Mango

Creamy coconut tapioca pudding with glazed pineapple is one of the desserts I obsessed over when I lived in New York City and worked for François Payard. All of the cooks at Payard Patisserie spent our free time talking about the places we dreamed of going and the dishes we couldn't wait to try. One of the cooks told me about how Claudia Fleming, at the time the pastry chef at Gramercy Tavern, had created a dreamy tapioca that could not be missed. He was right—on one of my last nights in NYC, I was finally able to try it, and thereafter every time I went to visit NYC, I made a point of going back to order it again. Sadly, it's no longer on the menu, but I've channeled it here in this version. It's light and refreshing and uses the natural sugars of mango, pineapple, and apple juice to complement the richness of the coconut milk.

Packed with healthy superfoods and a little caffeine kick from matcha powder, this creamy green smoothie bowl makes a satisfying breakfast. Chia seeds and oats add density and fiber, while mango and fresh ginger add sweetness and spice.

Ginger adds heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

This is a green juice that doesn't taste green. The mango adds antioxidants and sweet flavor, while the nutrients in the kale and apples help detoxify the liver and fight free radicals.

Curry powder is a natural with mangoes, since they are both important foods in India. Grilling the mangoes softens them slightly and intensifies their sweetness. The curry powder helps to bring out their heady perfume. This is the perfect dessert for those times when you already have the outdoor grill fired up for cooking your main course.

Vegan The simplest saladitas in my repertoire are the ones that pair a single fruit with just one fresh herb. These are as flexible as they are easy. Extra-virgin olive oil, fresh lemon or lime juice, and salt and pepper are all optional. A small pile of Pickled Red Onions is always welcome on top. Make these shortly before serving.

Vegan Green beans, cashews, mint, carrot, cucumber, and lime shine through the pearly noodles in this pretty, uplifting dish. The noodles will seem undercooked at first, but they will soften as they absorb the marinade and the moisture from the other ingredients. If you cook them all the way, the finished dish will be mushy. • Rice noodles of various thickness can be purchased inexpensively in most Asian-themed grocery stores, some supermarkets, and online. Use medium-thin ones for this recipe. • You can freeze the unused coconut milk in an ice cube tray, then transfer the cubes to a heavy plastic zip-style bag for making this (or something else) in the future. Don't forget to label the bag. • This tastes best within a few hours of being assembled, so plan accordingly. • Make sure the cucumber is sweet.

Taste the tropics in minutes with the flavors of banana, apple, mango and creamy French Vanilla in this delicious Apple-Mango Madness smoothie!

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

A blend of rums, exotic juices, liqueurs, aromatic spices, absinthe, and trepidation. One from the Soulshakers' greatest hits collection, this drink has been honed to a lethal edge over the past eight years at Gaz's Rocking Blues at London's Notting Hill Carnival and the Glastonbury Festival in southwest England.

Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.

NVA: Mangoes originated in India, but today they are loved in cuisines all over the world. The Sanskrit word for mango is amra, meaning "of the people." I think barbecue means "of the people" in America so I have united them here. Justin and I demonstrate this dish at mango festivals from time to time. The bonus: We always bring a bowl of it premade so that the guests can have a taste. That means the batch we make up on stage comes home. You'll be left with half of the BBQ sauce from this recipe, but you'll be pleased as you can use it on any kind of thing in the world that you might barbecue. It is outrageously good on a burger.

With a tropical flair really sweetens things up. Chop fruit in advance; assemble day of. Done!

For your next Tex-Mex dinner, opt for this colorful summer salsa that features seasonal ingredients such as avocado, green onions, and mango. Serve it with black beans and rice, or heap it on jerk chicken or grilled fish for a fresh and healthy lunch or dinner any night of the week.

Tossed in a dynamic spice paste, these little shrimp aren’t shy: assertive heat from ginger, jalapeño, and garlic is balanced by the pungency of garam masala. Try sautéing or steaming the shrimp if you don’t own a grill. To make a heartier meal, place the shrimp on a bed of basmati rice and boil the marinade for 5 minutes to pour over the top.

This tropical dish, adapted from the Mnemba Island Lodge off the coast of Zanzibar, pairs chiles-piced mangos with freshly grilled shrimp. Complex in flavor and easy in execution, this sweet, spicy, and creamy entrée makes a balanced and beautiful meal that Epicurious members make again and again.

This frothy Southeast Asian favorite is easy to make and even easier to slurp down. Customize your drink with mint or cumin for a summer barbecue, baby shower, or birthday; you can even spice it up your drink with ground chiles or fresh ginger.

The magic of this easy dessert happens in the fridge as the lemon juice sets the cream into a luscious custard— no eggs or gelatin required.