the versatile mango

The versatile mango

Mangos are an extremely versatile fruit. They are great not only in salads, but also as a salsa, dressing or chutney, in curry dishes and other spicy dishes, in sandwiches and wraps, on top of pizza, at breakfast with yogurt, as part of a smoothie, or even a healthy dessert!

Here are some tips on how to get them into your house and your diet.

How to choose a mango:

Smelling or squeezing are the best ways to determine the ripeness of a mango. A mango that is ready to eat should smell fruity at the stem or slightly soft to the touch and yielding to gentle pressure. A firmer mango may be a good option if you are not planning on eating it right away.

How to ripen and store a mango:

Unripe mangos should be kept at room temperature to slowly ripen. This process can be sped up by placing the mango in a paper bag overnight. Once ripe, the mango can be stored in the refrigerator. Alternatively, mangos can be cubed (see How to cut a mango below) and put into an airtight freezer bag or container and frozen in the freezer for up to six months.

How to cut a mango – 2 easy ways:

Cubes

  1. Lay mango on its skinny side. With a sharp knife, cut mango 1/4″ from the middle. Flip mango around and to the same thing for the other side. You should have two mango “cheeks” and a middle piece that is mainly the seed.
  2. Take a mango cheek and cut 1/2″ squares by scoring mango with a sharp knife. Do not cut through skin.
  3. Turn the cheek “inside out,” separating cubes. Slice off squares with a knife.

Slices–Follow step 1 above.

  1. Cut parallel slices into the mango flesh, being careful not to cut through the skin.
  2. Scoop the mango slices out of the mango skin using a large spoon.

Enjoy on its own or in one of these delicious recipes:

Thai Mango Salad

Halibut Skewers with Mango Mojito Salsa