Yummo these guys are so dang good. Just got thru making a big batch of Mango Salsa.
2/3 purple Onion (diced)
1.5-2 cups finely chopped Red and Orange Sweet tiny peppers (remove seeds)
15 Autalfo mangos split skint and diced (try not to macerate them)
1/4 cup lime juice add to it a generous tablespoon of Sea Salt and any heat ingredient mix a bit
(I used a 6 good squirts of Habenero Hot sauce…red pepper would be good too)
as you clean and dice the mangos, sprinkle em with a little fruit fresh
about 1/2 tsp corriander
and 1/2 tsp of Mex Oragano flakes
Optional would be like 1 finely diced Jalapeno~
When done and ingredients are all in a container drizzle the lime mixture on and GENTLY toss
until mixed fairly well. Note this will NOT keep very long and you should enjoy it in a day or two
I try to cover it with cellophane down on the fruit cutting out the Oxygen much as I can.
got me salivating. don’t see them here in FL too often, but I love these mangos. there very smooth, almost no stringiness to them at all. I like your recipe. I make something very similar, though I use cilantro and not the coriander. But that sounds really good too.
I recall years back hearing about a guy doing a mango wit. Always sounded good to me, although he claimed if you drank too much it had a laxative effect.
Yeah we do to here in CA but these ones are special and only seasonal as far as I can tell. They are also the only mango I will buy when it is already a little soft and starting to look less than beautiful
And if you don’t mash the mango or at least heat it strange things might happen. There is a fair amount of papain (sp) in mango i beleive which will, I think, break down starches in to more available sugars
Didn’t know the proper name for them. But they’re the yellow ones that are smaller and less stringy than the green ones. These are the ones the Thais seem to prefer. Guess I can now go out and get Sticky Rice with Mango at the Thai places now.
I remember trying a mango lambic that was entered in the Cat 23 Longshot. It was pretty good.
I just eat them for breakfast. Grapefruit seem to be pretty much done, so the timing works well.
The salsa sounds great. I’ve done something similar with pineapple. Fruit salsas go well with fish.
When I lived in Mexico there was a huge mango tree in my neighbors yard. It overhung our property and shaded the driveway and overhung a corugated fiberglass awning over the outdoor sink an washer/dryer. When those fruit were ripe and would drop from 30-40 feet up and hit that corrugated piece at 2:00am. WHAM!
I miss that tree…I love mangoes.
A cool trick that my great aunt did to feed them to us. Instead of peeling them.
Filet the biggest two pieces you can on each side of the seed. You should have two decent chunks.
Now with the same sharp knife, score through the meat of the chunks without cutting through the skin.
Make a grid pattern with each score about 1/2 inch apart.
Once done, flip the skin “Inside-out” so that the convex shape of the skin is now concave and if you do
it right you will have the skin holding 1/2 inch cubes of mango to munch on.
If you do it right and the mango is ripe enough you will need to wash your face and hands of all the juice.
Mango characteristics do not carry over very well into beer and mead. I think whatever it is that makes them taste and smell special gets blown out through the airlock during fermentation. You can taste that there is fruit, but not what kind.
Mango juice wine is pretty tasty is you don’t let it go too dry.
Puna is over-run with wild mango trees. They are huge trees. When mangos fall to the ground they split open and rot quickly. You can tell when you’re near a mango tree by the smell.
I have an extendable fruit basket/picker that I keep in the back of my truck. We eat lots of free mangos. Pickled green mangos are a local treat too.
We call that cut ‘herrison’ or hedgehog. I prefer the slice-along-the-seed-in-fourths method, you end up using the same eating technique as watermelon, which is to say, messy but delicious.
Thanks for posting that mango salsa recipe, looks good. I wonder if you could sub peaches for the mango and end up with a peach salsa?
you can also combine mango and peach. works very well. Gordon had mentioned that fruit salsa goes well with fish. I make a mango peach salsa that I serve hot with fish. yum.
That cut also is what I do with avocados. Halve an avocado, then do that same pattern on half the avocado with the skin still on. Then just scoop the whole thing out with a spoon. Diced avocado, ready for guacamole. Of course, you’d do it differently if you wanted whole slices for a sandwich or something, but 90% of the time I have an avocado, it’s for guacamole.
Just had one of these mangoes for breakfast. Love them. I tried some mangoes in Australia. They seemed like the yellow kind but bigger. Also amazingly good. You could buy them on street corners like people selling strawberries in southern California.
When something good is in season, get all over it.
