Mangoes are widely used in cuisine.
Sour, unripe mangoes are used in chutneys, pickles,  dhals and other side dishes in Bengali cuisine, or may be eaten raw with salt, chili, or soy sauce.
A summer drink called aam panna comes from mangoes.
Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice.
Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar.
Ripe mangoes are also used to make curries.
Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris.
The pulp from ripe mangoes is also used to make jam called mangada.
Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil.
Mango is also used in Andhra Pradesh to make dahl preparations.
Gujaratis use mango to make chunda (a spicy, grated mango delicacy).

Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol.
Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut.
These bars are similar to dried guava fruit bars available in some countries.
The fruit is also added to cereal products such as muesli and oat granola.
Mangoes are often prepared charred in Hawaii.

Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce, vinegar, soy sauce, or with dash of salt (plain or spicy).
Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular.
Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.

Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste.
It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations.
In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms.

Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes.
Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert.
In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar.
Green mangoes can be used in mango salad with fish sauce and dried shrimp.
Mango with condensed milk may be used as a topping for shaved ice.
Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, pickles,  dhals and other side dishes in Bengali cuisine, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. Mango is also used in Andhra Pradesh to make dahl preparations. Gujaratis use mango to make chunda (a spicy, grated mango delicacy).
Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola. Mangoes are often prepared charred in Hawaii.
Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce, vinegar, soy sauce, or with dash of salt (plain or spicy). Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms.
Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.
Mango