Make the Most of Mango Season with These Marvelous Recipes

Up your morning meal game with a layered yogurt and chia seed parfait. This one is topped with mango, raspberries, and almonds. You can swap unsweetened muesli in for the oats or add other fruits or nuts to the chia base.

Here's a fresh new take on the beloved summer staple, the Caprese salad. Mango wedges stand in for the sliced tomato, and mixed garden lettuces replace the basil. The super simple dressing—olive oil, lemon juice, salt, and pepper—allows the other flavors to shine extra bright.

Here's a quick take on a favorite store-bought sorbet flavor, easily and quickly made at home without an ice cream maker or a long ingredient list. We call that a win-win-win.

Frozen margaritas make any party more festive. These cocktails are made especially crowd-pleasing with a sweet, creamy mango base and a spicy rim of Tajin, the ubiquitous Mexican seasoning made of ground chiles and salt.

Start off the day in a super healthy way with this dairy-free smoothie. The flavor of mango pairs beautifully with turmeric and black pepper, both of which boast antioxidant properties. Ultra-hydrating coconut water is an excellent source of electrolytes.

Toss together a simple, nutrient-rich salad for one at lunchtime, or scale it up to serve a few more for dinner. Thanks to the avocado, kale, romaine, peas, edamame, and mango, it also makes a hearty, heart-healthy, meatless dinner.

You may think that there's no way to improve upon the flavor of Key lime pie, with its combination of graham crackers, lime, and two types of cream (sweetened condensed milk in the filling and whipped cream on top), but you'd be wrong. Topping each slice of this Key lime tart with diced mango takes the beloved dessert to a whole new level.

Sweet, juicy mango helps cool the heat of even the hottest chile peppers, like the Scotch bonnets (or habaneros) in the barbecue sauce used to glaze quick broiled salmon. Make the sauce up to a week ahead of serving (it keeps even longer in the freezer).

A fruit salad that looks—and tastes—like a bright burst of sunshine, this tropical treat doubles as a fantastic topping for yogurt or an accompaniment to grilled swordfish or tuna.

Making your own frozen fruit pops has multiple benefits. You can avoid extra sweeteners and additives in store-bought options and make them just the way you like them (and likely save money in the process, too). These mango treats are dairy-free, thanks to the light coconut milk, and have only about one teaspoon of honey per pop.

Cool off and chill with a pitcher of Caribbean-style mojitos. The cocktail's signature flavors of mint, lime juice, and rum, are joined by frozen chunks of mango in a blended base that gets topped with club soda just before serving.

Sliced mango can easily stand in for tomato (another fruit, not a vegetable) in salads and sandwiches, but the two also play very nicely together in the same dish. Here, they're paired with spicy chiles and cooling cucumber and served in a bowl of tomato water for an appetizer that's the essence of summer simplicity.

Mango, papaya, and strawberries are sliced and neatly arranged on a platter in this striking composed fruit salad. The real star, however, is the baked coconut and poppy seed crunch that's served alongside for sprinkling over or dipping into.

Consider this an inspired take on the stodgy chicken salad tea sandwiches beloved by the country club set. Rather than being poached, shredded, tossed with curry mayo, and tucked into crustless white bread, the chicken is rubbed with curry paste and grilled. It's topped with fresh herbs and cocktail peanuts, and served open faced on crusty baguette, with lime wedges and sweet mango slices along for the ride.

Everyone loves Mexican-style corn topped with cotija cheese, chile powder, and lime. It's known as elotes when eaten off the cob, and esquites in salad form. Here, those same flavors make a tasty taco filling, made all the more irresistible with mango spears tossed into the tortillas.

Keeping a box of frozen puff pastry on hand means you're well on your way to making your own bakery-style fresh fruit tarts any time of year. Macerate chunks of mango (chopped into whatever size or shape you like) with lime juice and sugar. Layer fruit over freshly whipped cream in the pastry shell, then garnish each single-serving tart with finely grated lime zest—perfect after a spicy meal.