20 Delicious Mongo Recipes for Every Occasion

Feeling stuck in a dinner rut or just looking to spice up your meal routine? You’re in luck! Our roundup of 20 Delicious Mongo Recipes for Every Occasion is here to inspire your next culinary adventure. From quick weeknight dinners to cozy comfort foods, there’s something for every taste and time crunch. Dive in and discover your new favorite dish today!

Mongo Guisado with Pork and Shrimp

Craving something hearty yet refreshing for dinner tonight? I stumbled upon this Mongo Guisado with Pork and Shrimp recipe during one of my late-night recipe hunts, and it’s been a game-changer for my weeknight dinners. It’s a delightful mix of tender pork, succulent shrimp, and mung beans simmered in a savory broth that’s just bursting with flavors.

Ingredients

• 1 cup dried mung beans (mongo), soaked overnight
• 1/2 lb pork shoulder, cut into bite-sized pieces
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 ripe tomatoes, diced
• 4 cups chicken broth, homemade preferred
• 1 tsp finely ground black pepper
• 1 tbsp fish sauce
• 1 cup spinach leaves, tightly packed

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the garlic, onion, and tomatoes, sautéing until the onions are translucent and the tomatoes have softened, about 5 minutes.
3. Tip: Stir occasionally to prevent burning and to evenly cook the aromatics.
4. Add the pork pieces, browning them on all sides for about 7 minutes.
5. Pour in the chicken broth and bring to a boil, then reduce to a simmer.
6. Add the soaked mung beans, cover, and simmer for 30 minutes or until the beans are tender.
7. Tip: Skim off any foam that rises to the top for a clearer broth.
8. Stir in the shrimp, fish sauce, and black pepper, cooking until the shrimp turns pink, about 3 minutes.
9. Add the spinach leaves, stirring just until wilted, about 1 minute.
10. Tip: Taste the broth before serving and adjust seasoning if necessary, but the fish sauce already adds a salty depth.

Finally, this Mongo Guisado is a comforting bowl of warmth with the tender pork and shrimp swimming in a flavorful, slightly thick broth. Serve it with a side of steamed rice and a squeeze of calamansi for that extra zing, making every spoonful a delightful experience.

Ginisang Mongo with Ampalaya

On a rainy afternoon like today, there’s nothing more comforting than a bowl of Ginisang Mongo with Ampalaya. It’s a dish that reminds me of home, with its hearty mung beans and the slight bitterness of ampalaya that somehow always brings back memories of my grandmother’s kitchen.

Ingredients

• 1 cup dried mung beans, rinsed and picked over
• 2 cups water, for boiling
• 2 tablespoons virgin coconut oil, for a rich, aromatic base
• 3 cloves garlic, minced, for a pungent kick
• 1 medium onion, diced, for sweetness
• 1 large tomato, chopped, for acidity
• 1 medium ampalaya (bitter melon), seeded and sliced thinly, for a crisp texture
• 1 cup shrimp, peeled and deveined, for a savory depth
• 2 cups spinach leaves, for a fresh, green finish
• 1 teaspoon fish sauce, for umami
• 1/2 teaspoon ground black pepper, for heat

Instructions

1. In a pot, boil the mung beans in 2 cups of water over medium heat for 20 minutes, or until tender. Tip: Skim off any foam that rises to the top for a clearer broth.
2. In a separate pan, heat the coconut oil over medium heat. Sauté the garlic, onion, and tomato until the onion is translucent, about 5 minutes.
3. Add the ampalaya and shrimp to the pan. Cook until the shrimp turns pink, about 3 minutes. Tip: Don’t overcook the shrimp to keep it tender.
4. Combine the sautéed mixture with the boiled mung beans. Stir in the fish sauce and black pepper. Simmer for another 5 minutes.
5. Add the spinach leaves and cook just until wilted, about 1 minute. Tip: Adding the spinach last preserves its color and nutrients.

Mmm, the final dish is a beautiful harmony of textures—creamy mung beans, crisp ampalaya, and tender shrimp. Serve it with a side of steamed rice and a drizzle of coconut oil for an extra layer of flavor.

Mongo Soup with Malunggay

Mongo soup with malunggay has been my go-to comfort food ever since I discovered its hearty flavors and nutritional benefits. It’s a dish that reminds me of home, especially on those chilly evenings when all I crave is something warm and nourishing.

Ingredients

• 1 cup dried mongo beans, rinsed and picked over
• 4 cups water, for boiling
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 ripe tomatoes, diced
• 1 cup fresh malunggay leaves, tightly packed
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 4 cups chicken broth, homemade or store-bought

Instructions

1. In a large pot, bring 4 cups of water to a rolling boil over high heat. Add the mongo beans and reduce heat to medium-low. Simmer for 45 minutes, or until the beans are tender but not mushy. Tip: Skim off any foam that rises to the top for a clearer broth.
2. While the beans are cooking, heat the olive oil in a skillet over medium heat. Sauté the garlic, onion, and tomatoes until the onions are translucent and the tomatoes have softened, about 5 minutes. Tip: This step builds the flavor base of the soup, so don’t rush it.
3. Once the beans are tender, drain them and return to the pot. Add the sautéed mixture, chicken broth, black pepper, and sea salt. Bring to a gentle boil over medium heat.
4. Stir in the malunggay leaves and cook for another 2 minutes, just until the leaves are wilted. Tip: Adding the malunggay at the end preserves its nutrients and vibrant green color.
5. Remove from heat and let the soup sit for 5 minutes before serving. This allows the flavors to meld together beautifully.

Diving into a bowl of this mongo soup with malunggay, you’ll first notice its comforting warmth, followed by the earthy flavors of the beans and the slight bitterness of the malunggay. Serve it with a side of steamed rice or enjoy it as is for a light yet satisfying meal.

Crispy Mongo Tofu Patties

Never underestimate the power of a good tofu patty to turn a skeptic into a believer. I remember the first time I made these Crispy Mongo Tofu Patties for a friend who claimed to ‘hate tofu’—they ended up asking for seconds. It’s all about that perfect crunch and the savory, umami-packed mung bean filling that makes these patties irresistible.

Ingredients

• 1 block (14 oz) firm tofu, pressed and crumbled
• 1 cup cooked mung beans, slightly mashed
• 1/4 cup finely chopped green onions
• 2 tbsp soy sauce, rich and savory
• 1 tbsp sesame oil, aromatic and nutty
• 1/2 cup panko breadcrumbs, for extra crunch
• 1 large egg, farm-fresh and beaten
• 2 tbsp all-purpose flour, for binding
• 1/2 tsp garlic powder, for a hint of warmth
• 1/4 tsp black pepper, freshly ground
• 2 tbsp vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the crumbled tofu, mashed mung beans, green onions, soy sauce, sesame oil, panko breadcrumbs, beaten egg, flour, garlic powder, and black pepper. Mix until well incorporated.
2. Heat the vegetable oil in a large skillet over medium heat (350°F) until shimmering.
3. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
4. Carefully place the patties in the skillet, cooking in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on each side, or until golden brown and crispy.
5. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven (200°F) if cooking in batches.
6. Serve immediately for the best texture. Tip: A squeeze of fresh lime juice adds a bright contrast to the rich flavors.

What makes these patties stand out is their delightful contrast between the crispy exterior and the tender, flavorful inside. Try serving them on a bed of mixed greens with a drizzle of spicy mayo for a quick, satisfying meal that’s anything but ordinary.

Mongo and Coconut Milk Stew

Nothing brings back memories of my grandmother’s kitchen quite like the aroma of Mongo and Coconut Milk Stew simmering on the stove. It’s a dish that’s as comforting as it is flavorful, blending the earthiness of mongo beans with the creamy sweetness of coconut milk. I love making this on lazy Sundays when the house fills with its inviting scent, promising a hearty meal that’s both nourishing and delicious.

Ingredients

• 1 cup dried mongo beans, soaked overnight and drained
• 2 cups rich coconut milk, shaken well before opening
• 1 tbsp vibrant turmeric powder
• 1 large onion, finely chopped
• 3 cloves garlic, minced to release their pungent aroma
• 1 tbsp ginger, freshly grated for a zesty kick
• 2 tbsp coconut oil, for a subtle tropical flavor
• 1 tsp sea salt, to enhance all the flavors
• 1/2 tsp freshly ground black pepper, for a slight heat

Instructions

1. In a large pot, heat the coconut oil over medium heat until it’s shimmering but not smoking.
2. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion is translucent and the mixture is fragrant, about 3 minutes.
3. Stir in the turmeric powder, sea salt, and black pepper, cooking for another minute to toast the spices.
4. Add the soaked and drained mongo beans to the pot, stirring to coat them in the spice mixture.
5. Pour in the coconut milk, bringing the mixture to a gentle boil before reducing the heat to low.
6. Cover the pot and let the stew simmer for 45 minutes, or until the beans are tender and the flavors have melded together beautifully.
7. Tip: For an extra layer of flavor, toast the spices before adding them to the pot. This unlocks their aromatic oils.
8. Tip: If the stew is too thick, add a little water or more coconut milk to reach your desired consistency.
9. Tip: Taste and adjust the seasoning before serving, as the flavors develop over time.

Once the stew is ready, you’ll be greeted with a creamy texture that’s perfectly balanced by the tender mongo beans. The turmeric not only adds a beautiful golden hue but also a warm, earthy flavor that pairs wonderfully with the sweetness of the coconut milk. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of this comforting stew.

Spicy Mongo with Long Beans

Kicking off the weekend with a dish that’s close to my heart, Spicy Mongo with Long Beans is my go-to when I crave something hearty yet healthy. It’s a recipe I learned from my grandmother, who believed in the magic of simple ingredients coming together to create something extraordinary.

Ingredients

• 1 cup dried mongo beans, soaked overnight until plump
• 2 cups long beans, cut into 2-inch pieces for a crisp bite
• 3 cloves garlic, minced for a pungent kick
• 1 medium onion, diced to sweet perfection
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tbsp fish sauce for that umami depth
• 2 cups water, for a perfectly simmered texture
• 1 red chili, sliced thin for a spicy surprise

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and diced onion, sautéing until golden and fragrant, about 3 minutes.
3. Tip: Keep stirring to prevent burning, unlocking the flavors layer by layer.
4. Drain the soaked mongo beans and add them to the pot, stirring to coat with the aromatics.
5. Pour in 2 cups of water and bring to a boil, then reduce to a simmer for 20 minutes until the beans are tender.
6. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Add the long beans, fish sauce, and black pepper, cooking for another 5 minutes until the beans are crisp-tender.
8. Stir in the sliced red chili for the last minute of cooking to infuse the dish with heat.
9. Tip: Adjust the amount of chili based on your heat preference, but don’t skip it for that signature kick.

Out of the pot, this dish boasts a comforting texture with the mongo beans soft and creamy against the crisp long beans. The flavors are a bold dance of umami, spice, and sweetness, perfect served over steamed rice or with a side of crusty bread to soak up the broth.

Mongo Salad with Tomatoes and Onions

After a long day at the farmers’ market, I stumbled upon the most vibrant mung beans I’ve ever seen, inspiring me to whip up this refreshing Mongo Salad with Tomatoes and Onions. It’s the perfect blend of crunch and zest, a dish that reminds me of summer picnics and lazy Sunday afternoons.

Ingredients

• 1 cup dried mung beans, soaked overnight until plump
• 2 medium ripe tomatoes, diced into juicy chunks
• 1 small red onion, thinly sliced for a sharp bite
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, for a tangy kick
• 1/2 tsp finely ground black pepper
• 1/4 cup chopped fresh cilantro, for a herby freshness
• Salt, to taste

Instructions

1. Drain the soaked mung beans and rinse them under cold water until the water runs clear.
2. In a large pot, bring 4 cups of water to a rolling boil over high heat. Add the mung beans and reduce the heat to medium. Simmer for 20 minutes, or until the beans are tender but still hold their shape. Tip: To check for doneness, press a bean between your fingers; it should mash easily but not be mushy.
3. While the beans cook, combine the diced tomatoes, sliced red onion, olive oil, lemon juice, black pepper, and cilantro in a large mixing bowl. Gently toss to combine.
4. Once the mung beans are cooked, drain them well and let them cool for about 5 minutes. Tip: Cooling the beans slightly before mixing prevents the tomatoes from becoming too soft.
5. Add the warm mung beans to the tomato and onion mixture. Gently fold everything together until well combined. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Season with salt to taste and give it one final gentle toss.

Now this Mongo Salad with Tomatoes and Onions is not just a dish; it’s a celebration of textures and flavors. The crunch of the mung beans paired with the juicy tomatoes and sharp onions creates a symphony in every bite. Serve it atop a slice of crusty bread or alongside grilled fish for a meal that’s as satisfying as it is simple.

Mongo and Corn Soup

Back when I was a kid, my grandma would whip up this Mongo and Corn Soup whenever the weather turned chilly. It’s a comforting bowl that reminds me of home, with its creamy texture and sweet pops of corn.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh sweet corn kernels
• 1 cup dried mongo beans, soaked overnight
• 4 cups chicken broth, homemade if possible
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/2 cup coconut milk, full-fat for creaminess
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Drain the soaked mongo beans and add them to the pot along with the corn kernels, stirring to combine.
5. Pour in the chicken broth, bringing the mixture to a boil before reducing the heat to a simmer. Cover and cook for 30 minutes, or until the beans are tender.
6. Season with black pepper and sea salt, adjusting to your preference.
7. Stir in the coconut milk and let the soup simmer for an additional 5 minutes to blend the flavors.
8. Garnish with fresh cilantro before serving.

Zesty and hearty, this soup is a delightful blend of textures, from the creamy beans to the crunchy corn. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for an extra layer of flavor.

Adobong Mongo with Chicken

Last weekend, I found myself craving something hearty yet wholesome, a dish that bridges the gap between comfort food and nutritional powerhouse. That’s when I remembered my grandmother’s Adobong Mongo with Chicken, a Filipino classic that’s both nourishing and deeply satisfying.

Ingredients

• 1 cup mung beans, rinsed and picked over
• 1 lb chicken thighs, skin-on and bone-in for richer flavor
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp soy sauce, preferably a rich, aged variety
• 1 tbsp vinegar, for that tangy kick
• 2 cups water, to simmer the beans to perfection
• 1 tbsp cooking oil, for sautéing
• 1 tsp freshly ground black pepper, for a subtle heat
• 1 bay leaf, to infuse the dish with aromatic depth

Instructions

1. In a large pot, heat 1 tbsp cooking oil over medium heat until shimmering.
2. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, sauté the minced garlic and diced onion until fragrant and translucent, about 2 minutes.
4. Add the rinsed mung beans, soy sauce, vinegar, water, black pepper, and bay leaf. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the beans are tender.
6. Return the chicken thighs to the pot, nestling them into the beans. Cover and simmer for an additional 20 minutes, or until the chicken is cooked through.
7. Remove the bay leaf before serving. Tip: For an extra layer of flavor, let the dish sit for 10 minutes off the heat before serving.

You’ll love the creamy texture of the mung beans against the succulent chicken, with the tangy sauce tying it all together. Serve it over steamed rice for a complete meal that’s sure to comfort on any day.

Mongo Pancakes with Garlic Dip

Kicking off the weekend with something uniquely comforting, I stumbled upon these Mongo Pancakes with Garlic Dip during a lazy Sunday brunch experiment. The combination of fluffy pancakes with a punchy garlic dip was a game-changer for my usual breakfast routine.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp salt, to balance the flavors
• 1 cup whole milk, for richness
• 1 large farm-fresh egg, beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup plain Greek yogurt, for the dip’s creamy base
• 2 cloves garlic, minced for a sharp kick
• 1 tbsp fresh lemon juice, to brighten the dip
• 1 tbsp chopped fresh dill, for an herby note

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
2. In another bowl, mix the whole milk, beaten egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake.
5. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden. Tip: Keep pancakes warm in a low oven.
6. For the garlic dip, combine Greek yogurt, minced garlic, lemon juice, and dill in a small bowl. Mix well and refrigerate until serving. Tip: Letting the dip sit enhances the flavors.

Unbelievably light and fluffy, these pancakes paired with the tangy garlic dip offer a delightful contrast in textures and flavors. Serve them stacked high with a generous dollop of dip on the side for dipping or drizzling.

Ginataang Mongo with Spinach

Every now and then, I stumble upon a dish that not only warms the soul but also brings a piece of my heritage into my kitchen. That’s exactly how I feel about Ginataang Mongo with Spinach—a comforting blend of mung beans, creamy coconut milk, and vibrant spinach that’s both nutritious and deeply satisfying.

Ingredients

• 1 cup dried mung beans, rinsed and picked over
• 2 cups fresh spinach leaves, roughly chopped
• 1 can (13.5 oz) coconut milk, rich and creamy
• 1 tablespoon ginger, freshly grated
• 2 cloves garlic, finely minced
• 1 small onion, diced
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• 2 cups water

Instructions

1. In a medium pot, heat the vegetable oil over medium heat until shimmering.
2. Add the diced onion, minced garlic, and grated ginger. Sauté for about 2 minutes, or until the onion becomes translucent and the mixture is fragrant.
3. Stir in the rinsed mung beans and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the beans are tender.
4. Once the beans are tender, pour in the coconut milk and add the fish sauce. Stir well to combine.
5. Add the chopped spinach to the pot, stirring gently until the spinach wilts, about 2 minutes.
6. Remove from heat and let it sit for 5 minutes to allow the flavors to meld together.

My favorite thing about this dish is how the creamy coconut milk balances the earthiness of the mung beans and spinach. Serve it over steamed rice for a hearty meal, or enjoy it as is for a lighter option. The texture is wonderfully creamy, with a slight bite from the spinach, making every spoonful a delight.

Mongo and Egg Omelette

Diving into my kitchen this morning, I was craving something simple yet packed with flavor, and that’s when the idea of a Mongo and Egg Omelette struck me. It’s a dish that reminds me of lazy Sunday brunches with my family, where the aroma of eggs and mongo beans would fill the air, promising a hearty meal.

Ingredients

• 1 cup cooked mongo beans, tender and slightly mashed
• 3 farm-fresh eggs, beaten until fluffy
• 1 tbsp rich extra virgin olive oil
• 1/4 cup sharp cheddar cheese, grated
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat the extra virgin olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
2. Pour the beaten eggs into the skillet, tilting it to spread them evenly. Cook for 2 minutes until the edges start to set.
3. Sprinkle the cooked mongo beans, black pepper, and sea salt evenly over the eggs. Tip: For an even distribution, use a spoon to gently spread the beans.
4. Cover the skillet with a lid and reduce the heat to low (250°F). Let it cook for 3 minutes, allowing the eggs to set fully and the flavors to meld.
5. Uncover and sprinkle the grated cheddar cheese over the omelette. Tip: Cover again for 30 seconds to let the cheese melt perfectly.
6. Using a spatula, fold the omelette in half. Tip: Do this gently to keep the filling intact.
7. Transfer the omelette to a plate and let it rest for a minute before serving.

With its creamy texture from the melted cheese and the earthy flavor of mongo beans, this omelette is a delight. Serve it with a side of toasted sourdough bread for a complete meal that’s both satisfying and nutritious.

Sweet Mongo and Banana Dessert

Delightfully simple yet irresistibly delicious, this Sweet Mongo and Banana Dessert is a dish that brings back memories of my grandmother’s kitchen. It’s a humble recipe that turns everyday ingredients into something magical, perfect for those evenings when you crave something sweet but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup sweet mongo beans, soaked overnight and drained
• 2 ripe bananas, sliced into thick, juicy rounds
• 1/2 cup coconut milk, creamy and rich
• 1/4 cup brown sugar, packed for that deep molasses flavor
• 1/2 tsp vanilla extract, pure and fragrant
• A pinch of salt, to balance the sweetness

Instructions

1. In a medium saucepan, combine the soaked mongo beans and enough water to cover them by 2 inches. Bring to a boil over high heat, then reduce to a simmer, cooking for 20 minutes or until the beans are tender but not mushy. Tip: Skim off any foam that rises to the top for a clearer broth.
2. Drain the beans and return them to the saucepan. Add the coconut milk, brown sugar, vanilla extract, and a pinch of salt. Stir gently to combine.
3. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, for about 10 minutes until the sauce thickens slightly. Tip: Keep the heat low to prevent the coconut milk from separating.
4. Add the sliced bananas to the saucepan, folding them in carefully to avoid breaking the slices. Simmer for another 2 minutes just to warm the bananas through. Tip: The bananas should soften but still hold their shape for the best texture.
5. Remove from heat and let it sit for 5 minutes to allow the flavors to meld together beautifully.

Just like that, you’ve got a dessert that’s wonderfully creamy with the mongo beans adding a delightful chewiness, while the bananas bring a natural sweetness and softness. Serve it warm with a drizzle of extra coconut milk on top for an extra indulgent touch.

Mongo Stir-Fry with Bell Peppers

Unbelievable how a simple stir-fry can bring back so many memories! Just last summer, I was whipping up this Mongo Stir-Fry with Bell Peppers for a quick lunch, and now it’s become a staple in my kitchen. It’s the perfect blend of crunchy, sweet, and savory, with a hint of spice that keeps you coming back for more.

Ingredients

• 1 cup fresh mongo beans, soaked overnight and drained
• 2 tbsp rich extra virgin olive oil
• 1 large red bell pepper, thinly sliced into vibrant strips
• 1 large green bell pepper, thinly sliced for a crisp texture
• 3 cloves garlic, minced to release their aromatic flavor
• 1 tbsp soy sauce, for that deep umami kick
• 1 tsp finely ground black pepper, to add a slight heat
• 1/2 cup water, to help steam the beans to perfection

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the minced garlic to the skillet, sautéing until golden and fragrant, roughly 1 minute. Be careful not to burn it to keep the flavor sweet and not bitter.
3. Toss in the soaked mongo beans, stirring to coat them evenly with the oil and garlic. Cook for 3 minutes to slightly soften.
4. Pour in the water, then cover the skillet to steam the beans for 5 minutes, or until they’re tender but still have a bite.
5. Uncover and add the sliced red and green bell peppers, stirring them into the mix. Cook for another 2 minutes to retain their crunch.
6. Drizzle the soy sauce over the stir-fry and sprinkle with finely ground black pepper. Stir everything together for 1 minute to combine all the flavors.
7. Remove from heat and let it sit for a minute before serving to allow the flavors to meld together beautifully.

Serve this vibrant Mongo Stir-Fry over a bed of fluffy jasmine rice or enjoy it as is for a low-carb option. The beans offer a satisfying chew, while the bell peppers add a sweet crunch, making every bite a delightful contrast. Spice it up with a dash of chili flakes if you’re feeling adventurous!

Mongo and Squash Curry

This summer, I found myself craving something that could bridge the gap between hearty and light, and that’s when I stumbled upon the perfect dish: Mongo and Squash Curry. It’s a vibrant, flavorful curry that’s become a staple in my kitchen, especially when I’m looking to impress with minimal effort.

Ingredients

• 1 cup dried mongo beans, soaked overnight
• 2 cups butternut squash, cubed into 1-inch pieces
• 1 can (14 oz) coconut milk, creamy and rich
• 2 tbsp curry powder, fragrant and golden
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp coconut oil, unrefined and aromatic
• 1 cup vegetable broth, low-sodium
• 1/2 tsp sea salt, finely ground
• 1/4 tsp cayenne pepper, for a subtle kick

Instructions

1. Drain the soaked mongo beans and rinse under cold water until the water runs clear.
2. In a large pot, heat the coconut oil over medium heat until it shimmers, about 1 minute.
3. Add the ginger and garlic, sautéing until fragrant, roughly 30 seconds, being careful not to burn them.
4. Stir in the curry powder, coating the ginger and garlic, to unlock its flavors, about 1 minute.
5. Add the mongo beans and vegetable broth, bringing to a boil. Then, reduce heat to low, cover, and simmer for 30 minutes.
6. After 30 minutes, add the butternut squash and coconut milk, stirring gently to combine. Cover and simmer for another 20 minutes, or until the squash is tender.
7. Season with sea salt and cayenne pepper, adjusting the heat to your preference.
8. Remove from heat and let it sit for 5 minutes to allow the flavors to meld together beautifully.

Here’s the magic of this dish: the mongo beans offer a satisfying bite, while the squash melts into the curry, creating a creamy texture that’s irresistible. Serve it over a bed of fluffy jasmine rice or with a side of warm naan bread to soak up every last bit of the fragrant sauce.

Mongo with Dried Fish and Chili

Every now and then, I stumble upon a dish that takes me back to my childhood summers spent at my grandma’s house. That’s exactly what happened when I first tried Mongo with Dried Fish and Chili—a humble yet flavorful dish that packs a punch.

Ingredients

• 1 cup fresh mongo beans, soaked overnight and drained
• 1/2 cup dried fish, flaked and bones removed
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 ripe tomatoes, diced
• 1 green chili, sliced
• 1 tsp finely ground black pepper
• 2 cups water
• Salt to taste

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering.
2. Add the minced garlic and chopped onion, sautéing until golden and fragrant, about 2 minutes.
3. Stir in the diced tomatoes and green chili, cooking until the tomatoes soften, approximately 3 minutes.
4. Tip: For an extra layer of flavor, let the tomatoes break down completely to form a base.
5. Add the soaked mongo beans and flaked dried fish to the pan, stirring to combine with the tomato mixture.
6. Pour in the water, then season with black pepper and salt. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes or until the mongo beans are tender.
8. Tip: Check occasionally and add more water if needed to prevent drying out.
9. Once cooked, remove from heat and let it sit covered for 5 minutes to allow the flavors to meld.
10. Tip: For a spicier kick, add more chili slices before serving.

What I love most about this dish is its comforting texture and the way the flavors of the dried fish and chili come together. Serve it over steamed rice or with a side of crusty bread for a satisfying meal.

Mongo and Tuna Stew

Venturing into the heart of comfort food, I stumbled upon a dish that marries the earthiness of mongo with the robust flavor of tuna, creating a stew that’s both nourishing and deeply satisfying. It’s the kind of meal that reminds me of rainy afternoons spent in my grandmother’s kitchen, where every spoonful was a hug.

Ingredients

• 1 cup dried mongo beans, soaked overnight until plump
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped to release its sweetness
• 3 cloves garlic, minced for a pungent kick
• 1 can (5 oz) chunk light tuna in water, drained but moist
• 4 cups homemade chicken stock, simmered to perfection
• 1 tsp finely ground black pepper, for a subtle heat
• 1 tsp sea salt, to enhance all the flavors
• 2 bay leaves, for an aromatic depth

Instructions

1. In a large pot, heat the olive oil over medium heat until it shimmers, about 2 minutes.
2. Add the chopped onion and minced garlic, sautéing until they turn translucent and fragrant, roughly 5 minutes. Tip: Stir frequently to prevent burning.
3. Drain the soaked mongo beans and add them to the pot, stirring to coat them in the oil and onion mixture.
4. Pour in the chicken stock, add the bay leaves, and bring the mixture to a boil. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Reduce the heat to low, cover, and simmer for 45 minutes, or until the beans are tender but not mushy.
6. Gently fold in the drained tuna, sea salt, and black pepper, cooking for an additional 5 minutes to let the flavors meld. Tip: Be careful not to break up the tuna too much for varied texture.
7. Remove the bay leaves before serving.

Delightfully hearty, this stew boasts a creamy texture from the mongo beans, contrasted by the flaky tuna. Serve it over a bed of steaming jasmine rice or with a side of crusty bread to soak up every last drop of its savory broth.

Mongo with Coconut and Turmeric Rice

Venturing into the heart of comforting, flavorful dishes, I stumbled upon a gem that combines simplicity with a burst of flavors—mongo with coconut and turmeric rice. It’s a dish that reminds me of lazy Sunday afternoons at my grandma’s, where the aroma of spices filled the air, and every bite was a warm hug.

Ingredients

• 1 cup mongo beans, soaked overnight and drained
• 1 cup jasmine rice, rinsed until water runs clear
• 1 can (13.5 oz) creamy coconut milk
• 1 tbsp turmeric powder, vibrant and earthy
• 2 cloves garlic, minced to release their pungent aroma
• 1 small onion, finely diced for a subtle sweetness
• 1 tbsp ginger, freshly grated for a zesty kick
• 2 cups water, for cooking the rice
• 1 tbsp coconut oil, unrefined and fragrant
• Salt, to enhance all the flavors

Instructions

1. In a medium pot, heat the coconut oil over medium heat until it shimmers slightly.
2. Add the minced garlic, diced onion, and grated ginger, sautéing until the onion turns translucent and the mixture is fragrant, about 3 minutes.
3. Stir in the turmeric powder and soaked mongo beans, coating them well with the aromatic mixture.
4. Pour in the coconut milk and water, bringing the mixture to a gentle boil before reducing the heat to low. Cover and simmer for 20 minutes, or until the mongo beans are tender.
5. While the mongo cooks, prepare the rice by combining the rinsed jasmine rice with 2 cups of water in a rice cooker or pot. Cook according to your appliance’s instructions until fluffy and tender.
6. Once the mongo is cooked, season with salt to taste, stirring well to combine.
7. Serve the mongo over a bed of the vibrant turmeric rice, allowing the colors and flavors to meld beautifully on the plate.

Yellow hues from the turmeric rice contrast stunningly with the creamy mongo, creating a dish that’s as pleasing to the eye as it is to the palate. For an extra touch, garnish with fresh cilantro or a squeeze of lime to brighten the flavors even more.

Mongo and Sweet Potato Soup

Diving into the heart of comfort food season, I stumbled upon a recipe that’s as nourishing as it is vibrant—Mongo and Sweet Potato Soup. It’s the kind of dish that reminds me of my grandmother’s kitchen, where every spoonful was a hug. Perfect for those chilly evenings when you crave something hearty yet wholesome.

Ingredients

• 1 cup dried mongo beans, soaked overnight and drained
• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, low sodium
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 cup coconut milk, full-fat for creaminess
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely chopped yellow onion and minced garlic, sautéing until translucent and fragrant, roughly 5 minutes.
3. Stir in the soaked mongo beans and diced sweet potatoes, coating them well with the onion and garlic mixture.
4. Pour in the vegetable broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to a simmer.
5. Cover the pot and let it simmer for 25 minutes, or until the mongo beans and sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
6. Once tender, blend half of the soup directly in the pot using an immersion blender for a creamy texture with some chunks. Tip: For a smoother soup, blend all of it.
7. Stir in the coconut milk, black pepper, and sea salt. Simmer for an additional 5 minutes to meld the flavors. Tip: Adjust seasoning according to your preference.
8. Ladle the soup into bowls and garnish with fresh cilantro leaves before serving.

How this soup turns out is nothing short of magical—creamy from the coconut milk, with a sweet earthiness from the sweet potatoes and a satisfying bite from the mongo beans. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that’s both comforting and exciting.

Mongo Chips with Spicy Vinegar Dip

Perfect for those late-night cravings or a cozy weekend snack, I stumbled upon this irresistible combo of Mongo Chips with Spicy Vinegar Dip during a summer road trip. The crunch of the chips paired with the tangy heat of the dip instantly won me over, and I’ve been making it at home ever since.

Ingredients

• 2 cups thinly sliced ripe plantains (look for ones with a slight give and sweet aroma)
• 1 cup high-quality apple cider vinegar (with a sharp, fruity tang)
• 2 tbsp finely minced garlic (fresh and pungent)
• 1 tbsp crushed red pepper flakes (for a fiery kick)
• 1 tsp sea salt (crisp and clean)
• 2 cups vegetable oil (for deep frying, choose one with a high smoke point)

Instructions

1. Heat the vegetable oil in a deep fryer or large pot to 375°F, ensuring it’s hot enough to sizzle a plantain slice on contact.
2. Carefully add the plantain slices in batches, frying for 2-3 minutes until golden brown and crispy. Tip: Avoid overcrowding to ensure even cooking.
3. Remove the chips with a slotted spoon and drain on paper towels, immediately sprinkling with sea salt while still hot.
4. In a small bowl, combine the apple cider vinegar, minced garlic, and red pepper flakes, stirring well to infuse the flavors. Tip: Let the dip sit for 10 minutes before serving to allow the flavors to meld.
5. Serve the Mongo Chips warm with the Spicy Vinegar Dip on the side. Tip: For an extra layer of flavor, add a pinch of sugar to the dip to balance the heat.

Out of the fryer, these chips boast a delightful crunch that gives way to a soft, sweet center, while the dip offers a vinegary punch with a slow-building heat. Try serving them in a paper cone for a fun, street-food vibe at your next gathering.

Summary

Delightful as it is diverse, this collection of 20 mongo recipes offers something special for every occasion. Whether you’re planning a cozy family dinner or a festive gathering, these dishes promise to impress. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.