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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.

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  1. 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.

    8 Replies
    1. re: Indirect Heat

      Yup, straight up is fabulous.

      Me mama tends to sprnkle her fresh mango slices with a bit of sea salt. Says it heightens the experience ...

      1. re: ipsedixit

        Does she use that brown salty powder? I have no idea what it's called in English but we grew up using that on so much of our fruit.

        1. re: chowser

          Yes, that Taiwanese salt. Melons, watermelon, pineapple, etc.

          1. re: ipsedixit

            I love salt and spice on unripe (sour green) mangoes, and now that you mention it, it would be great on ripe mangoes too. I must stop guzzling them just long enough to reach for the spice box.

            What is in Taiwanese salt? How would the flavour compare to Black Salt?

            1. re: Rasam

              It's salty, sweet and very slightly sour--a little like those dried plums you get at Chinese stores. So, very different from black salt.

              1. re: chowser

                I think it's the same (or very similar) to the seasoning they use for Chinese dried salted plums.

      2. 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.

        1. re: Indirect Heat

          Mango sorbet! Flesh of 2 ripe fruits pureed with a bit of sugar (adjust as needed), water, and a splash of lime juice. Freeze in ice cream maker.

          1. 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.

            No waste.

            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? :)

            2 Replies
            1. re: Rasam

              the chopped up fruit freezes great for mango margaritas and I like pieces of mango added to chicken curry about 5 mins before serving.

              1. re: Rasam

                I haven't been staring at them in my frig, cuz' I've never purchased them before. Since they're in season and on sale, I wanted to give them a try. If I don't like them, I'm only out 20 cents.

                Thanks for the cutting (and eating) instructions, Rasam - I'm notorious for slicing myself.

              2. 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.

                2 Replies
                1. re: Cherylptw

                  Agree on the mango salsa......Also great on shrimp!

                  1. re: Cherylptw

                    Also agree on mango salsa. And you can fool with the mix. Substitute mint for cilantro, add a little fish sauce, it's more thai.

                    In a similar vein, classic Thai dessert is a ball of sticky rice, slices of mango, drizzle thickened coconut milk over it.

                  2. Paul Prudhomme has a wonderful recipe for a veal roast with mango sauce. There's a great kick from black pepper -