Next time you shop the produce aisle, don’t forget the mangos! Prized for their sweet-tart, fragrant, and juicy interior, a mango’s flavor is unique and exotic, a taste of the tropics. Available year round, purchase plump mangos with a sweet aroma; avoid fruit that are too soft and wrinkled. Ripen firm mangos at room temperature, or place in paper bag to expedite the process. Refrigerate ripe mangos in a plastic bag in the refrigerator and use within three days.
Mangos have a thick, tough skin that you will not want to eat. There are several ways to peel a mango. In the mango center is a long, flat seed. You will want to cut the mango lengthwise just along the edge of the seed, about an inch into the fruit. Then cut lengthwise on the other side of the seed. Cut these two pieces into wedges, and then use your knife to carefully remove the peel from each wedge.
Mangos are extremely versatile: they can be added sliced or cubed in stir-fries, placed on skewers for the grill, chopped raw for salads, or pureed and added to smoothies or served over yogurt or ice cream.
Try substituting mangos for tomatoes in your favorite salsa. Just mix diced mangos with your favorite amount of chopped red onion, jalapeño, cilantro, lime juice, salt, and pepper. Use to eat with tortilla chips or spoon over sautéed or grilled chicken breasts, pork chops, or your favorite seafood such as salmon, tilapia, or shrimp.
Food Editor & Information Spet
Schnuck Markets, Inc.
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