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May 17, 2009 06:35 PM

suggestions for small mangos

A neighbours tree is groaning with small ripening mangos. I took a ripe one the other day and the flavor was delicious but although they peel easily there is no real meat on them.

Any suggestions for what I could do with pounds of them? There is insufficient fruit to chop into a fruit salad. If I was to boil them would the flesh come away from the pit? I was wondering if that would happen then I could make some jam or chutney.

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  1. I just saw a fantastic recipe with mango, avacado and lobster salad. I also do a great seafood tower salad with mango as one layer, chunky quac as another, seafood as the base. The combos are great tasting (see pic):

    4 Replies
    1. re: lexpatti

      That salad looks lovely! I could probably wing it but do you have the recipe?

      1. re: NYCkaren

        I'm sorry, I don't have a recipe - I do wing it. 1) The base is seafood (I've done crab and done shrimp, my next one might be a mix with lobster too) mixed with lil mayo, dash of citrus and lil heat and maybe cilantro. 2) is a nice chunky guac 3) is a sweet chunky salsa (I usually do mango with red onion, tomato, cilantro, lime juice) I bet corn or black beans would be great here too.

        hope that helps, I kind of create as I go along. I had a recipe years ago and lost it.

        1. re: lexpatti

          Ditto here Lex. Mine below is like yours. I normally wing it mostly, but same thing. Sometimes I use a light vinaigrette rather than mayo. Isn't that a great salad. I love the seafood with the avacado and mango. A favorite of mine. I always changes accordingly, I love scallions and some pepper for a little heat

      2. re: lexpatti

        I make mango and avacado salad all the time, shrimp, lobster or crab all work well. Some scallions, a light vinaigrette, even chopped pecans are great with it. In a pita with some arugula and lunch or put on your favorite bread or baguette. Anything goes. Mango is great in that and takes hardly anything, Just a bit Some cilantro and a little red peppers and a little cayenne for flavor is great.

        Mango, just a couple of slices is great over pre cooked chicken, some black beans, spicy jalapeno montery jack cheese and some sliced onion makes an amazing quesadilla or taco

        RUM and mango, just a little would be great for a rum drink

      3. Do you think it would work to pare it off with a vegetable scraper parer thing? Then maybe it would come off in shavings. Which could be used in salads, desserts, etc. If there was enough, it could be frozen and then blended with greek yogurt (an idea from another thread.)

        1. This is how I learned to eat mangos: Start by cutting in half, long ways along the seed, then cut on the other side of the seed to get two halves, still in the skin. Then score the meat into diamond shapes -- cutting down but not through the skin, then scrape out with a spoon. This yields nice chunks no matter what size the mango is. It works best on ripe mangos (you can even use a table knife if they mangos are ripe and not fiberous). Much better than dealing with a slippery peeled mango!

          6 Replies
          1. re: firecooked

            thanks fire and kary, but they are about the size of plums, even if I cut down the pit the flesh is only about a quarter inch thick.

            1. re: smartie

              OK, so they are tiny mangos! I would think there must be a way to juice them. Mango juice and rum makes a nice drink.

                1. re: lexpatti

                  We definitely think alike I just posted mango and rum ... before I read this.

                2. re: firecooked

                  Maybe you could peel, score (or scrape) and squeeze them?

              1. If there's enough to get shreds off, you could use them (the greener ones?) for a Thai-style mango salad, ala their green papaya salad. But would google around for instructions on what ripeness of mango to use. (These rely on shreds, not chunks, in all variations I've seen.)