Mangos are on sale!
Five for a buck. I've never used them nor have I even eaten them (hangs head in shame)
What do YOU do w/ them? It seems like a shame not to at least try but I'd like a re-cap of your favorite ways to use this fruit. I tend to buy and then they'll sit in the frig until I'm ashamed that I haven't done SOMETHING w/ them yet.
Just straight up, mangoes are pretty tasty. When they soften a bit, you cut thick pieces of peel off, and chew the flesh straight off the peel. It's messy, but it's probably my favourite fruit.
If mangoes are on sale, then you might think about cooking with them. I've made mango sorbet, which is pretty tasty. My recipe here: http://indirectheat.blogspot.com/2009...
Or mangoes go nice in smoothies with OJ and plain yogurt and a tiny bit of honey.
But honestly, I think mangoes are best just straight up.
re: Indirect Heat
Another vote for straight up, maybe slightly chilled (just remember chilling mutes flavors). Just make sure you wait until they are ripe. Give em a squeeze, when they start to give you're just about golden.
You'll want to read up on how to best slice them up. The things are ferociously slick and cutting yourself is not unheard of.
Chill them in the fridge and just eat them. Watch a youtube video on how to cut them but there is a lot of unnecessary mystique.
Cut straight down either side parallel to the pit and as close to it as possible.
Then cut the sides off the pit.
Place each side flat on a plate, then use a spoon and scoop out spoonfuls from each side, and there you go.
One side = one serving; the two thin side pieces are extras, and you stand leaning over the sink to suck all the remainder off the pit.
Or after you cut off the sides as described, you cut them into long strips, then cube the flesh off the strips. You end up with cubes that you can put onto vanilla ice cream, or puree them with cream etc. to make mango fool, etc.
How have you existed this long just staring at mangos in the fridge? :)
Mangoes make a fabulous salsa: diced mango, tomato, red onion, jalapeno, cilantro, ground cumin, fresh lime juice, and a sprinkling of kosher or sea salt. Great served with chips or to top grilled fish, chicken, pork etc. You can also use the ingredients in the salsa to make a sauce by pureeing them and cooking down in a saucepan with a touch of cornstarch whisked in. Slather on grilled meats or veggies.
Make some stuffed french toast with chopped mango, cream cheese, a bit of brown sugar and vanilla; stuff in a pocket of thickly sliced french or italian bread, dip in custard and cook in a little butter.
Paul Prudhomme has a wonderful recipe for a veal roast with mango sauce. There's a great kick from black pepper -