One ingredient 5 ways: Mango

NO BAKE LUSCIOUS MANGO PIE
Peel and slice 4 large ripe mangoes, add 1 teaspoon cinnamon, set aside. Beat 1 cup cream cheese and 1/2 cup milk until smooth. Add 1 cup Cool Whip, sugar free. Mix well. Add 4 large ripe mangoes and pour into 1 Graham Cracker Crust. Chill until firm.

MANGO CHUTNEY
In a large pot add 6 firm half-ripe mangoes, peeled and thinly sliced, 1 cup cider vinegar, 1 cup light brown sugar, 2 tablespoons minced garlic, 1 2-inch fresh ginger, peeled and thinly sliced, 1 tablespoon cayenne pepper, salt and freshly ground pepper and bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated.

MANGO CHICKEN
Heat 1/3 cup oil in a frying pan; add 1.5kg chicken pieces and brown. Pour off fat and add 1/4 cup soy sauce to chicken. Add 2 cloves garlic, crushed and salt and pepper to taste. Cover and cook on low until almost tender. Add 1 cup mango pieces and cook 10 more minutes.

PUNJABI MANGO LASSI
Choose 1 very ripe mango. Roll the mango pressing the skin on a work surface (as you would a lemon). This helps to loosen the peel. Slice the mango in half and remove the pit. Scrape the flesh from the peel and transfer it to a blender. Leave any tough portions behind. To the mango in the blender, add 2 cups plain yoghurt, 1 cup crushed ice, 1/4 cup sugar or honey (or less, to taste), 1/2 cup water, milk or half and half, (depending upon how rich you want the lassi). Process until smooth and frothy. Taste and make any adjustments, adding honey, if needed. If the mango was very ripe, a little tartness may be added with a tablespoon of freshly squeezed lemon juice, if desired, but this is usually not needed.

MANGO CAKE
Preheat oven to 190C degrees. Grease a square cake pan. In a large bowl of electric mixer, cream 1/2 cup shortening and 1 cup sugar. Beat in 2 eggs beaten until mixture is fluffy. Sift 2 cups flour with 3 teaspoons baking powder and 1/2 teaspoon salt, stir into cream mixture. Fold in 1 cup finely chopped mangoes, 1 tablespoon lemon juice and 1/2 cup chopped nuts. Pour into prepared pan and bake for 35 to 40 minutes. —[email protected]