This dish is inspired by the mango pancakes found in a yum cha trolley that I usually find too sweet and a little fake. This version uses buckwheat for savoury notes, with the sourness from India, a little sweetness from Sri Lanka and the buttery nuttiness of macadamia.
These crepes combine sweet and tangy flavours for an Australian twist on a classic recipe. Source: Sharyn Cairns
This snapper, mango and avocado ceviche dishes up the spirited flavours of Mexico. Pair it with tostadas for a snack with drinks when friends pop over, or with rice for a more substantial meal.
To-die-for ceviche. Source: Pati's Mexican Table
Meet your new condiment obsession: this slightly sweet and tangy sauce gets a little kick from habanero chillies, and goes with everything from seafood to grilled meat and tacos.
Mango habanero hot sauce. Source: Pati's Mexican Table
This colourful and crunchy salad that adds mango and lime into the usual slaw mix for a tropical feel. It’s a great option for summer BBQs served with grilled meat and seafood.
Tropical slaw. Source: Kaily Koutsogiannis
Two of the world's greats - mango and chardonnay - come together in this Mexican-inspired dessert. The impressive full line up includes, a pecan-laced crust, pastry cream base, soft slices of fresh mango, and a chardonnay glaze.
Chardonnay mango pecan tart. Source: Pati's Mexican Table
This ice cream pops with the tropical flavours of Southeast Asia: the aromatic, peppery flavour of Thai basil, chunks of plump mango, and a topping of creamy and nutty fresh coconut.
Mango and Thai basil ice-cream with fresh coconut shavings. Source: Brett Stevens
If the Salsa dance was a salad it could be this fun and fiery dish: chargrilled corn, lima beans and fresh mango topped with a zesty dressing. Mojo criollo is a pungent garlicky sauce that makes a strong appearance in Latin cuisine.
Chargrilled corn and lima bean salad with mango and mojo criollo. Source: John Laurie & Brett Stevens
This English classic was created in the 1950s to celebrate Queen Elizabeth’s coronation, a combination of cooked chicken meat with a spiced mayonnaise-based sauce. It can be used as a sandwich filling, salad, or - as in this recipe - served canapé-style.
Contemporary Coronation chicken. Source: Prue Ruscoe
This lively recipe from the Pacific Islands is a combination of two sweet and savoury dishes: a mango salsa with a chilli kick, and a coconut heart and tomato salad. Coconut hearts can be substituted for Granny Smith apples.
Mango salsa and coconut heart salad.
Kulfi is a traditional Indian ice-cream that involves making rich condensed milk, then freezing. This recipe adds mango puree into the dairy mixture before freezing, for a smooth and creamy dessert. The oat crumb brings some crunch, and if you have time to make the mousse it's worth the effort, because... mango and coconut.
Mango kulfi with coconut mousse and oat-ginger crumb. Source: Sarah Todd
Based on the classic Cantonese mango sago pudding, this dessert pairs creamy milk and coconut-milk soaked sago with lime juice-sprinkled mango. A light and gentle end to a meal.
Mango sago. Source: Sharyn Cairns
Smoky, sweet, savoury, succulent. This banquet of a dish features a whole trout that is wrapped in leeks, chargrilled, then served topped with a salad of watercress, mango, mine and pomegranate.
Chargrilled trout with leek and mango salad. Source: Luke Nguyen's United Kingdom
Mango and tamarind trees appeared on Australian coasts as far back as the 17th century, planted by Macassan traders to ward off the scurvy of sailing. Combined with mud crabs – an indigenous Australian favourite – this dish tells a story of our country.
Chilli, tamarind and mango mud crab.
Vanilla slice is a canteen classic, beloved for its contrast of crisp pastry and creamy custard. This version is true to form but has the added novelty of a mango element to the custard.
Vanilla Slice Slice Baby available at Black Star Pastry. Source: Matthew Venables
