11 ways to juggle mangoes

Mangoes won't be in season forever, so buy a tray of these golden orbs and put them to work now.

Source: Brett Stevens

1. For those who think smoothies should be fruity not green

Lassis, the original smoothie, hails from India. Unlike our Western versions, this mango lassi is not only sweet but salty and spiced, meant to be eaten with hot curries, such as the one below, to cool the palate. Via Feast.

Indian mango smoothie (mango lassi) Source: Feast Magazine / Chris Chen

2. What could possibly make crêpes better?

Ricotto, mango, rose syrup and pistacho. You betcha. Get the recipe.

3. For those who can't wait for mangoes to ripen

Luke Nguyen's Vietnamese prawn salad calls for semi-ripe mangoes, used to add sweetness.

4. Treat them like a vegetable

Pair green mangoes with curry leaves, mustard seeds, chilli, ginger, turmeric, all simmered in coconut milk for a Sri Lankan mango curry. From the February 2015 issue of Feast magazine, on sale now.

Source: Brett Stevens

5. Use to tenderise meat

The acid in green mangoes helps break down secondary, cheaper cuts of meat, rendering them deliciously tender, like in this Burmese pork curry. From the February 2015 issue of Feast magazine, on sale now.

Source: Feast magazine

6. Mango salsa may be a bit 80s but we're bringing it back for 2015

The sweetness of clove-spiced mango salsa balances oily fish, such as sardines, mackerel or red snapper.

7. Marry them with mud crabs

In this Indonesian-influenced dish flavoured with tamarind, palm sugar and chilli, from Adam Liaw.

8. Move over pineapple

Mango steals pineapple's limelight in this upside down cake, baked in a slab and cut into fingers so you can eat with your hands.

Upside-down mango and coconut cake Source: Alan Benson

9. For those who like threesomes: mango, banana, rum

Sorry, foursomes: plus caramel. This beauty with caramelised fruit is cousin to that French classic, tarte Tatin. Get the recipe. From the February 2015 issue of Feast magazine, on sale now.

Source: Brett Stevens

10. Frozen pureed mango flesh is like money in the bank

When mangoes are no longer in season and you're hankering for a taste of the tropics in winter, your frozen mango puree will come in handy for desserts, like this mango pudding from Mr Hong (by Dan Hong).

Source: Mr Hong by Dan Hong (Murdoch Books)

Or in these mango and passionfruit jellies, from the food dept.

Mango and passionfruit jellies Source: Petrina Tinslay

Make the most of this year's mango windfall and view more recipes.