Mangos freeze pretty well for use in winter for smoothies and lassis (an Indian version of a smoothie...1 c milk, 1 c yogurt, 1 lb mango in a blender, with or without ice). Mangoes, ripe and green are made into any number of chutneys and salads in India. If that sort of thing floats your boat, I'll type up a few later when I have more time.

If you can, I'd make mango preserves. Otherwise, I would imagine you could use mangos in any recipe where you would normally use peaches. Cobblers, pies, ice cream.

Ooooh Mangos! My favorite!
Salsa good with fish: chop mangoes, onion, jalepeno, cilantro season to taste with lime juice, a little bit of sugar and salt and pepper.

Mango Margaritas:
Use a can of concentrated frozen limeade. Combine in the blender with a peeled pitted mango, use the can from the limeade to measure tequila (full) and triple sec (half a can). Be sure to use a name brand limeade, some of the store brands have artificial flavoring and can be awful! Also it doesn't hurt to use a better tequila Jose Cuervo is ok.
Add a couple handfuls of ice and blend til smooth.
You might have to adjust things according to the size of your mango, but proportions are pretty flexible.

Here is a recipe my family loves:

Mango-Margarita Pie

Recipe By :Better Homes and Gardens
Serving Size : 8

CRUST
1 1/4 cups pretzels -- finely crushed
1/4 cup sugar
1/3 cup butter -- melted
FILLING
3/4 cup sugar
2 envelopes unflavored gelatin
1/2 cup lime juice
1 cup heavy cream
4 large eggs -- separated
1 large mango -- peeled, pureed
1/4 cup tequila
3 tablespoons orange liqueur

Mix crust ingredients. Press into 9 inch pan - refrigerate.
In top of double boiler mix 1/2 cup sugar and gelatine. Stir in lime juice and egg yolks. Let stand 2 minutes to soften gelatin. Cook over simmering water 5 minutes.
Transfer to large bowl; stir in mango puree, tequila, and liqueur. Chill until the mixture reaches an egg white consistency.
Meanwhile, in large bowl, beat egg whites until foamy. At high speed, beat in remaining 1/4 cup sugar. Beat cream until stiff. Fold both into mango mixture. Pour into prepared crust, mounding in center. Chill one hour.

The salt on the pretzels gives the same effect as salt on a margarita rim. A classic in my family!

Another from my files:

Mango Cobbler

Recipe By :Chicago Tribune
Serving Size : 8

2 cups mangos -- peeled, sliced
1/2 cup unsalted butter
1 cup flour
1/2 cup sugar
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons baking powder

Heat oven to 350F. Allow mangoes to sit at room temperature 1 hour. Melt butter in oven in 8 x 8 baking pan. Combine flour, sugar, milk, salt, and baking powder. drop spoonfuls of flour mixture into pan with melted butter. Do not mix or stir. Place mango slices on top of butter and around batter. do not mix or stir.
Bake until wooden pick inserted in center comes out clean, about 30 minutes.

Enjoy your bounty!

I have no suggestions, but am just piping in to express my sincere envy. When I'm lucky enough to get good, ripe mangos, we just eat them on their own.

DS would kill for mango trees in our yard. It's his absolute favorite snack. Maybe some day they'll find a way to grow a mango tree that can survive a Canadian climate.

The 3 trees that I planted were supposed to be early season, mid season and late season. I think one day I will be giving mangos away on the street!

The pie recipe looks really good. I love pretzels. I started looking for recipes online last night and everything seems to need lime juice and I didn't have any. I will pick up a bunch of limes tonight. That cobbler looks really easy too.

My only problem is I am on weight watchers and a mango is 2 points! Not fair.

I too am very envious--love mangos!

I once made a dessert that was a huge hit on a hot night and was SO simple. The recipe came from Sunset magazine, I believe.
Cut the "cheeks" off a mango (2 per mango) and put a popsicle stick into each one. Dip the mango into chocolate (I like dark chocolate) and then freeze. You can do a little drizzle of white chocolate on it which really dresses it up.
They were the best grown up popsicles I ever ate, and would save in the freezer for quite a while. Now I'm thinking that I've got to go try this again soon!

I just moved from my house in Venice that had a great mango tree, and so now I may have to plant another one. My favorite thing to do with the mangoes was simply to freeze them and then they were easier to peel and cut into cubes. I put the cubes into a blender with a bit of sugar syrup to make a sorbet or else with yogurt to make frozen yogurt. The more unadulterated they are, the better I like them. I definitely do NOT like them with anything savory, but they are great by themselves or as sorbet. I had a lime tree in Venice also, and I love a bit of lime juice on the mangoes.

Lars (now in Westchester, CA - 6 miles from Venice)

This recipe is used in the same ways as Lemon Curd (which I prefer to call Lemon Butter):

Mango Butter (1)
6 cups mango slices
2 tablespoons lime juice (optional)
2 1/2 cups sugar
2 cups water

Cook mango slices with water until tender. Put through sieve if mangoes are stringy. Add sugar and cook until consistency of a butter. Pour into hot, sterile jars, seal and process for 10 minutes. For Spiced Mango Butter, add 1/4 teaspoon each ground cloves and allspice and 1/2 teaspoon each ground cinnamon and nutmeg with the sugar.

Or you might like this:

Mango Ice Cream
2 cups mashed mango
1 cup cream
1/2 cup sugar
2 tablespoons lemon rind, cut into tiny ribbons
1/2 cup sweetened condensed milk
1/2 teaspoon salt

Whip the cream and sugar together until stiff. Combine the mangos, lemon rind, condensed milk, salt. Fold in the whipped cream. Pour into freezer trays and freeze.

Mango goes really well with seafood. Try this one:

Ginger and Soy Calamari
2 squid hoods
2 tablespoons fish sauce
1 teaspoon soy sauce
2 tablespoons lime juice
3cm piece of ginger, peeled, finely grated
1 cup coriander leaves, chopped
olive oil spray
1 small mango
150g baby rocket leaves
lime wedges to serve

Slice squid hoods, open flat and score the inside with a sharp knife in a diamond pattern. Cut into 3cm pieces. Combine sauces, lime juice, ginger and coriander in a small bowl. Whisk with a fork. Add calamari and toss to coat. Cover and refrigerate for 30 minutes. Remove calamari from marinade. Pour marinade into a small saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Preheat barbecue to high heat. Spray with olive oil. Cook half the calamari score side down for 1 minute. Turn and cook for a further minute or until tender. Repeat with the remaining calamari. Cut mango into cubes and char lightly on a barbecue. Divide rocket between plates, top with calamari, mango and drizzle with warm dressing and a squeeze of lime juice.

And it's a perfect partner for chicken or pork:

Pork, Mango and Spinach Stirfry
1 tablespoon macadamia nut oil
500g lean pork steak, cut into strips
1/2 teaspoon five spice powder
10 spring onions, trimmed and cut in halves
1 bunch English spinach, stalks removed and leaves shredded
1 fresh mango, peeled and cut into slices
2 tablespoons lemon juice
2 tablespoons soy or Tamari sauce
2 tablespoons water
1 teaspoon cornflour
1 teaspoon fresh ginger, finely chopped
2 tablespoons dry sherry

Heat oil and stirfry pork over high heat for 3-4 minutes, until brown. Add spice powder and ginger and toss well. Add spring onions and spinach and stirfry for a further 3-4 minutes, or until spinach wilts. Add mango slices. Combine lemon juice, sherry, soy, water and cornflour and stir into pork and spinach mixture. When mixture boils, remove from heat and serve with steamed rice or noodles.

Or just toss slices through any green salad.

Oh wow mango butter! Yum. I haven't tried canning anything yet. Daisy do you know how many jars/cups that mango butter recipe makes?

I started with alcohol :-> Go figure. I saw Ina make these mango drinks the other day. The recipe says it makes 1 serving so I doubled it. I wound up with 4 tall glasses. I don't know what I was thinking. LOL It needed extra sugar syrup for my tastes but they were good.

Mango Daquiris
Ina Garten

1 ripe mango, peeled, seeded and chopped
1/4 cup lime juice (2 limes)
1 teaspoon sugar syrup
3/4 cup white rum
Crushed Ice

Place the mango and lime juice in the bowl of a food processor fitted with a steel blade. Process until blended. Add the sugar syrup and the rum. Pulse to mix.

Pour the mixture over a glass full of crushed ice.

Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.

Mango is one of my favorite fruits. I make Mango Crumble, Mango Salsa, Mango Pina Colada and on and on. Follow the link below to my favorite. You'll find other great T & T recipes on that site as well...just type in mango to see them all.

We really like mangoes and I'd be thrilled to have a mango tree in my yard.

I often use flavored butters to enhance simply prepared ingredients and this is one I often make in the summertime.

MINT-MANGO BUTTER

1/2 cup sweet butter
1/2 fresh mango, peeled and pureed
2 tsp. fresh lime juice
2 Tbs. finely chopped fresh mint
Dash of salt

Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate.
NOTE: This doesnt freeze well and is best if used within 24 hours of when you make it.

Ideas: mild-flavored fish (sole, tilapia, flounder, etc.), pork, beets

I've posted this recipe many times before but it is a unique way to prepare black beans.

BLACK BEANS IN MANGO SAUCE

1 1/2 Tbs. olive oil
2 cups minced red onion
1 Tbs. minced garlic
1 3-inch jalapeno chile, seeded and minced
1 1/2 Tbs. minced fresh ginger
1 1/2 tsp. whole cumin seeds
1 1/2 tsp. salt
About 6 cups cooked black beans (or 3 15-ounce cans, rinsed and drained)
6 Tbs. fresh lime juice
2 large ripe mangoes, peeled and minced
Freshly ground black pepper to taste

Heat the oil in a medium-sized skillet. Add 1 3/4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt. Saute over medium heat for about 5 minutes. Turn the heat down to medium-low, and add the beans and about half the lime juice. Cook for about 5 minutes more until the beans are heated through and then transfer to a bowl.

Stir in the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cove and let stand for about 15 minutes to let the sauce develop.

Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango, and some minced parsley or cilantro, if desired.

Good served with plain cooked white or brown rice.

Source: Mollie Katzens Vegetable Heaven

mango bread is a hawaiian favorite. google a recipe usually has coconut in it too, yum

Sol's Mango Sorbet is DEVINE!

Mango Sorbet~Sol

2 mangos, peeled and roughly cut into chunks
½ cup granulated sugar
1 cup water
2 tablespoons honey
1 tablespoon fresh lemon juice
pinch of salt

Make a simple syrup by combining 1 cup water with the ½ cup of sugar in a pan. Bring to a boil, and cook until sugar completely dissolves. Cool slightly. Place all ingredients in a food processor and process until smooth. Chill mixture thoroughly. Then, freeze in ice cream maker, according to manufacturer's instructions.

I've never made the Mango Butter (I prefer my mangoes fresh) - but at a guess it would make 2-3 small jars.

I tried that simple cobbler recipe that Linda posted as a post breakfast snack. 10 minutes to assemble, 30 minutes to bake, about 5 minutes to snarf.