A fresh take on tradition: Five ways to celebrate Día de los Muertos with mangos

As families prepare to welcome departed loved ones back to the table for Día de los Muertos, mangos are finding a place among the traditional foods. The National Mango Board (NMB) is serving up inspiration for the holiday with recipes that put the fruit at the heart of everything from traditional sweet bread to savory dishes and festive drinks.

Observed November 1 and 2, the Mexican holiday blends Aztec and Catholic traditions to honor deceased family members, friends, as well as beloved pets. The holiday recognizes death as a natural part of life and celebrates the memories of those who have died, a key aspect of the culture’s cosmology. 

Celebrants prepare ofrendas, or offerings to honor the dearly departed. Preparations usually include favorite foods and drinks, as well as traditional items such as pan de muerto, a sweet bread.

Mangos feature in traditional and modern recipes

The NMB is highlighting five recipes that incorporate fresh mangos or mango puree into the holiday’s staple dishes and drinks.

The recipes include pan de muerto made with mango puree and diced mango, offering a fruit-forward variation on the traditional sweet bread. Chicken with mango mole and pepitas combines mangos with raisins, cinnamon sticks, and chiles.

For beverages and frozen treats, the board features a Mexican mangonada made with fresh mango, chamoy, lime juice, agave nectar, and Tajín seasoning, topped with tamarind candy. Mixologist Tony Pereyra created the recipe.

A mango margarita combines reposado tequila, mango puree, lime juice, and agave nectar, garnished with fresh mango. The board also highlights roasted mango salsa as a versatile option for dishes such as breakfast burritos, nachos, and tacos.

Most mangos sold in the United States come from Latin America and the Caribbean, with Mexico supplying roughly 65 percent of the total volume.

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