Mango is a versatile fruit. It’s sweet enough that it can replace sugar in many sweet recipes and desserts, it’s an excellent smoothie base, and it goes especially well with other fruits—I love the tropical combination of mango, coconut, pineapple, and banana. But mango also loves savory dishes too, and is an excellent complement to meats and vegetable dishes. Give some of these mango dishes a try, from chia puddings to breakfast smoothies to wraps, marinades, and salsas. All of these recipes are paleo and absolutely delicious. Go mango crazy!
This easy and elegant salad uses sole fillets, fresh, ripe mango, chayote, bell pepper, fresh herbs like parsley and mint, lime, and seasonings. Garnish with microgreens and serve as a dinner appetizer or as a light but nourishing meal for lunch. Yummy!
The mango salsa that goes on this mahi mahi really steals the show. It’s what you get when you use sweet, ripe mango mixed with fresh veggies on tender, perfectly cooked fish. Just another example of how well you can eat with Paleo.
These protein bars are made from almonds, dried mango, coconut flakes, egg white powder, honey or maple syrup, vanilla extract, and a touch of cinnamon. They’re flavorful and nourishing without being overly sweet or dessert-like. Use one to refuel after a workout!
Craving a taste of the tropics for breakfast? These muffins are made with coconut flour, flaxseed meal, chopped macadamia nuts, fresh mango, and other delicious ingredients. They’re topped with a sweet and tangy coconut lime streusel that finishes off the flavor profile.
If you’re familiar with my recipe lists, you know how crazy I am about fruit salsas. They’re both sweet and savory, and are basically a party in your mouth. Try this recipe with mango, avocado, sweet Maui onion, cherry tomatoes, red wine vinegar, and other ingredients.
These tasty wraps come together quickly if you’ve got fresh mango and you keep frozen shrimp around in your freezer. They’re refreshing on a hot day, and they use a pre-made paleo wrap to keep things super simple (though you’re welcome to try it with a homemade version!).
These chillers really couldn’t be any easier: just cold mangos, lime juice, and ice! But there’s something that feels so refreshing about a nice, cold, tropical drink on a hot day, and I’m a huge fan of these dairy-free, sweetener-free, simple-to-make smoothies.
I’ve shared this recipe before, and for good reason. It’s amazing! make a simple, homemade mango sorbet and float it in whipped, frothy coconut milk for a creamy and cold treat that’s totally dairy-free and gently sweetened with coconut sugar and maple syrup.
Could the title of this dish be any more perfect? Just look at all those amazing words! Even better, though, is actually eating this dish with its sweet, spicy, tangy perfection. Creamy, cool avocado? Check. Spicy mango cherry salsa? Check. Ancho shrimp? Check!
This bowl of goodness is like a dairy-free ice cream treat made from delicious frozen fruit and a pre-made tasty granola. Have you ever made ice cream from frozen bananas? They’re the perfect base because they’re sweet and when ripe, they have a low water content, so they whip into a perfect ice cream texture that isn’t icy.
For those of us who aren’t from the UK, ice lollies are popsicles. And these are perfect. With layers of maple-sweetened mango and cinnamon-vanilla coconut cream, you’ll be hooked at first lick.
This breakfast obviously isn’t really oatmeal! Instead, it’s a hot and nourishing porridge made from banana, coconut flour, eggs, cinnamon, coconut oil, caramelized mangoes and peaches, and toppings of your choice. I’d have mine with hemp seeds and crushed nuts!
I love this smoothie for its beautiful color, its probiotic base, and hydrating coconut water. Using mango kombucha makes this smoothie amazing for your digestive system, while frozen blackberries and mangos make it delicious.
These little bites are perfect for right before a workout—they’re a quick source of energy in the form of natural sugars, and they’re held together with healthy coconut oil! The sweet and tangy fruit flavors and vanilla extract are the perfect combination. So tasty, and so good for your body, too.
These pops are made for celebrating. With fresh raspberries, honey, mangoes, and prosecco, they have a sophisticated sweetness and a tangy, bubbly feel in your mouth. Not for kids, but you could make them their own version with coconut water!
These muffins are perfect for a quick and portable breakfast, and they’re totally tasty, too. With a blend of starches and sunflower seed meal, they have a lovely texture and a sweet mango flavor. You can replace the xanthan gum with psyllium seed husk.
These might look like morning pancakes, but they’re a much more savory treat. These tuna cakes are made with scallions and coconut flour, and they’re topped with fresh diced mango and green salsa for a well-rounded tropical flavor.
I moved a few months ago, and my new grocery store carries organic dragon fruit every week—it’s the first I’ve seen of the fruit in real life (really!) and I’m going to make this smoothie my first dragonfruit recipe. So beautiful and tasty!
This bowl combines savory pineapple beef with greens, a homemade mango-avocado salsa, fresh spinach and deliciously sweet and soft roasted sweet potatoes. It’s easy to pull together on a weeknight, and oh so good.
This colorful salad looks like a rainbow and tastes like heaven. With mangoes, avocado, red onion, red bell pepper, chopped cilantro (or mint/basil if you don’t love cilantro), lemon juice, and garlic, it’ll be your new favorite salad.
This BBQ sauce is one of my favorites, and we have it with chicken at least a few times a month. It’s made with mango, chopped dates, apple cider vinegar, garlic, fresh ginger, tomato sauce, curry, salt, and pepper, and a hahanero—which you can leave out if you need it mild.
This Thai-inspired dish is made from riced cauliflower, coconut oil, garlic, green onions, red bell pepper, ripe mango, red onion, fresh mint leaves, and cashews doused in a dressing of coconut milk, fresh ginger, almond butter, and lime.
These super fresh rolls are rolled in red-leaf lettuce, so they’re totally paleo! I love the mango rolled up inside, but my favorite part is the tahini sauce with red pepper flakes, coconut aminos, and a touch of maple syrup to balance out the flavors.
These steaks are tender and juicy and seasoned with ground coffee, chili powder, paprika, and lime. Top them off with a fresh mango salsa made from mangoes, red bell pepper, red onion, jalapeno, lime juice, and plenty of cilantro leaves (you could replace the cilantro with mint).
This mango curd is healthy with gelatin, mango, and vanilla extract. And you don’t have to cook it! I recommend using grass-fed gelatin for this recipe. Just look at that beautiful color! I think I want to put this on everything, starting with some grain-free pancakes.
The taste of the Caribbean comes through in these pork chops, and the mango salsa does a great job of sealing the deal. The sweetness of the mango combines well with the savoriness of the pork for a taste sensation that delivers every time.
This fruity chutney would be absolutely amazing with meats or paleo breads and crackers. It’s sweet with pineapple and mango, with hints of spice from jalapenos, red onion, ginger, and other spices. Use all coconut sugar as the sugar in this recipe.
If you’re like me, you probably love full-meal recipe posts because you don’t have to think about the different dishes in your meal. I love this plate with juicy and tender steak, grilled mango with chili sauce, and heavenly Brussels sprouts (one of my favorite veggies).
This is an application for mangoes you probably weren’t expecting! Try these baby eggplants with coriander seeds, cumin seeds, turmeric, chili powder, and mango powder. Use coconut sugar in this recipe, and if you can’t find mango powder, make your own by freezing dried mango and blitzing it in the blender.
These tuna steaks are perfectly seasoned with smoked paprika, onion, powder, cumin, and ground black pepper with a touch of coconut sugar, ground ginger, and apple cider vinegar. Top them off with a sweet and creamy salsa for an easy and healthy meal.
Since moving to the desert, I’ve been really into slaws. I’ve never loved leafy salads, but slaws are so much different, and super refreshing on hot, dry days. I love this one with fennel, mango, lime, cilantro, jalapeno, and olive oil. Add a bit of salt and pepper and you’re sold.
Here’s a kid-friendly popsicle with coconut milk, frozen mangos, lime juice, and a bit of chili powder for a bright and unexpected burst of flavor. I love chili powder on frozen desserts, especially fruity and tropical ones like these mango coconut pops.
I’m not really an eggs-and-meat for breakfast kind of person. I don’t want dessert for breakfast, either, but I love fruity breakfasts, and this grain-free cobbler is perfect. When the weather cools off, I can’t wait to eat it with coconut milk poured over the top!
Here’s another grown-ups-only popsicle with diced mango, lime juice, tequila, honey, cayenne pepper, salt, coconut milk, honey, and lime juice. The beautiful layers will keep you on your toes as you’re eating, and they’re so refreshing and tasty!
With the added sweetness of mango this green smoothie becomes a surefire winner. It’s a great way to drink your greens since it’s loaded up with kale and perfect for those that don’t really like the idea of eating a big plate of kale.
Thought you couldn’t enjoy a streusely coffee cake anymore after going paleo? Think again! This one is tasty and free of dairy and grains. You’ll need coconut flour, eggs, almond milk, coconut sugar, shredded coconut, ripe mango, and nuts for your crunchy topping.
These easy fish tacos are wrapped in lettuce and stuffed with mango, kiwi, minced shallots, fresh cilantro, and wild caught Alaskan cod. They’re fresh and flavorful and would make a great lunch on a warm day.
Everybody loves a good sorbet, right? It’s smooth, cold, creamy, and sweet. This one’s also nutritious! Made with frozen ripe mango, mint leaves, lime juice, and a healthy sweetener to taste (I would use a bit of maple syrup—maybe a teaspoon or two), it’s easy to make and healthy, too.
These popsicles are fresh, delicious, healthy, and simple. Blend them with spinach for a healthy and green popsicle and still tastes like a fruity treat, and if you wish, add some vegan vanilla protein powder for additional nutritional value.
This salad uses toasted coconut flakes, cauliflower, sweet potatoes, mango, onion turmeric, jalapenos, spinach, and other seasonings with a bit of sweetness (use coconut sugar in place of the sugar). You’ll love the coconut curry dressing with lime juice!
This pudding is made with coconut milk and pureed mango thickened with heart-healthy and versatile chia seeds. If you’ve never had chia pudding, give it a try! The chia seeds cause the liquids to thicken into a tasty treat that’s healthy enough to eat for breakfast.
Turmeric is a powerful anti-inflammatory, and this smoothie is a great way to enjoy it without the bitter flavor. This is a mango-orange smoothie with carrot, cashews, coconut water, grated ginger, and even a bit of freshly cracked black pepper for an amazing flavor.
I’m a green smoothie monster myself—mostly because I don’t love eating salads, and my husband and I are in the middle of a very busy part of our lives, so we sometimes eat more potatoes and rice than we should. Good thing this smoothie bowl is super easy to make so there are no excuses, and it tastes great!