In our home, even as the snow falls softly outside and we bundle up in sweaters and socks, there is always room in our tummies for some mango. Since fresh is not an option right now, we are more than happy to make do with the canned variety that I buy from the Indian grocer. The canned mango is made from alphonso mangoes, the king among the king of fruits, and while nothing can beat the deliciousness of an alphonso eaten fresh, juice running down your arm, the canned puree is not so bad and finds its way into many of our family favorites, including mango cupcakes, mango bread, and mango smoothie. Although I am not a huge fan of sweet-savory dishes, mango is a flavor I absolutely love in savory recipes as well, like my mango curry. That’s because the sweetness of this fruit is rich but not cloying, and when balanced out with savory, salty, and spicy notes, it transforms itself into something altogether differently delicious. But there’s more reason to add mango to your plate, besides the fact that it’s delicious and a looker. It’s packed with vitamins, most notably vitamin A, and it has anti-oxidant superhero properties that kick cancer and cholesterol in the butt. In this very simple but very tasty Savory Mango Pilaf with Cashews, it is stunning. Each grain of rice drinks in the brilliant orange mango puree and the spices, giving the final dish an elegant complexity. But for all that elegance, it is also a simple dish: it come together in minutes, with a minimum of fuss and ingredients. Serve it with a spicy dal, or even a simple vegetable side, like my Cauliflower Bezule, which I shared with you not long ago, for a winning dinner. Check to get new recipe updates by email.
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