In this two-ingredient sorbet, ripe champagne mangoes, also known as ataulfo mangoes, need only a bit of sugar to shine. Get the recipe for Mango Sorbet

This Cambodian chicken salad is bolstered by crisp green mango, roasted peanuts, and fresh herbs with a signature Southeast Asian sweet–sour–savory dressing. Get the recipe for Chicken and Green Mango Salad »

A spicy mango syrup and a touch of saline solution are teamed with the usual rum and Campari in this modern take on the classic tiki cocktail Jungle Bird.

Ma Ya’s rice dishes, curries, and treats show coconut’s sweet and savory versatility. Get the recipe for Southern Thai Rice Salad »

Spiced Mango Sorbet with Pistachio Tuiles

Summer Lobster Tacos

Mango with Cilantro, Coconut, and Chile Powder

Whether it’s juicing grilled limes into margaritas, charring tomatoes for bloody marys, or making this reimagined sangria with caramelized fruits, grilling your drinks will add smoky depth to every sip. Get the recipe for Grilled Sangria »

Throughout India, creamy, chilled lassis are the go-to beverage for cooling off during the warmer months. To make them, milk or water-thinned yogurt is blended with ingredients such as Rooh Afza, a scarlet-colored syrup tasting of rose petals and pine, or—for this recipe—ripe mangoes, resulting in a refreshing drink that’s as thick as a milkshake.

In early spring, green, unripe mangoes are a featured ingredient in the daily menu at Raja Sulaiman Khan’s home in Lucknow, India. Here, amchoor—dried green mango—adds sour pungency to creamy lentils.

A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks.

This refresher combines pineapple and mango juices with coconut and spiced rums. Get the recipe for Riki Tiki »

A unique blend of mango, lemon juice, and ancho chile powder makes up one of our favorite Mexican treats. Get the recipe for Mango-Chile Ice Pops (Paletas de Mango con Chile) »

Green mango and aromatic mint combine to delicious effect for this tart, refreshing Indian purée. Green Thai chiles lend a spicy note, while cumin and the garlic-like powder asafoetida give an earthy backbone to the condiment.