Mango Magic: Our Top 21 Vegan Mango Recipes, from Tacos to Tarts and Beyond

Ready in 10 minutes, these fan-favorite tacos are, as one commenter says, "utterly wonderful." The juicy fruit perfectly complements earthy black beans, while avocado adds creaminess to every mouthful. Sharp red onion and fresh cilantro brighten the flavor, and a squeeze of lime juice is the only dressing you need. Serve in warmed corn tortillas, and you're ready to dig in. Don't be fooled by how quick these tacos are to make—they are worthy of any party! Another fan raves, “Quick, can make ahead of time, and delicious. Wouldn't change a thing.”

This icy, almost-instant summer treat is made by blending frozen mango with frozen banana. The result is a vegan fruit ice cream (aka nice cream) that rivals any dairy-based ice cream. For extra pizzazz, sprinkle with ground cardamom or paprika. Keep a bag of frozen mango chunks on hand and you’re always a few minutes away from this kid-friendly dessert or snack. A commenter writes, “Amazing taste and texture. I usually make it in small batches as opposed to the whole recipe.”

Ready in 20 minutes, these colorful bowls make healthy eating a cinch. As one reviewer notes, “This was easy, yummy, and a big hit with the kids.” The tropical sweet flavor of mango melts in your mouth and livens up the earthier rice and beans. Red bell pepper adds sweetness, crunch, and color, while tart red onion adds sharp notes that anchor the dish. Drizzle with a lime-infused avocado dressing for a sensational meal that works at any time of the day. Another fan writes, “I really enjoyed this salad because it has so many flavors, and the beans make up for the protein. Very easy to make, and best of all, it was filling.”

Sweet potato lends a silky texture and sweet flavor to this earthy black bean soup, while pumpkin pie spice adds warming notes. But it’s the bright, spicy sweet mango relish topping that turns this back bean soup into a deeply slurpable favorite. As one reader says, "The mango salsa just makes this recipe." Another writes, "I love this recipe! It's easy to make, hearty, and flavorful. My parents converted to WFPB eating after I made this for them. Make a double batch because you will want leftovers!"

Chef AJ’s no-bake mango tart, which one reviewer describes as “by far one of the best desserts I have ever made,” is one to bookmark for your next special occasion. A date-sweetened oat crust is the perfect vessel for the more decadent filling. A combination of fresh and dried mango gives the dessert its golden hue and intense mango flavor, while cashews add creaminess. Top with fresh mango slices and raspberries, finely chopped cashews, and chopped fresh mint. Another commenter shares, “Delicious! We love it! Sweet but not too sweet.”

Feel the warm summer breeze of the tropics when you serve these colorful fruit skewers coated in a zesty lime-coconut marinade spiked with a dash of cayenne pepper. Mango, pineapple, papaya, and kiwifruit work well here, but feel free to get creative and use other fruits, such as cantaloupe, honeydew lemon, or anything else you fancy! Don’t have skewers? No problem. Just serve the fruit in a bowl with a drizzle of marinade. A commenter shares, “Made this with Pad Thai as a side dish on a bed of lettuce. It was beautiful and a wonderfully fresh burst of flavors. You will not be disappointed.”

This sensational combo raises the bar for fruit platters everywhere. Featuring a citrusy-sweet dressing laced with cinnamon and ginger, fruit has never tasted so good. Mango adds a golden color to the plate, while other in-season fruits, such as grapes, berries, kiwi, and melons, bring their unique deliciousness. As one fan puts it, “This is awesome—easy but has the best of everything. Perfect.”

This classic Thai dessert is a feast for the eyes as well as the taste buds. Purple sticky rice, cooked with banana and a whole vanilla pod, becomes creamy and sweet with an endearing sturdiness. Serve topped with silky sweet mango and tangy kiwifruit. This just-sweet-enough dessert is so healthy that you can eat it for breakfast. For a fancy presentation, serve in a tall or wide-mouthed glass. Note: Brown sticky rice would also work.

Frozen mango is a tasty snack in itself! So it's no surprise that this tropical wunderkind shines in these totally wholesome, sugar-free pops. Mango's sandy hue and sweet flavor balance the tartness of kiwi and berries, while the bold color choices look stunning. Get yourself a set of popsicle molds and experiment with other fruits—they're a good way to use up ripe fruit that's about to turn. Pineapple, grapes, plums, watermelon, and peaches also freeze well.

Twice baked and doubly delicious, these savory sweet potatoes make dinner time a treat. They’re easy to pull together, requiring little active prep time. Scoop out the insides of the baked sweet potato and mix with scallions and plant milk before popping them back in the oven to cook through until creamy. The mango salsa topping, featuring cilantro, fresh jalapeño chile, and lime juice, adds fresh notes to every mouthful.

Spiralized daikon and sweet potato stand in for noodles in these noodle-free noodle bowls. The daikon and sweet potato become tender when cooked, and a spicy stir-fry tamari sauce adds a salty-savory flair. A selection of fork-tender veggies lends even more goodness to the bowl, while baked tofu adds a creamy heft. Fresh mango sits atop this colorful medley, making every mouthful a sweet and juicy one, and a drizzle of Tahini-Lime Sauce ties everything together.

Ready in 25 minutes, these quick-as-flash wraps are an ideal grab-and-go lunch or refreshing evening meal on a warm night. It all starts with a can of refried beans, which, with a little help from a few everyday spices, take on a Southwest flavor. Spread the bean mix over whole wheat tortillas and top with onion, fresh spinach, juicy mangoes, creamy avocado, and peppery cilantro. Feel free to get creative with this recipe; one reader served the filling in a panini instead of tortillas, while another served it as a salad. Another writes, “This was excellent! I did not use a tortilla, though, I used spring roll wrappers instead. So tasty, no cooking.”

This party-worthy side dish makes excellent use of fresh summer ingredients. Tender green beans, tangy cherry tomatoes, and slightly under-ripe mangos combine perfectly in this scrumptious salad that's greater than the sum of its parts. Fresh Thai chili adds heat to the lime dressing, while a few chopped scallions and peanuts sprinkled on top deliver another layer of flavor and texture. A reviewer writes, "Really loved this salad, even though I changed peanuts into borlotti beans. The mango and cilantro taste so good together, and I didn't need the sugar in the dressing."

Who says you can't use toasted nori sheets as taco shells? These innovative Japanese-inspired tacos are easy to make, and the salty seaweed flavor of the nori makes them instantly appealing. A robust adzuki bean and brown rice filling pairs well with shredded veggies, while a dollop of spicy-sweet mango sriracha takes these tasty tacos to new heights. Add a few slices of avocado and these epic fusion tacos are ready to devour.

Looking for a tasty summer dessert that's easy to make but has a gourmet feel? These tricolor nice cream cupcakes couldn't be healthier, with just three ingredients—mango, berries, and banana. Layer the blended frozen fruit into a cupcake mold and freeze. And that’s it! Note: They'll keep up to two to three weeks in the freezer. A fan writes, "Simple and naturally sweet. I'm so here for this easy yet visually and flavorfully impactful recipe. What a great hot weather treat!"

With layers of colorful, good-for-you ingredients, it's hard not to fall in love with these gorgeous grain bowls! A massaged kale base is piled high with chewy quinoa, earthy black beans, sweet corn, and crispy jicama. Top with creamy avocado, mango salsa, and a drizzle of lime juice for a supremely munchable bowl you'll make again and again. Garnish with cilantro, sliced scallions, and fresh jalapeño chile.

These colorful bell pepper poppers feel like mini handheld salads, and they make a superb pass-around snack. Steamed mini bell peppers have a just-crunchy texture, which contrasts seamlessly with the juicy mango filling. Cucumber, tomato, scallion, and cilantro give the mango salad extra body, while lemon juice and maple syrup add a delectable sweet-sour lilt. One commenter writes, “These were delicious and very colorful! They would be a great appetizer for a special occasion/party. My whole family (kids included) enjoyed them.”

This vibrant mango salsa makes everything taste great! Finely chopped onion and minced garlic add subtle heat to the silky sweet mango flesh, while red bell pepper lends crunch and contrasting color. Apple cider vinegar brightens the flavors, but you could also use lemon juice. Serve with baked corn chips, atop a grain bowl or salad, as a dip, or alongside your favorite Mexican dish. A reviewer writes, "I also add diced cucumber. It is so delicious as a salsa over Mexican dishes, but I love to eat it with a spoon as a snack when I'm having an evening craving."

Equal parts sweet and spicy, this 15-minute meal is a great no-fuss recipe perfect for lunch or dinner when the weather is warm. Earthy black beans do the heavy lifting, while sweet corn adds color and cherry tomatoes lend pops of sweet-sour flavor. Succulent mango and jarred roasted red bell peppers lend a smoky juiciness that makes everything taste better. Serve this kid-friendly meal in romaine lettuce boats and watch them go. A reviewer writes, “Fantastic dinner for a 93-degree day, very refreshing, will definitely make again.” Another writes, “This recipe is exactly what I needed! It was so simple to throw together, not too spicy, and just a hint of sweetness from the mango.”

Do you love fresh spring rolls served in Thai restaurants? Now you can make your own! These party-worthy snacks contain a tantalizing mix of spicy marinated tempeh, juicy mango, and crispy matchstick-cut veggies. A ginger-lime dipping sauce is the perfect accompaniment. A fan raves, “This meal was an absolute winner; my taste buds swooned with every bite. Definitely a ‘make again’ meal!”

Skip the cheese and try these crafty vegan quesadillas, which rely on hummus, stirred with chipotles in adobo, for creamy, full-bodied flavor. The toothsome twosome of black beans and corn add heft, while mango and salsa bring fresh fruity flavor. A reviewer shares, “Wow! I have found my go-to quesadilla!!! The stars of this are the chipotle chiles in the adobo sauce mixed with the hummus! Amazing smokey flavor!”