Mango Recipes in Minutes

Mango Chutney


  • 900gm/2lb Mangoes, halved, peeled and stoned
  • 2.5ml/½ tsp of salt
  • 225gm/8oz cooking apples, peeled
  • 300ml/half a pint/1¼ cups distilled malt vinegar
  • 200gm/7oz/1 cup demerara sugar
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 10ml/2 tsp ground ginger


  1. Slice the mango flesh into chunks and place in a bowl. Sprinkle with salt and set aside.Peel the apples and cut them into quarters, then remove the cores.Add the malt vinegar and sugar to a pan and heat gently, stirring occasionally, until the sugar has dissolved.
  2. Add the apple, onion, mangoes and ginger to the pan and bring to the boil, stirring when needed.Simmer on a low heat for 50-60 min stirring when needed, and more frequently as the chutney thickens. 
  3. When the chutney is of a thick consistency, with no excess liquid, turn off the heat.Transfer the chutney into sterilised mason jars and seal. Leave for at least 14 days. Kept refrigerated, this chutney will last for 9-12 months.

Mango Bread


  • 2 Cups Good Quality Flour
  • 2tsp Baking Soda
  • 2tsp Baking Powder
  • 1tsp Ground Cinnamon
  • 3 Eggs
  • 1½ cups Sugar
  • ¾cup Sunflower oil
  • 2cups Mashed mango
  • ½cup Raisins
  • ½cup Shredded Coconut
  • ½cup Chopped Walnuts


  1. Use a large mixing bowl to mix all ingredients thoroughly.First beat eggs, then add sugar and oil. Mix well and then add fruit. Stir in dry ingredients.Preheat the oven to 350 degreesPour mixture in a greased 9 in x 13 in Pyrex pan or baking pan of your choice.Bake for 40-60 minutes. 
  2. Using a wood toothpick test the bread to check it for finished baked consistency. If the bread sticks too much to the toothpick it needs more time, also keep an eye out on the color, it should be golden on top.Cool in the pan and when cool cut into nice size slices and enjoy with some fine Costa Rica coffee.


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