Tips, Tricks & a Recipe
Mango trees have a very long life, did you know that they can produce mangos for up to 400 years! And it’s a good thing because the fruit can take up to 7 months to become ripe.
Sweet and savory, these popular fruits are great in salads, as salsas, or just on their own. You can pick them up year round at the grocery store in the produce section or look for pickled mangos in the ethnic food aisle.
Here’s Today’s TRICK:
The easiest way to cut a mango is to cut around the seed and remove a large piece of flesh. Take a knife and cut the flesh into cubes, but leaving the flesh still attached to the mango skin. Once the flesh is cut into cubes turn the skin outwards, this will resemble a hedgehog. Now it’s easy to just bite off the skin or cut off for cooking.
Here’s a TIP:
A mushy mango is too ripe. Look for mangos that are firm and fragrant.
And your RECIPE:
3 ripe mangos, pitted and cubed
1 tablespoon red onion, minced
1/4 cup fresh cilantro, chopped
Optional: 1/2 jalapeno pepper, seeded and minced
In a salad bowl combine mangos, red onion, cilantro, and jalapeno pepper (if
desired). Let stand for ten minutes.
Great served with a variety of proteins such as chicken, fish and pork.