We love mango when it’s ripe, for its sweetness, but also for its tart notes when it is green or slightly underripe. Here are a few ways to use the stone fruit, from the Recipe Finder.


(Deb Lindsey/For The Washington Post)

(Scott Suchman/For The Washington Post)

Rhubarb Mango Chutney, above left. Slather it on a turkey sandwich, put it on roast pork or serve it with scrambled eggs.

Mango Coconut Macadamia Conserve, above right. Chewy, sweet and crunchy.


(Deb Lindsey/For The Washington Post)

Mango Jam. So sunny; your next breakfast staple.


(Deb Lindsey/For The Washington Post)

Chicken Stir-Fry With Mango and Peanut Sauce. This meal is ready in 30 minutes or less.


(Deb Lindsey/For The Washington Post)

Spicy Mango Shrimp. A quick meal with a little kick from crushed red pepper flakes.


(Julia Ewan/The Washington Post)

Mango Chicken Curry. Underripe mango’s put to good use here.


(Deb Lindsey/For The Washington Post)

Green Mango Pachadi. This sour, creamy sauce is ideal served with spicy South Indian dishes (be sure to check out the suggestions listed in this dish’s related recipes).