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To a medium bowl, add the mangos, chile sauce, basil, mint, fish sauce, lime juice, garlic, radish, scallions and chile oil. Cover the bowl with plastic wrap and refrigerate for 20 minutes. Serve chilled. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

To a medium saucepan, add the apple, mangos, onion, red pepper, sugar, raisins, vinegar and ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the fruit is tender and the mixture has thickened, about 20 minutes. <br><br> Add the lemon juice, curry powder, cardamom, cinnamon, nutmeg and salt, increase the heat to high, and bring to a gentle boil for 5 minutes. Turn off the heat and transfer to a medium bowl. Once the chutney has cooled to room temperature, cover the bowl with plastic wrap and refrigerate until well chilled, at least 30 minutes. The chutney can be stored in an airtight container for up to 1 week. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

<i>Mango Pico de Gallo</i>: To a medium bowl, add the mango, tomato, red onion, cilantro, lime juice, chiles and red pepper flakes. Place in the refrigerator for 20 minutes, until ready to serve. <br><br> <i>Cabbage Slaw</i>: In a medium bowl, stir together the cabbage, lime juice, olive oil, salt and pepper. <br><br> <i>Fish</i>: To a medium bowl, add the flour and baking powder and whisk to combine. Slowly whisk in the seltzer until smooth. Set aside for 10 minutes. <br><br> To a Dutch oven or a large pot set over medium-high heat, add the canola oil and heat until it reaches 350° on an instant-read thermometer. Season the fish with ½ teaspoon of the salt and ¼ teaspoon of the black pepper, then dip each piece into the batter, turning the pieces to evenly coat. Add about half of the battered fish to the hot oil and fry until the fish is golden-brown, 3 to 4 minutes. Use a frying spider or a slotted spoon to transfer the fried fish to a paper-towel-lined plate. Repeat with the remaining fish, then season the fried fish with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. <br><br> <i>Tacos</i>: Set the warm tortillas on a platter. Divide the cabbage slaw among the tortillas and top with 1 to 2 pieces of fried fish. Top with some of the mango pico de gallo and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

Preheat the oven to 350°. Line a rimmed baking sheet with aluminum foil. Set the bacon on the foil and bake until golden and crisp, about 15 minutes. Remove the baking sheet from the oven and transfer the bacon to a paper-towel- lined plate to drain. <br><br> To a blender jar, add the avocado, yogurt, lime juice and salt. Purée until the sauce is smooth and creamy, about 25 seconds. <br><br> Plate the bread slices on a cutting board. Divide the avocado spread among the bread slices, spreading it into an even layer. On top of 2 pieces of bread, divide the lettuce and tomato. Sprinkle the salt and pepper over the tomatoes. Divide the turkey and mango over 2 more bread slices, then place the turkey-mango-topped bread slices over the tomatoes. Invert the last 2 bread slices, avocado side down, over the mangos. <br><br> Skewer the 4 corners of each sandwich with toothpicks or cocktail swords. Use a bread knife to divide each sandwich into quarters and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

<i>Chicken</i>: Set the chicken on a plate and season with ½ teaspoon salt. Set aside for 20 minutes at room temperature. Meanwhile, in a medium saucepan set over medium heat, add the olive oil, shallot and garlic and cook, stirring often, until the shallot is translucent, 4 to 5 minutes. Stir in the thyme sprigs, bay leaves and remaining 2 teaspoons of salt, then pour in the chicken broth and the water. <br><br> Juice the lemon and set the lemon juice aside for the vinaigrette. Add the juiced lemon halves to the saucepan, bring the broth to a simmer, then add the chicken breasts and reduce the heat to low. Gently cook the chicken in the broth until it registers 160° on an instant-read thermometer, about 30 minutes. Turn off the heat and cool the chicken in the broth for 10 minutes, then remove the chicken breasts from the broth and set on a paper-towel- lined plate to cool. When the chicken breasts are cool enough to handle, use two forks to shred them into shards. <br><br> <i>Salad</i>: Preheat the oven to 350°. On a rimmed baking sheet, place the pistachios and bake until fragrant and toasted, 5 to 6 minutes. Remove from the oven and transfer the pistachios to a cutting board. Once cool, roughly chop and set aside. (If serving the chicken salad on buns, place the buns on a baking sheet and toast them in the oven). <br><br> In a large bowl, whisk together the lemon juice, mustard, tarragon and salt. While whisking, slowly drizzle in the olive oil until all of the olive oil is added and the vinaigrette is thick and creamy. Add the pulled chicken to the bowl along with the pistachios, chopped mango, celery and scallions. Gently toss to coat and serve on the flatbread crisps or the buns, or wrapped in the lettuce leaves. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

<i>Pickled mangos</i>: In a large heat-safe bowl, place the mangos, tarragon and thyme sprigs, and black pepper; set aside. In a small saucepan set over medium-high heat, bring to a simmer the rice vinegar, water, sugar and salt. Pour the hot vinegar mixture over the mangos and cool to room temperature, about 30 minutes. Cover the bowl with plastic wrap and refrigerate overnight (the mangos keep up to 1½ weeks in the refrigerator). <br><br> <i>Salad</i>: In a small bowl, whisk together ⅓ cup of the mango pickling liquid, the olive oil, and salt and pepper to taste. Divide the salad greens and fennel among 4 plates. Sprinkle each plate with ¼ cup pickled mangos, then drizzle the vinaigrette over the salad. Top with the crumbled cheese and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

In a fine-mesh sieve or colander, mix the onion with ½ teaspoon salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels. <br><br> In a large skillet set over medium heat, melt the butter. Add the cashews and cook, shaking the pan often, until the cashews are golden-brown, 3 to 4 minutes. Stir in ½ teaspoon salt and turn out onto a large plate to cool. <br><br> In a salad bowl, whisk together the mango chutney, oil, remaining ½ teaspoon salt, the black pepper and the juice of ½ lime. Add the spinach, onions and cashews and toss to coat. Sprinkle the mangos over the salad, squeeze the remaining ½ lime over the top, gently toss and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

Adjust an oven rack to the top position and preheat the broiler to high. In a medium bowl, use a wooden spoon to combine the mango, crabmeat, mayonnaise, lime juice, chopped mint, chile, 1 tablespoon of the olive oil, ½ teaspoon of the salt and ⅛ teaspoon of the black pepper. <br><br> On a baking sheet, place the sliced baguette. Drizzle the remaining 2 tablespoons of olive oil over the sliced baguette. Season with the remaining ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Broil the bread until the baguette is golden-brown and toasted, 1½ to 2 minutes (watch the bread closely, as broiler intensities vary). Remove the bread from the broiler and rub each slice of baguette with cut side of the garlic halves. <br><br> Spoon 1 tablespoon of the crab mixture onto each slice of toasted baguette. Sprinkle the sliced mint leaves over each crostino and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

Preheat broiler to high. Place mango halves on small baking sheet or nestle inside small baking dish. Top each with 1 tablespoon sugar and broil until sugar is melted and beginning to turn golden brown, watching closely to avoid burning, 5 to 7 minutes.<br><br> Let cool slightly then serve.

Combine diced mango and sugar in medium bowl, let sit for 5 minutes, stirring occasionally.<br><br> Top whole cheesecake or individual slices with diced mango.