3 ways with mangoes

Enjoy a taste of sunshine with vibrant mango-based snacks, sweets and speedy lunches

Looking for a taste of the tropics? We've got seasonal Alphonso mangoes in stores, and five is all you need to make three flavoursome gluten-free dishes:


Serves 4 as a snack or side dish
Prepare 20 minutes plus cooling
Cook1 hour 25 minutes

  • 5 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 tbsp SpinneysFood Whole Cumin
  • 4cm piece ginger, finely chopped
  • 2 Alphonso mangoes
  • 75ml apple vinegar
  • 3 tbsp soft light brown sugar
  • 2 bay leaves
  • 800g Jersey Royal potatoes
  • 2 garlic cloves, crushed
  • 2 tbsp curry powder
  • ¼ tsp hot chilli powder
  • zest of 1 lemon, 1 tbsp juice
  • 30g SpinneysFood Coriander Microgreens
  • plain yogurt, to serve
  1. Set a pan with 1 tbsp oil over a medium-low heat. Fry half the onion for 5 minutes, until soft and translucent. Stir in half the cumin and ginger and cook for 1 minute more.
  2. For the chutney, cut 1 mango into 1cm cubes. Add to the pan with the vinegar, sugar and bay leaves. Pour in 75ml water, then bring to the boil. Reduce to a simmer, cover and cook for 15-20 minutes, until thickened and sticky. Remove from the heat and leave to cool.
  3. Preheat the oven to 180°C, gas mark 4. Cook the potatoes in a pan of boiling salted water for 10-15 minutes, until just tender. Drain, leave to cool, then halve.
  4. In a bowl, combine the garlic, curry powder, chilli powder and the remaining oil, cumin and ginger. Add the potatoes, season and coat. Tip into a roasting tray and cook for 30-35 minutes, turning halfway, until crisp and golden.
  5. Meanwhile, cut the remaining mango into 0.5cm cubes. Toss with the lemon juice, remaining onion and half the coriander.
  6. Stir the lemon zest and remaining coriander through the potatoes. Serve with the chutney, salsa and yogurt.


Serves 2 as a light lunch
Prepare 10 minutes
Cook No cook

  • 1 Alphonso mango, thinly sliced
  • 2 tsp yuzu juice
  • 1 red chilli, deseeded and finely chopped
  • 1 large avocado, roughly chopped
  • 4 wholegrain rice cakes
  • 100g SpinneysFood Smoked Salmon
  • 30g SpinneysFood Coriander Microgreens, to garnish
  1. In a bowl, mix together the mango, yuzu juice and half the chopped chilli. Set aside.
  2. Put the avocado in a bowl and crush with a fork to a chunky consistency. Stir in the remaining chilli and season.
  3. To serve, divide the crushed avocado among the rice cakes and top with the mango and smoked salmon. Season with black pepper and garnish with the coriander.


Makes 6
Prepare 15 minutes plus freezing
Cook 2 minutes

  • seeds from 4 green cardamom pods
  • 2 Alphonso mangoes, chopped
  • 300g Greek yogurt
  • 200g sweetened condensed milk
  • 1 tsp rosewater
  • 3 tbsp chopped pistachios
  1. Set a small frying pan over a medium heat. Toast the cardamom seeds for 1-2 minutes, until fragrant. Use a mortar and pestle to grind the seeds to a fine powder.
  2. Put the mangoes and yogurt in a blender. Blitz until smooth, then stir in the cardamom powder, condensed milk and rosewater.
  3. Divide the mixture among six large ice lolly moulds and insert a wooden lolly stick into the centre of each. Transfer to the freezer for 4 hours, or until frozen solid.
  4. Carefully remove the ice lollies from the moulds and sprinkle with the chopped pistachios to serve.

For more tips on how to cook with mangoes and why it's our in-store ingredient of the month, click here