It’s been a good year in mangoes for many of us, such that we’re casting about for ideas to put our bounty to good use.

Carol Burke wrote in search of a collection of ideas — specifically mango bread, pudding, cream cheese pie, pickled mango and chutney. “I know there are many tried-and-true mango recipes published, but thought it’d be great to have a section of Crave dedicated to Hawaii’s favorite fruit — my opinion!”

And a wise one. So these pages are devoted to some sweet and simple mango classics, because it is nice to have them all in one place.

Several come from our archives, as mango has been a frequent topic over the years. Others are new favorites. None will tax your cooking skills much, although for the chutney you’ll have to do considerable slicing and dicing.

Here’s a bonus suggestion from Mark Suiso of Makaha Mangoes: Fill a 6- to 8-cup blender jar with ripe mango chunks, add juice of 1 lime and puree. Put all this in an ice cream maker to make sorbet, or spread it thin on a sheet of parchment and put it in a dehydrator to make natural fruit roll-ups. Fruit can also be dehydrated in slices.

Still have more than you can use? Freeze chunks in well-sealed plastic bags. Lay flat and try to keep the fruit in a single layer, at least until frozen solid. Defrost for smoothies or to make puree. The texture won’t be quite right for more sophisticated uses.

Mango Pudding With Tapioca Pearls

• 1/2 cup small pearl tapioca (sold in Asian markets)
• 1 cup warm water
• 2 cups cold water
• Pinch salt
• 1/2 to 1-1/2 cups unsweetened coconut milk
• 1/2 cup mango puree
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup diced mango, plus additional diced fruit or berries (optional, for garnish)

Soak tapioca in warm water 30 minutes.

Bring 2 cups cold water and salt to boil in medium saucepan. Add tapioca with soaking water. Reduce heat to medium-low and cook 5 to 8 minutes, stirring frequently, until most of the pearls turn from white to translucent. Mixture will be thick and sticky; be careful it doesn’t burn on the bottom.

Add 1/2 cup coconut milk and mango puree; return to boil. Reduce heat, add sugar and stir to dissolve. Cook another 5 minutes to thicken slightly. Remove from heat; add vanilla. Cover and let sit 30 minutes. Pearls will expand fully. Add more coconut milk if too thick.

Stir in half the diced mango. Divide among dessert cups. Chill until firm.

Top with remaining mango and other fruit, if using. Makes 8 half-cup servings.

Punahou Mango Chutney

“By Request,” 1999

• 10 pounds mangoes (green or half-ripe), peeled, pitted, sliced and cut in chunks
• 3/4 cup salt
• 5 pounds sugar
• 6 or 7 cups cider vinegar, depending on mango acidity
• 1-1/2 pounds almonds, blanched and cut in thin strips
• 1 pound finely sliced candied lemon peel
• 1 pound finely sliced candied orange peel
• 2 large onions, chopped fine
• 2 pounds seedless raisins
• 1 pound finely sliced citron
• 2/3 cup young ginger, peeled and minced
• 1 cup finely chopped preserved ginger
• 2 cloves garlic, minced
• 8 small Hawaiian chili peppers, seeds removed, minced

Sprinkle mangoes with salt and allow to stand overnight. Drain.

Combine sugar and vinegar in pot, bring to boil and cook 5 minutes. Add mango, cook until tender.

Add all other ingredients and cook slowly to desired consistency, 30 minutes to an hour. Pour into hot, sterilized jars and seal immediately. Makes about 15 pints.

Mango Cream Cheese Pie

• 1/2 cup water
• 1 packet (1 tablespoon) unflavored gelatin
• 8 ounces cream cheese, softened
• 1-3/4 cups mango pulp
• 1 tablespoon lime juice
• 1 teaspoon vanilla
• 9-inch pre-baked pie crust, or graham cracker crust

Bring water to boil; remove from heat and add gelatin. Stir to dissolve. Let cool to room temperature.

Beat cream cheese until fluffy. Add mango, lime juice and vanilla; beat until smooth. Beat in gelatin. Pour into pie crust. Refrigerate until firm, at least 4 hours. Serves 8.

Mango-Mac Nut Mochi

Courtesy Violet Tasaka, “By Request,” 2000

• 1/2 cup water
• 1/2 cup ripe mango, mashed
• 3/4 cup sugar
• 1 cup mochiko
• 1/2 cup macadamia nut pieces
• 1 teaspoon vanilla
• 1/2 cup kinako or cornstarch

Whisk together water, mango, sugar and mochiko. Add nuts and vanilla and mix well. Pour into microwaveable tube pan sprayed with vegetable spray; cover with plastic wrap. Microwave on high 5 minutes.

Immediately remove plastic and cool. Pull mochi from sides of pan and remove to a cutting board dusted with kinako. Cut in 1/2-inch squares and coat each piece with kinako. Makes 32 pieces.

Note: Mochi may be baked at 350 degrees in loaf pan, 30-45 minutes. Do not cover.

Cinnamon-Raisin Mango Bread

Courtesy Vivian Shinmoto, “By Request,” 2010

• 2 cups flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1-1/2 teaspoons cinnamon
• 1/2 cup raisins
• 1/4 cup chopped walnuts (optional), or more if desired
• 3/4 cup vegetable oil
• 3 eggs
• 2 cups chopped ripe mangoes
• 1 teaspoon vanilla

Heat oven to 325 degrees. Grease and flour 2 8-by-4-inch loaf pans.

Combine dry ingredients in large bowl. Make a well, add remaining ingredients and mix. Pour into prepared pans. Bake 1 hour.

‘Iolani School Pickled Mango

“By Request,” 2007

• 20 green mangoes
• Handful dried li hing mui

>> Sauce:

• 1 quart white vinegar
• 1-1/2 quarts water
• 1 tablespoon Hawaiian salt
• 4-1/2 cups sugar
• 2 tablespoons li hing powder (optional)
• 3/4 teaspoon five-spice (optional)

Peel and slice mangoes, discarding seeds.

Combine sauce ingredients and bring to simmer, stirring to dissolve sugar and spices. Cool to room temperature.

Soak mango slices in sauce 3 to 5 days.

Nutritional information unavailable.