The Quick and Easy Mango Recipes You Can Handle


In the hot summer, all we want to do is getting away from the hot kitten. Today we want to share some recipes that only use 4 ingredients or less you can handle. It’s quick and easy and all using the seasonal fruit: mongo!


Mango Sorbet


– 2 mangos, peeled and chopped

– 1/3 cup agave syrup (if you don’t have agave, you can use a combination of 1/4 cup water, 1/2 cup sugar)

– 1 tsp lime juice

– pinch salt


– ice cream maker

– blender


First, make sure your ice cream maker is ready and the bowl is frozen. Then, pack the mangos and agave syrup in a blender and blend on high speed until very smooth.


Pour the mixture through a strainer. If it’s not going through, push the puree with the back of the spoon. Set aside the non-strained mango puree for the mango jello. Mix in the lime juice and salt. Chill the strained puree for about three hours, then add it to the ice cream maker, per the maker’s instructions. Once time’s up in the ice cream maker, freeze it again for roughly another four hours before serving.

Mango Jello


– mango puree (from sorbet or fresh made)

– 2 cans Kern mango nectar juice

– 2 packets gelatin powder

– chopped mango (optional)


In a shallow container, pour out 1 1/2 can of the mango nectar and then sprinkle the unflavored gelatin on top. Let sit for a minute. Meanwhile, bring the rest of the mango nectar and puree to a boil in a small saucepan. Next, add the boiled juice to the cold juice and whisk, making sure all the powder is dissolved. Top with mango chunks (if you like texture). Refrigerate for about four hours, or until the jello is solid.


This is definitely not the jello treat from your childhood! Make this an even more grown-up version by topping with chili salt and a squirt of lime.


Mango Daiquiri


– 1 mango

– 2 tsp. sugar

– juice of 2 limes

– 3/4 cup white rum


– blender


Add the mango, sugar, lime and rum together in a blender and blend until smooth. Pour over crushed ice and enjoy!


That’s all. Cheers to that!