How to eat mango

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Tips for choosing and peeling fruit, as well as five simple but delicious dishes from it.

How to choose a mango

Don't rely solely on the color of the peel. Depending on the variety, ripe mangoes can be green, yellow, bright red, and more.

Better pay attention to the condition of the peel: it should be smooth, shiny, free of dents and scratches. If the mango has dark brown specks, then the fruit is ripe.

The fruit should be heavy, soft, but elastic at the same time.

Near the stalk, ripe mango smells of something sweet. The pulp of the fruit is bright, juicy, soft, aromatic and sweet.

To ripen the unripe fruit, wrap it in paper and store it at room temperature for a couple of days. Or just leave the mango on the table, but you will most likely have to wait a little longer.

How to peel and cut a mango

1. With a knife

Cut the flesh on both sides as close to the bone as possible.

Make a lattice pattern on the halves. Do not cut through the peel.

Turn the flesh out and peel off the mango cubes with a knife or hands.

Cut off the remaining pulp around the seed. Peel and cut into cubes.

2. Peeler and knife

Use a peeler to cut off a thin layer of the rind.

Use a knife to remove all the flesh from the mango.

You can cut it as you like: in strips, in large or small cubes, or in some other way.

3. Knife and glass

Cut the flesh from four sides along the pit. Then bring each piece to the edge of the glass and press down to separate the flesh from the rind.

Cut the peeled pulp into any pieces.

What to cook from mango

Mango is beautiful in and of itself. But in combination with some ingredients, the taste and aroma of the fruit are revealed in a new way.

1. Jam from mango

Ingredients

• 2-3 mangoes;
• 200 g sugar;
• 60 ml of water;
• 1 teaspoon grated lemon zest
• 1½ tablespoon lemon juice

Preparation

Puree the mango pulp with a blender. Pour sugar into a saucepan, pour in water and put on low heat. Cook, stirring occasionally, until the sugar dissolves.

Combine the syrup with the mango puree. Add the zest, stir and cook for 2-3 minutes. The jam should be bubbling a little. Pour in the lemon juice and cook, stirring occasionally, for about 15 minutes, until the mixture thickens.

Place a drop on a plate and tilt it. If the jam doesn't drain, it's ready. Store dessert in a sealed container in the refrigerator for no longer than two weeks.

2. Mango sorbet

Ingredients

• 2 mangoes;
• 2 tablespoons lemon juice.

Preparation

Cut the mango pulp into small pieces, put in a bag and place in the freezer overnight.

Grind frozen fruits with a blender. Add lemon juice and beat again until smooth.

Eat the sorbet right away or transfer to a container that can be stored in the freezer. A glass container, for example, will do. Before serving, keep the sorbet in the refrigerator for 20 minutes to thaw a little.

3. Orange smoothie with mango and banana

Ingredients

• 1 mango;
• 1 banana;
• 500 ml orange juice;
• a few ice cubes.

Preparation

Place the mango pulp, banana, juice and ice in a blender bowl. Whisk until smooth.

4. Salad with mango, avocado and shrimp

Ingredients

• 450 g of large peeled shrimp;
• 1 avocado
• 1 mango;
• a few feathers of green onions (along with white onions);
• 2 limes;
• salt to taste;
• ground black pepper - to taste;
• 1-2 tablespoons of olive oil;
• a few lettuce leaves;
• a few sprigs of parsley.

Preparation

Dip the shrimp in boiling water for a couple of minutes. Then place them in ice water to stop the cooking process.

Chop the avocado and mango pulp into large cubes and chop the onion. Add the shrimp, juice of two limes, salt, pepper and oil to the ingredients and stir. Place lettuce over lettuce leaves and sprinkle with chopped parsley.

5. Mango salsa

Ingredients

• 1 mango;
• ¼ red onion;
• ½ hot pepper;
• a few sprigs of parsley;
• 3 tablespoons lime juice.

Preparation

Cut the mango pulp and onion into small cubes. Chop the pepper finely, removing the seeds from it. You can use less or more pepper to taste. Add chopped parsley and lime juice and stir. Serve with fish or meat.