Chances are you’ve seen mangoes on sale in the grocery store — many varieties are at their peak availability from March to June. We enjoy the fruit many ways: plain, with a little pinch of salt and chile flakes, added to desserts, or whirred into smoothies. But mangoes also pair well in savory dishes, so we gathered several from our archives to consider.

A tip: We strongly suggest cutting up many mangoes at once, to reduce prep time later. A container of mango chunks should keep in the refrigerator for about a week (or in the freezer for several months).

Mango Chicken Salad With Mango Dressing, above. You can’t have too many chicken salad recipes. This one gets a fruity twist from its delightful dressing, an easy blend of mangoes, honey, orange juice, vinegar and oil. Cucumber and bell pepper add a nice crunch, while chunks of mango up that salty and sweet factor. This salad is also a great way to use leftover cooked chicken.

(Deb Lindsey for The Washington Post)

Beef, Broccoli and Mango Stir-Fry. A little sweet and sour, retro-ish meal that’s ready in about 30 minutes. The sauce is a mix of chicken broth, ketchup, cider vinegar, soy sauce, sugar, cornstarch and chili-garlic sauce. Broccoli, bell pepper and mango balance the meaty strips of steak. Serve it with some rice or noodles.

(Deb Lindsey for The Washington Post)

Mango-Lime Marinated Chicken Thighs. This is easily one of our favorite chicken thigh recipes (and it’s even healthful!). A marinade featuring mango, lime juice and fish sauce strikes all the sweet-salty-savory-spicy notes. After resting in the refrigerator for at least four hours (or up to eight), the chicken cooks quickly under the broiler, meaning those charred crispy edges can be yours in just about 20 minutes.

(Jennifer Chase for The Washington Post)

Mango, Grape and Celery Salad. No frozen whipped topping or gelatin products in this fruit salad. Some garlic, grapes, celery and sweet onion are mixed with a little diced mango, to a pleasing, refreshing effect. This salad provides a good use for green or half-ripe mangoes, too — that slightly tart, acidic flavor makes everything pop.

(Deb Lindsey for The Washington Post)

Salade Nicoise With Mango Dressing. It’s like the French salad took a little vacation to the tropics and lost the olive and anchovies along the way. The luscious dressing is the star of this show; if you have extra (or make double), it makes a nice dip for carrots or endive.

(Stacy Zarin Goldberg for The Washington Post)

Black Bean Salad With Mango Sauce. Here’s another mango sauce to try, this time atop a pile of vegetables and beans. If you don’t feel like buying multiple colors of bell peppers, you can stick with one — we used one whole red bell pepper recently to tasty results.  Likewise, if you’re not a fan of fennel, skip it. There’s plenty of fresh crunch thanks to carrots, cucumber and pumpkin seeds.

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