i mean seriously, i love ‘em, but damned if i know how to get to the delicious fruit. that has got to be the largest bangin’ seed i have ever seen.
I think you are supposed to use the mango to make a sauce. Then you are supposed to spread the sauce on Rachel Welch’s body. I am sure that you can figure it out from there, but remember not to get off the fucking boat.
The way I was taught: Don’t peel it, just slice it in three. The seed is very flat, so you have to slice it parallel to the seed. The middle slice has the seed and not much else, but the other two slices are all fruit. Just scoop it out with a spoon and eat it. It’s a bit like filleting a fish, but much easier.
scr4 got one way; three more:
as scr4 said, then cut checkerboard with tip of knife in each outer half, and invert;
cut the very bottom of the mango off, just exposing the bottom of the seed; put a sharp stick, like a bamboo skewer, up the seed; score the skin and peel back like a banana;
be naked with your favorite person and eat the damn thing, dribbly juices and all.
This doesn’t bring up the wonderful things to do with unripe mango (depending on the variety).
I eat it right of the seed pit with my teeth and then I have to floss because all the fibers get between my teeth.
First of all, if you aren’t in Hawaii picking Mangoes up as they fall off the tree, you aren’t eating mango anyway. You are eating some green mess from Peru.
Slice it off the seed. You usually get about five pieces. Eat the luscious fruit that remains on the seed. It’s the sweetest part. Eat the small slices just like you eat a papaya. For thick slices, cut a crosshatch pattern on the inside and turn the piece inside out. You can nibble the fruit right off the skin with almost no waste.
Mixing mango slices and juice as an ingredient in a batch of homeade Double French Vanilla ice cream is as good as it gets on this earth.
Alone and over the kitchen sink.
First of all, if you aren’t in Jamaica, racing against the dogs in the yard to grab the mangos as they fall from the tree, you naah nyam de mango dem, mon.
Be aware that the skin of the mango contains the same chemical as poison ivy does. Some people are very sensitive to it and it can really mess up your lips. Cut the mango in three or four slices, then peel off the skin. Chew the inside of the skin, then gnaw on the pit. Follow with Red Stripe beer and a dip in the ocean to get the juice off your body.
First of all, if you aren’t buying mangoes at $1.39 a pound from a Korean greengrocer on a streetcorner in Brooklyn, you ain’t eatin no motherfuckin mango, yo.
You buy them pre-sliced from the old Salvadoran lady on the corner of my street. She sprinkles salt and a little hot sauce on them for you, and you eat the slices out of the zip-locked bag as you walk down the street to the park.
Your hands and feet are mangoes, you’re gonna be a genius anyway… - Phish
What are these things I get here in Florida? They look like mangoes, smell like mangoes, grow on what looks like mango trees and they even taste like mangoes. I always thought I was eating mangoes and now it seems I have to be in Hawaii (not a bad idea) or Jamaica (a better idea) or somewhere in Peru (bad idea) or I ain’t eatin no mangoes. I don’t buy whatever they are from a Korean grocer, either. I get them off a local tree.
Anyway, I cut the seed out, slice whatever it is up, avoid the skin and eat hell out of it. Sometimes in bed, sometimes over the sink, sometimes in the shower. Options one and three are best done with a boon companion. Option one would benefit from the use of rubber sheets, but that sort of kills the mood, you know?
First of all, if one isn’t sampling a mango as part of the “Chatham lobster with Thai curry sauce, baby bok choy, mango and papaya cooked with Tahitian vanilla” at Bouley Bakery, one isn’t really eating mango.
Ooooh! Ooooh! I got one!
Whisk together 1/3 cup lemon juice, 2 tblsp Thai fish sauce, 2 tblsp tamari, and 2 tsp. hot Thai chili paste. Marinate two whole boneless chicken breasts in about 2 tblsp of this, and reserve the rest. While they’re marinating, slice two mangos into a salad bowl along with two thinly sliced shallots and 2 tblsp minced fresh ginger. Grill the breasts for 3-5 minutes on a side, until done but not dried out…slice them thinly across the grain and toss with the other ingredients and the remaining dressing. Serve chilled or at room temperature with green salad and cold noodles on a hot summery day.
And that’s how to eat a mango.
Ok, so am I hopelessly “nye kulturny” for buying the pre-sliced mango in a jar? Much easier to eat and to use in a fruit salad.
Good God, man! You probably don’t even spear your own fish!
Face it, mangos are a bitch to eat, but so dog gone good! Ever sprout a mango pit into a plant? I did once, but my cat finanlly destroyed it. You do the pits w/ toothpicks in a jar of water, just like you do avacado pits. This one you can try at home kids.
No, no, no. You’re all wrong!! If you aren’t on a white sand beach in the Philippines, with a San Miguel in hand, you ain’t really eating a frickin’ mango!
“You’re just jealous cause the voices talk to me and not to you!!”
Well when I first moved down to Fort Lauderdale about 3 weeks ago, I was eating 6-8 of 'em a day from a friend’s tree. I peel the skin off with a knife (if I take too much fruit with a strip of skin I just eat the fruit out of that strip). Then I cut the fruit off in big hunks and put them in a bowl. The first few days I was doing 2 or 3 mangos at a time. Then go sit and enjoy your efforts.
One thing I learned that others in this thread have mentioned: Mangos stain like hell. Who would have guessed? I kept wiping my chin on my shirt sleeve afterwards and several of my t-shirts now have mango stains.
Love those mangos! MMMMMMM
All I know, is they’re really good in a mango lasse (sp?). It’s an Indian beverage, sort of like a yogurt milkshake.
Manny and Ike: great recipes! Arnold: you are so… Swiss. AveryeO: I’m there, baby.
Those of you who spell it “mangoes,” yeah, the dictionary says it’s accepted but it looks like an Ed Zotti misspelling to me.