Mangoes are in season now, and their lush, voluptuous flavor and texture make them appealing to all ages.
But many don’t know how to pick a ripe mango or know when the fruit is ready to eat. It’s easy: Smell the stem end. If you detect a fruity aroma, then the mango is ready. If you want to hasten ripening, place it in a paper bag overnight.
There are numerous varieties of mangoes on the market in various sizes and colors. Experiment with a variety to discover the range of flavors available.
Cutting the mango is easy. You just peel it (the peel is inedible). You can do this several ways, one is to cut the peel away from the flesh. Another is to cut close to the stone, so you can invert the peel and cut the flesh away from it; you can do this in a crisscross method if you want cubes for a salsa or salad.
Oxo has a mango splitter that’s really easy to use. You place on top of the mango and press down. In seconds, the flesh is removed from the pit and you’re ready to eat. Click here for more information.
For a relaxed bit of summertime reading, check out Ann Vanderhoof’s “An Embarrassment of Mangoes: A Caribbean Interlude.” The book comes with recipes for mangoes, rum and more.
The following is a quick and delicious way to add variety to your smoothie schedule. It’s a variation on an Indian favorite that uses coconut milk.
2 cups organic coconut milk
1 ripe mango, cut into large chunks
2 tablespoons coconut cream concentrate (optional)
1/2 cup plain yogurt
Combine the coconut milk, mango, coconut cream concentrate, if using, and yogurt in a blender.
Process until smooth.
Pour into a glass and enjoy. This is best enjoyed cold.
Makes 2 (8-ounce) servings.
Source: “The Harvest Eating Cookbook” by Keith Snow