We bought a lovely mango. What should we do with it? 
Usually, we mix it with a few other fruits and make a smoothie. Alternately, we cut it up and mix it with onions + cilantro + lime juice to make a mango salsa. However, I’m getting a little bit tired of those, and was really hoping for new ideas and/or flavor combinations.
Lil’ help, please?
Peel, flower, put on stick… rub a lime all around it, a couple of dashes of salt, and some chile piquin or chili powder and/or Mexican chamoy (hot tamarind sauce).
Should look something like this.
I LOVE this. Or plain. Any other use for a mango, to me, is just gilding the lily.
The few times I’ve tried putting mango in foods, I’ve had the hairy feeling fibers of the mango in the food. Any ways to get around that?
There are versions of som tam, normally made with papaya, that are made with mango. I’m sure you can find a recipe.
Yeah, here’s one.
Mango daiquiri.
Give it to me. nomnomnom.
Mango and black bean salsa:
1 can Black beans, drained and rinsed
1 Ripe mango, peeled and cut into ½ inch pieces
¼ cup Red onion, minced
1-2 T Rice wine vinegar
1 tsp Olive oil, extra virgin
2 tsp Ground cumin
¼ cup Fresh cilantro, chopped
Mix all ingredients, adding cilantro at the end. Chill.
This is excellent with grilled halibut or pork.
Just - eat it. Mine are usually halfway gone before I can get them all the way cut up.
I have added a coarsely chopped mango to just standard guacamole, with some very finely diced tomatillos for some citrus zing offset. Turned out really good.
For me, the sultry Mango is one of the most erotic fruits to share… Cut in long strips and pass back and forth, to-and-fro from lovers’ lips…
<sigh>
Just yesterday, I was watching Guy’s Big Bite on the Food Network, and he made a cocktail called “Thump the Melon” that used mango. Lemme see if I can at least recall the basics.
In a blender, you put:
a peeled, diced mango
a cup or two of diced watermelon
a half-cup of melon liqueur (like Midori)
1 C of citrus vodka
a squirt of lime juice
Some ice cubes
Blend and pour into fancy glasses.
Hawwwttt
Mango sorbet. Cut the mango in chunks and freeze until semi-solid. You don’t want it rock hard. Throw chunks in a blender or food processor (I use the latter) and pulse until smooth. You could add additional flavorings or a little cream, but it really doesn’t need it. Serve immediately.
Mango lassi, an Indian beverage. Just put equal amounts of mango and yogurt in a blender and whirr until smooth. 
Oh man, those things are delicious. Good suggestion!
Mango sticky rice. Sorry, no recipe.
Use the other kind of mango.
There are two kinds - the hard, fibrous mangoes and the soft mangoes. IMO the soft ones are clearly superior - the texture is like a ripe plum and the flavor is amazing.
However, supermarkets tend to carry the hard ones because they ship easier and have a longer shelf life, even though they have little to no flavor.
You may have to shop around a bit to find a market that has the soft ones. It’s worth it.
Interesting, I didn’t know about another type of mango. I’ll have to look for some.
The Perfect Master once wrote about a female chimpanzee’s attempt at a creative use for a mango.
This is probably not what you were thinking of. Why did I even think about this. Please pass me the brain bleach.
