Recipe: Snuggly Warm Mango and Cloves (w/ poll)

Welcome to my weakness. The mango. If you’ve been paying attention, you may have noticed I make a lot of recipes with this heavenly fruit. Quite possibly I’ve made more mango recipes than anything else.

Everything about the mango is perfect. Sweet. Golden. Juicy. And, right now, totally in season.

So, go find one (or five hundred).

Rain or shine.

Market in Liberia. Photo by Kipp Jones.

In Liberia they like to chop them up and cook them with cloves. About four cloves will give the mango an alluring, but not overpowering flavor – reminiscent of pie filling. If the mangoes are perfectly ripe, they don’t even need sugar. Otherwise, a spoonful should do you.

Cook for just ten minutes and serve this as-good-as-pie-filling with a big dollop of whipped cream. The whipped cream melts just a little from the heat of the snuggly-warm mangoes…

Good luck sharing this with anyone else.

I ate the whole thing by myself.

Ava was napping. Keith was working.

And I, … well, I have no regrets.

Here’s how you do it:

Serves 1-2


2 cups cubed, ripe mango (about 2 small champagne-style mangoes)
4 whole cloves, or more to taste
1/8 cup water
1 Tbsp sugar, or as needed

Garnish (for non-vegans):

Whipped cream, to taste


Add mango, cloves, water, and sugar to small saucepan. Simmer 10 minutes. Serve hot with whipped cream.

Inspired by The African Cookbook.

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  1. In my own version of the film Endless Summer, I once followed the mango trail from Lamu, a lazy island stuck in its own anachronistic time zone …Lamu, just north of Zanzibar where the donkeys feast on leftover mango peels… through India and southeast Asia to Jayapura, an Indonesian enclave perched on the hills of New Guinea within shouting distance of the South Pacific. It wasn’t intentional, just coincidence. The mango and I were traveling the same way, and whenever I hit a port, the mangoes would be in season.

  2. I love mangoes…except that sometimes they make me itchy. Cooked seems to be better than raw, so I will have to try this.

  3. elisa waller says:

    Oh No…mangoes…..I so love them I even voted that I would marry one if I could……just cant cut them right……..ugh! However this receipe is beautiful…where did u find those cloves? such a cute container…..this receipe is so simple…Ok Ok I come!

  4. You know, for vegans, instead of whipped cream you can always use thick coconut cream. If you take a can of coconut milk and put it in the fridge it separates into a super thick coco cream on top and coco water on the bottom, scrape the thick creamy top into a bowl an add a little brown sugar and whip up just like whipped cream. This dish would taste great with it! :) so yummy can’t wait to make it!


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