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Mango Help

  • k

I have organic produce dumped on my doorstep once a week and I love it - always exceptionally high quality and really fun to cook with items I wouldn't normally buy. However, the last three weeks, they have included mangoes:

A) I keep waiting for them to ripen and then they seem to go straight from too green to rotten.

B) I have SERIOUS trouble getting the flesh off of these suckers, when they are useable, and I dont know what I'm doing wrong. I feel like I'm wasting a lot of tasty mango.

Mango lassi, anyone?

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  1. I have used a very sharp Kuhn Rikon vegetable peeler, the kind shaped like a Y, and removed the skin and then sliced the flesh off in wedges. My favorite thing to make with fresh mangoes is a mongo tarte tatin and serve it with a lime infused custard sauce.

    2 Replies
    1. re: Candy
      a
      Anna 'Boo' Carroll

      Your knowledge of recipes and kitchen gadgets is astounding. Why don't you have your own food show on FoodNetwork! You're awesome!

      1. re: Anna 'Boo' Carroll

        Thanks,I'm just interested and pay attention. I guess a home-ec ed degree and spending time as a buyer in china, silver dn gifts and then time as a homestore manager for a large dept. store and working for a bit in a kitchen shop and giving occasional cooking classes has helped along with beng a lifetime chowhound!

    2. I usually skip the peeling method because it usually ends up in a gloppy mess. My favorite trick is to cut off the two "cheeks" of the mango along the pit. Then, take each mango "cheek" and with a knife slice into it -- taking care not to cut all the way through the skin. Continue to make cuts parellel to the first cut (approx. 1/2 inch apart). Then in a cross-hatch fashion, make perpendicular cuts. Then, just take a spoon and scoop out the flesh from the skin. You'll be left with little cubes of mango that will be released. Now preceed with the other "cheek" half. And, finally, cut away any remaining mango flesh you can salvage from the pit. Yummmm.

      2 Replies
      1. re: becs

        then, when you are done (make sure no one is peeking in on you - it's sloppy) you get to take what is left and try and eat off every remaining bit of flesh from the seed. guilty pleasure of mango eating. not pretty, but oh so flavorful...

        1. re: adamclyde

          Over the sink of course.

      2. Sorry can't help I have the same problem.

        Off topic but there is a great Hercule Poirot Christmas episode where he peels and cuts a mango with perfection, I wonder how many times they had to practice that one.

        1. My husband, who hails from FL, insists that the only way to properly ripen a mango is to put it in a brown paper bag overnight. Apparently, it needs the ethylene gas.

          As for using... I often use mango for salsas or fresh chutneys, so i don't worry much about how "pretty" my dice is. But, I agree with Becs, AdamClyde & julesrules that the "cross-hatch & invert" method works best... then just suck and gnaw all the remaining meat of the pit. Again, over the sink.

          1. Mangoes are even more varied than apples. (Ask anyone from Southeast Asia or India.) What sort of mangoes are these? Some mangoes are good for eating ripe, some green ones are for salad, some for pickling. . .

            3 Replies
            1. re: Pia

              And some mango--in fact most mangos that are available in big US grocery stores--are best when they are still rather firm.

              1. re: Pia

                These are brought to me each week by an organic produce organization: They are from ecuador and they say 'Pilot organic' on them. They all tend to be more red towards the little nub of a stem and yellow/green towards the other end. It is very difficult to tell where the pit is inside - by that I mean that the shape does not automatically indicate that.

                1. re: krissywats

                  Hmmmm. . . South American mangoes. These are very different from the ones I'm familiar with in terms of both flavor and texture--much more fibrous, less sweetness and fragrance. Not nearly as good for eating straight, or even for sauteeing with butter, sugar, and rum (though you could try!), but much better for making things like a chunky mango salsa as it holds its shape when diced.

              2. It can be tricky to tell when a mango is ready. I usually try to eat them when they are still quite firm, with just a tiny bit of give, and fragrant. Color is not an indicator of ripeness.

                I peel mine, then slice off each side as close to the pit as possible. That yields two nice-sized pieces that can be cut up. Then I use the knife to trim any remaining flesh off the pit.

                This month's Eating Well features mangoes, including this recipe:

                Link: http://www.eatingwell.com/articles_re...

                1. i always find i need more mangoes than i think to get the right amount of pulp as they are such a mess - but once you get them sorted out, definitely try this delicious recipe from epicurious...

                  Link: http://www.epicurious.com/recipes/rec...