Anyone tried this recipe? http://www.chow.com/recipes/10191 . If so any tips? Also, thoughts on which type of mango to use, i.e. the hatian yellow-skinned one or the red/green skinned one?
I haven't treid that recipe but I would use the ataulfo. It's flesh is a bit softer than other varieties, but you should still be able to caramelize it. Scroll down for a photo: http://www.nationalmangoboard.com/
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