mango salad, made with:

Green mangoes
Dried shrimp
Garlic
Chilli peppers
Tamarind water
Sugar
Fish sauce
Lime juice
Shallots
Peanuts
Coriander

Method

Only the shrimp and peanuts (essential Thai cuisine) are roasted and then tossed with everything else in the salad bowl.
The fish sauce and lime juice go at the end as dressing.
Then the salad is usually topped with the peanuts, shallots and coriander.

Gazpacho de mango

If you have never heard of mango soup, then meet Spain’s mango dish recipe of gazpacho de mango or mango gazpacho. It’s a refreshing cold soup made with:

Fresh mangoes
Orange juice
Extra-virgin olive oil
Seedless cucumber
Red bell pepper
Onion
Garlic cloves
Jalapeño pepper
Fresh lime juice
Fresh parsley, basil or cilantro
Salt
Freshly ground black pepper

Method

Any tough skin, like that of mangoes and cucumbers, is peeled and discarded first. They are chopped down to small chunks and then pureed with water and olive oil.
The resulting soup has a smooth and silky texture. The soup is a little acidic, thanks to the orange and lime juice and flavoursome thanks to the spices and herbs.

Rujak petis

This is a mango dish recipe from Indonesia, from the East Java region, that is a savoury salad. The dish can be singled out because of the use of a distinct dark sauce, which is a fermented shrimp paste. This dish is salty, unlike other rujak salads, and is made of:

Kangkung (water spinach)
Bean sprouts (taoge)
Jicama (bengkuang)
Unripe mango
Cucumber
Tempeh
Tofu
Shrimp crackers (optional)

Sauce (Petis dressing)

Shrimp paste (petis udang)
Fried peanuts
Bird’s eye chillies or red chillies
Palm sugar (gula merah)
Tamarind water
Salt
Water
Banana (pisang batu, sometimes used)

Method

The peanuts are roasted first, then pounded with the chillies and garlic, to form a paste.
Palm sugar and tamarind are added next, and then the shrimp paste or petis udang is added.
The salad ingredients are usually fresh and have a crispness to them, and they get mixed with the sticky salad dressing just before serving.

Chruok svay

Moving back to East Asia, to Cambodia, they also have a mango salad that is on the savoury side, called chruok svay. The main recipe is made with raw papaya, but the summer version features raw mangoes, coated in a sweet and sour dressing featuring seafood. It’s made with:

Dried shrimp
Green mango
Lime juice
Sugar (palm, white, or brown)
Fish sauce
Mint (or basil or Thai basil)
Unsalted roasted cashews (or peanuts)

Method

The dried shrimp is first rehydrated by soaking it in hot water until softened. Then the raw mango is peeled and grated into a bowl.
Mix a simple dressing of lime juice, sugar, and fish sauce and combine it with the mango, then add the drained shrimp along with sliced herbs and nuts, tossing until mixed.

Ginger Mango Chicken

Tropical areas have mangoes growing in them, and the Turks and Caicos Islands enjoy sunny weather, so having a mango dish recipe from this little cluster of islands is not surprising. This savoury mango recipe has:

Chicken breast
Garlic powder
Salt
Black pepper
Mango chutney (with ginger)
Eggs
Flour
Breadcrumbs
Evaporated milk

Method

It starts with the chicken breasts, which are hammered thin and coated in spices first – garlic powder, salt and black pepper. This is where it gets interesting, as mango chutney is added to the pounded chicken breasts and folded over it.
The stuffed chicken breast is coated in evaporated milk, flour, eggs and coated in breadcrumbs.
It’s pan-fried, then baked for a bit, for a unique savoury mango dish recipe.

Sambal Tappa

Hailing from the Indonesian region of Ambon Island, sambal tappa is a local salad that is made with the abundant tuna fish caught from nearby waters. ‘Sambal’ refers to any chilli-based paste used in salad or dishes in Indonesia and nearby countries like Malaysia, Singapore and territories of Burnei and Timor Leste. It mainly has:

Tuna (flaked)
Unripe mango (cut into matchsticks)
Shallots
Coconut milk
Salt
White pepper
Chilli

Method

The unripe mango is peeled and cut into thin matchsticks, then sprinkled with salt, and the excess liquid is squeezed out.
The tuna is flaked and shredded, and added to a bowl with the sliced shallots.
Then the mango, coconut milk, white pepper, salt, and also pounded chillies are mixed well and chilled for a bit before serving.

Mango Magic on the Savoury Side

These mango recipes prove that mangoes have far more savoury uses before they can ripen into their sweet version. You can add them to soups, salad and even a curry or baked dish for a difficult to replicate mango dish recipe. Thailand has some salads made with the sour green mangoes, while the far British overseas territory has mango chicken that is loved by the locals. Try them all this summer!

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