Can you tell a rainbow “Hey! Stop being a rainbow for just a second!”? Such is Mango.
Heck, imagine our surprise when we stopped at the ‘Robert is Here’ fruit stand at the head of the Keys and got some mangos. Then on the drive down to Key West the 18-month old begins developing this awesome rash.
The docs at Key West were very good about it. I’d wager it’s not the 100th time they’d seen it.
Run into Raquel Welch in the jungle. Make a nice mango pudding and rub it all over each other. Watch for tigers.
Me too. I think they’re much better before they’re ripe. Try getting a mango that’s green, and eat it while it’s still cruchy. Put chile powder and lime on it.
And don’t throw away the peel; your donkey can eat it.
I wonder if flamingos, armadillos or mosquitos eat mangos?
I agree that mangoes taste best when chilled.
When I shop for mangoes, I like to get the ones that have a tiny trickle of juice escaping from their “navels”. That’s when they are at their best, IMO.
Aren’t you afraid they’ll ripen all at once and some of the mangoes will go bad before you can eat them all? That’s why I only buy about 2-3 mangoes at a time.
Nope. They’re very green, and when they ripen, I stuff them in the fridge. I like them warm, so I take one out each evening and eat it for breakfast.
Not necessarily. It really depends what breed of mango you’re dealing with. There’s mangoes that are greenish-yellow when fully ripe, mangoes that are dark red, mangoes that are pale yellow or honey-gold. Back in mango season, woolies had a type of mango that was still pretty dark green even though they were almost fully ripe. Though I can’t remember what type they were. But if you wait for those to go red, then you’re going to miss your mangoes all together.
Mmmmm… mangoes. It’s one of the best benefits of having parents who came from Pakistan… many mangoes in your life ;).
Make a salsa and put it over grilled fish (snapper is best if you can get it, but any mild, somewhat firm, white-fleshed fish will do).
I use mango, onion, red bell pepper, a little cilantro, and lime juice. Like any salsa, make sure you combine everything and refrigerate for a while (I usually go overnight) so all the flavors blend together nicely.
Salt and pepper your fish fillets, and grill. Top with tropical salsa. Believe in God.
A dollar?! :eek:
They’re like $2 here and they’re grown locally! How is that fair?
[sub]I loves me the mangoes[/sub]
Mango and Brie Quesadillas with Key Lime Dipping Sauce
1 Mango, peeled and diced
1 small wheel brie, thinly sliced (with or without rind, depending on your taste)
1 green onion, chopped
4 flour tortillas
1/2 cup plain yogurt
3 tablespoons fresh lime juice
Salt to taste
Lightly brown one tortilla over medium heat, remove from pan. Brown second tortilla, then top with half the brie, mango and onion, then the first tortilla. Cover pan with lid for two minutes. Flip quesadilla, cover again and cook two minutes more. Repeat with other half of the ingredients.
Blend yogurt with lime juice and salt.
Cut quesadillas into wedges and serve with sauce.
YUM!
I eat them one of two ways:
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using a long knife, cut on both sides of the pit, starting at the top and working your way down, so that you’re left with half-ovoid pieces of mangoey goodness. Then cut cross-hatches into the flesh, about an inch apart. Then put your fingers on the underside, push up on the skin, and voila, you’ve got mango cubes that are still attached and easy to eat!
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wait until they get extremely ripe and roll them on a hard surface until the pulp inside feels soupy. Then cut the top off and squeeze the pulp into your mouth or another waiting receptacle.
Mmm.
They make great pies. Use a peach pie recipe. Also homemade mango ice cream.
Mangos here (Jalisco,Mexico) were recently $.18 a kilo.
missbunny has it right. The skin of the mango has urushiol in it. This is the oil in poison oak/ivy/sumac, etc, that causes the allergic reaction.
I learned this the hard way, being greedy and biting the last bit of flesh off a piece of the skin. I had major Mick Hagger lips for a while there.
I’ve never had the problem with mango flesh itself, though.
Enjoy the one you have, and work at learning how to find when they’re at their peak of ripeness. I find the smell test, and if they yield slightly to mild pressure the best indicators. (But don’t rough up the mangoes!)
Also, I find that a variety sometimes called champagne mangoes have a much, much smaller pit. Even though the mango looks a lot smaller, and you feel like you’re being cheated by paying the price of a larger mango, you get more bang for your buck out of it.
I’m out of control with mangoes when they are in season. Eat 'em straight or try a salad of rocket, watercress, mangoes (chopped roughly), lemon juice, EV olive oil, S & P and some shaved parmesan. Great with maybe some barbecued sausages. Oh, baby.
Favourite dessert - slightly overripe mango and thick, thick, thick (double, triple) cream. Whipping cream (not from a can) if you must. Mush up the mango and stir it through the cream, with swirls and swirls of tasty yumminess.
2 for $0.98 at the Shop and Save last night.
My favorite is the Mango Margarita.
I buy a case or two of them at the flea market, dice them up, and spread the cubes on a cookies sheet. Freeze, then store in zip lock bags.
When I want a mango marg, I pull out some of the cubes and blend them up with some tequila, triple sec, ice, and a little bit of regular lime margarita mixer.
Remember kids…sharing is highly, highly overrated 