Red Temptations - Delicious Mango Recipes

Red Temptations - Delicious Mango Recipes

Did you know that mangoes are the most popular fruit worldwide and are considered the king of fruit? Despite their popularity they are still seen as very exotic in the western world. Mangoes also have many benefits to your health such as being rich in antioxidants, help to maintain healthy vision and manage to keep you fuller while eating less. They taste great on their own but they are also very versatile and you can eat them in many different ways such as in salsas and smoothies. Ecuadorian Mango are high quality mangoes because the Ecuadorian climate and temperature is perfect to produce the best mangoes on the market. As they say “one Ecuadorian Mango a day gives you good luck and love!”

The red temptation arrived China-Shanghai for the first time today. 


We put together a list of our favourite red mango recipes and here they are:

Mango-Peach Breakfast Lassi


2 pounds of red mangoes (2–3), peeled, seeded, cut into 1/2-inch pieces (3 cups packed)

2 peaches, cut into 1/2-inch pieces (2 cups)

1 cup plain Greek yogurt

1/2 cup skim milk

1 teaspoon grated ginger

Honey (optional)

4 fresh mint leaves (optional)


Combine mangoes, peaches, yogurt, milk, ginger, and 1/2 cup cold water in a blender and purée until smooth. Add honey to taste, if using, and blend again, adding more water if thinner consistency is desired. Pour into glasses (with or without ice) and garnish with mint. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Vanilla Bean Chia Pudding with Fresh Mint, Mango, Pistachios and Dark Chocolate


2 cups unsweetened vanilla almond milk

1/3 cup + 2 tablespoons chia seeds

1 tablespoon vanilla bean paste

1 pinch of salt

1 mango, chopped

2 to 3 ounces of dark chocolate, chopped

2 tablespoons roasted pistachios, chopped

1 handful of fresh mint, torn

a drizzle of honey, if desired


In a large bowl, whisk together the milk, chia seeds, vanilla bean paste and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight. When you're ready to eat the pudding, spoon it into 4 or 6 glasses or jars of your choice. Cover the top with mango, a sprinkle of dark chocolate, a sprinkle of pistachios and fresh mint. Drizzle with a bit of honey and eat.

Note: if you want your pudding sweeter, you can use a sweetened almond milk or add honey to the actual pudding when mixing it up. Portion it into jars if you like and cover with plastic wrap, keeping them in the fridge. 

Mango Salad with Fennel Frond Pesto


6 tablespoons extra virgin olive oil

Kosher salt

2 large or 3 small mangos

Flaky sea salt

1 bulb fennel with fronds

1 tablespoon ginger, grated on a microplane

1 small garlic clove, grated on a microplane

Juice of one lemon (2-3 tablespoons)


Make the Fennel Frond and Ginger Pesto: Shear the feathery fronds from the fennel bulb, leaving the thick stalks behind and chop the fronds roughly (you should have about 2 cups). Combine the chopped fronds, grated ginger, grated garlic, and lemon juice in the bowl of a food processor, and pulse a few times to incorporate. With the food processor running, pour in the 6 tablespoons of olive oil and process until combined. Scrape the mixture into a medium bowl and season to taste with kosher salt.

Assemble the Salad: Trim the root and stalks from the fennel bulb and slice it thinly, cutting from root to stem. Peel the mangos and cut the flesh from the pit and slice into long, thin strips. Add the sliced fennel bulb and mango to the bowl with the pesto and toss gently to combine. Top with a sprinkle of flaky sea salt.

Eggless Mango Mousse


2 cups mango pulp-sieved

1 cup cream-chilled

1/8 tsp cinnamon powder

1 Tbsp gelatine

2 Tbsp lemon juice

3/4 cup sugar

1/2 cup water at room temperature

4-6 short, transparent glasses to set the mousse mango slices to garnish



Put mango pulp, cinnamon and 1/2 cup sugar into the small pan. Sprinkle the gelatine over 1/2 cup water and let it soak. Heat mango mixture over low heat, stirring all the time, till warm. When warm, add the soaked gelatine and continue stirring till it reaches a coating consistency. Remove from heat, mix in the lemon juice, pour into the individual glasses and leave to cool. Beat the cream and the remaindered sugar till it holds shape. Put the cream in a piping gun or polythene bag and pipe decoratively to cover the mango. Garnish with mango slices, chill and serve. 

Rum-Spiked Roasted Caramelized Mango


2 ripe mangoes

½ cup sugar

½ cup water

½ vanilla bean (about a 4” piece)

8 to 10 green cardamom pods

¼ cup dark rum


Preheat the oven to 375 degrees F.

Peel and pit your mangoes, then cut them into 1” slices or chunks. Set aside.

Split your vanilla bean lengthwise and scrape out the seeds. In an ovenproof skillet (8" works well) or a low-sided sauce pan, stir together the sugar, water, vanilla bean + seeds, and green cardamom pods. Over high heat, cook the mixture until it turns a golden caramel -- about 5 to 7 minutes. Take the pan off the burner and add the rum. Return the pan to the burner, lower the heat, and cook until the rum and caramel melt together, about 2 minutes. If your sauce begins to thicken or clump, simply stir it until it’s smooth or add a teaspoon or so of water if necessary. You're looking for a light, thin caramel sauce -- not one that's thick or sticky. Add the mango and cook another 2 to 3 minutes, shaking the pan a few times to evenly coat the mango with the rum-caramel sauce.

Transfer your pan to the oven and roast until the juices are bubbling and the mango begins to slightly wither around the edges -- about 5 to 7 minutes.

Remove the pan from the oven. Add sea salt to taste and remove the vanilla bean and green cardamom pods (reserving the vanilla bean for another use). The caramelized mango can be served hot or cooled to room temperature. You can also refrigerate it for a few days -- letting it come to room temperature or gently reheating it before use.

The red ECUADORIAN mango   fruit constitute a very rich diet complement, because is so rich in vitamins A and C, minerals, fibers and anti-oxidants; being low in fats and sodium. The caloric value is of 62-64 Calories/100g of pulp.

Please pay a visit to for more information regarding the delicious Ecuadorean Mango.

And…That´s it! 


Photos / Anna Uvarova

Find more of her food photography on her Instagram





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Rolling Workspace in ORGATEC by Nendo

Rolling Workspace in ORGATEC by Nendo