Mangos, Tropical Southern Asia Treat
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Raw, cooked, savory or sweet, mangos are tasty and good for us. MANGO2Tinged with yellow when ripe, mangos also carry hues of red, green, yellow and orange. Their large flat pit is fibrous and clings tightly to its flesh.

First cultivated in Southeast Asia over 4,000 years ago, the U.S. imports most of its mangos from Mexico, the Caribbean and South America. India and China tend to grow and consume the most mangos.

The famed Major Grey Chutney, a British Army officer in India in the 19th century, created his famous mango chutney spiced with raisins, vinegar, lime juice, onion, tamarind, sweetener and special spices. This was many North Americans’ introduction to the mango fruit. Later, it was manufactured by Crosse & Blackwell now owned by J. M Smucker.

Now we are able to buy fresh mangos, let’s get the bad, hard-to-manage side, out of the way by borrowing a tip from Food Network’s Alton Brown of Good Eats. Many have a solution, but we like his best.

First of all, realize all mangos are never perfectly round, and if you study them a moment, you can usually decide it’s slightly flat sides, and this will mean its cloying, stubborn large pit has its flat sides facing them. Simply peel a ripe mango with a vegetable peeler. It will be slippery and slimy, but this is the worst part. Next, take one corn cob holder with prongs, insert it into the top of the mango, rest it firmly on a board, then slice in as far as you can on a flat side. Repeat for the back side. Next, cut away the flesh from the sides of the furry pit. Lastly, personally eat the remaining delicious goodness from the bothersome pit (cook’s reward), then use the mango fruit for fresh eating or in a recipe.

Very high in fiber, mangoes are rich in vitamin A, B and C, calcium and potassium. They are credited with aiding digestion.

A mango is ripe when it gives a little with a slight squeeze and is fragrant especially at the stem end. Store unripe mangos at room temperature in a bowl or hasten ripeness by closing them in a brown paper bag. Store ripe mangos in the refrigerator for as long as 10 days.

SERVING SUGGESTIONS:

Chutney, salsa
Desserts
Drinks
Fruit bars
Ice cream, sorbets
Meat or vegetable salad
On cereal, granola
Pickled with fish sauce and rice vinegar
Pickles
Raw with salt, chili, vinegar, black pepper or soy sauce
Smoothies/juices/nectars

Following is a wide variety of mango recipes:

http://www.champagnemango.com/site/recipewww.indianfoodforever.com/mango
http://www.bbc.co.uk/food/mango
http://food.ninemsn.com/recipes/mango-recipes/
http://www.rolandfood.com/recipes/

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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