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Mango-licious Recipe Ideas

By Alana Sugar, May 7, 2012  |  Meet the Blogger  |  More Posts by Alana Sugar

Having grown up in Hawaii, I feel well-qualified to write about my favorite tropical fruit: mangoes. My first recollection was how loud they were when they fell on our roof in the middle of the night! Luckily, my first taste of that luscious, juicy flesh made all the nighttime drama worthwhile.

Mangoes are best eaten ripe when they are at their juiciest and sweetest, but unripe mangoes can be delicious pickled or cooked and used in chutney and jelly. Mangoes are so versatile you’ll love them in beverages, smoothies and desserts. They’ll add tropical sweetness to salads, main dishes, side dishes, muffins, quick breads and snacks.

Here’s a selection of ideas for using mangoes:

Ripe mangoes will have a distinct fruity aroma. They’re soft but not bruised or mushy.

To speed ripening, store mangoes overnight in a paper bag. Once ripe, refrigerate for up to 3 to 5 days. Wash under running water before peeling. The inside pit is fibrous, which makes peeling the mango a little tricky.

People with very sensitive skin may want to wear gloves because the peel and sap contain a substance called urushiol (also in poison ivy) and there is a possibility of contact plant dermatitis.

There are several techniques for peeling, and most folks prefer to slice the mango in half lengthwise, cutting around the pit. Take each half of the mango and score into small squares down to the peel, then scoop away from the skin with a spoon.

Check out this post on mangoes for more cutting tips and a video. Or, try my favorite, no-waste way if you simply want to eat the mango out of hand:  Using a standard vegetable peeler, peel like you would a carrot. Then eat directly over the kitchen sink, munching around the pit.

Got a passion for mangoes? What about a recipe or a great idea? Let me know.

Category: Food & Recipes, Produce

 

4 Comments

Comments

AMG says ...
I would love to see a great recipe for mango chutney! I love fried plantains dipped in mango chutney :)
05/15/2012 12:00:41 PM CDT
Chaya Rao says ...
Here is another one... Mango Habanero Salsa: Ingredients (makes 3 cups) 3 ripe mangoes, peeled & cubed (when not in season, use frozen) 2 habanero chili peppers 1 small red onion, cubed 1 cup roasted corn (optional) 1 teaspoon sugar 1 cup loosely packed mint leaves Juice of 1 lime 1 ½ teaspoon salt Method: Roast the Habaneros on open flame for 10 – 15 seconds. Turn while roasting. Cool and remove the stem. Place them in a food processor along with the other ingredients except corn. Process on pulse for 30 to 40 seconds. Mix in the roasted corn. Chill for 30 minutes before serving
05/07/2012 4:28:03 PM CDT
Bryan Hyde says ...
I do a lot of juicing and mango is one of my main ingredients. I like the idea of popcicles, with some of the fresh juice I make. Great post!
05/08/2012 11:31:36 PM CDT
Isabella Gallegos says ...
I personally like making mango sorbet. With frozen mangoes and frozen banas, ummm, so good tasting.
06/12/2013 3:58:39 PM CDT