1. For those who think smoothies should be fruity not green
Lassis, the original smoothie, hails from India. Unlike our Western versions, this is not only sweet but salty and spiced, meant to be eaten with hot curries, such as the one below, to cool the palate. Via .
Indian mango smoothie (mango lassi) Source: Feast Magazine / Chris Chen
2. What could possibly make crêpes better?
3. For those who can't wait for mangoes to ripen
4. Treat them like a vegetable
Pair green mangoes with curry leaves, mustard seeds, chilli, ginger, turmeric, all simmered in coconut milk for a . From the February 2015 issue of magazine, on sale now.
Source: Brett Stevens
5. Use to tenderise meat
The acid in green mangoes helps break down secondary, cheaper cuts of meat, rendering them deliciously tender, like in this . From the February 2015 issue of magazine, on sale now.
Source: Feast magazine
6. Mango salsa may be a bit 80s but we're bringing it back for 2015
The sweetness of balances oily fish, such as sardines, mackerel or red snapper.
7. Marry them with mud crabs
8. Move over pineapple
Mango steals pineapple's limelight in this , baked in a slab and cut into fingers so you can eat with your hands.
Upside-down mango and coconut cake Source: Alan Benson
9. For those who like threesomes: mango, banana, rum
Sorry, foursomes: plus caramel. This beauty with caramelised fruit is cousin to that French classic, tarte Tatin. Get the . From the February 2015 issue of magazine, on sale now.
Source: Brett Stevens
10. Frozen pureed mango flesh is like money in the bank
When mangoes are no longer in season and you're hankering for a taste of the tropics in winter, your frozen mango puree will come in handy for desserts, like this from (by Dan Hong).
Or in these s, from .
Make the most of this year's mango windfall and .
Source: Mr Hong by Dan Hong (Murdoch Books)
Mango and passionfruit jellies Source: Petrina Tinslay
