I love mangoes and this time of year it seems I can’t get enough of them even though they are available year round. There are tons of great recipes out there to use with mangoes and two that come to mind are a mango salsa and mango slaw. The former is perfect on just about any type of fish as well as using on chicken, pork or as a simple dip. Of course the mango slaw is a side dish and is delightfully refreshing. I’ve included recipes for both.
In addition below are simple instructions on how to cut a mango if you’re not sure of the technique. However, something that many people are not aware of when cutting their mango is to be sure to wash the outside of the mango. When the mango is picked the sap from the stem/leaves often gets on the skin of the mango and is similar to the sap of poison ivy or poison oak. If there is sap on the skin when you peel it you can get sap on the meat of the mango and obviously if eaten can cause a serious reaction. Mangoes are a distant relative to the poison ivy and oak family. So use caution and be sure to wash the skins well.
Three Ways to Cut a Mango
A mango has a long flat seed in the center of the fruit. Once you learn how to work around the seed the rest is easy.
Always use a clean knife and cutting board when cutting a mango. Always wash the mango first before cutting.
“Slice and Scoop” Mango Cutting Method
Stand the mango on your cutting board stem end down and hold. Place your knife about a 1/4″ from the widest center line and cut down through the mango. Flip the mango around and repeat the cut like you did on the other side. The resulting ovals of mango flesh are known as the “cheeks”. What’s left in the middle is mostly the flat mango seed.
Cut parallel slices through the mango flesh, being careful not to cut through the skin.
Scoop the mango slices out of the skin using a large spoon.
“Inside Out” Mango Cutting Method
Follow steps one and two above then turn the mango cheek a 1/4 rotation and cut another set of parallel slices making a checkerboard pattern.
Turn the scored mango cheek inside out by pushing the skin up from underneath.
Scape the mango chunks off the skin using either a knife or a spoon.
Using a Mango Splitter
A simple way but certainly not as much fun is using a Mango Splitter made by OXO
Mango Slaw (serves 8)
1 lb shredded cabbage or bag of coleslaw blend
1 mango peeled, pitted and chopped
1/3 cup finely chopped red bell pepper
1/3 cup sliced green onion
1/3 cup light mayonnaise
3 tablespoons honey
3 tablespoons cider vinegar
salt and pepper to taste
Place first 4 ingredients in a large bowl. Then whisk together the remaining ingredients and add to slaw mixing well to coat.
Mango Salsa (serves 6)
1 medium jalepeno pepper, stemmed, seeded and minced
2/3 cup diced red bell pepper
1/3 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
3 large ripe mangoes, peeled, pitted and diced
Stir together all ingredients and serve.
I hope you enjoy these recipes and remember when selecting your mangoes look for the ones that are yellow with a bit of red in them. They should be slightly tender to the touch. If you select mangoes that are not ripe yet just put them in a paper bag at room temperature until they ripen. Ripe mangoes can be stored in a plastic bag in the refrigerator for up to approximately 5 days. Enjoy!
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
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