Here are tips for cleaning and cutting the mango fruit, as well as five simple but delicious dishes you can make from it.
How to choose mangoes
Don’t just rely on the color of the peel. Depending on the variety, ripe mango can be green, yellow, bright red,, and more. It is better to pay attention to the peel’s condition; it should be smooth, shiny, without dents and scratches. If the mango has dark brown specks, then the fruit is ripe. The fruit should be heavy, soft, but at the same time,, elastic.
Near the fruit, a mature mango smells of something sweet. The pulp of the fruit is bright, juicy, soft, fragrant, and sweet. To make the fruit ripe, wrap it in paper and store it for a couple of days at room temperature. Or leave the mango on the table, but you’ll probably have to wait a little longer.
Read also: 5 Great Ways To Cook Macaroni And Cheese
How to clean and cut mangoes
Cut the pulp on both sides as close as possible to the bone. Make a pattern on the halves in the form of a grid. Don’t cut through the peel. Turn the flesh out and separate the mango cubes with a knife or hands. Cut off the pulp left around the bone. Peel it and cut it into cubes.
2. Vegetable peeler and knife
Cut off the vegetable peel with a thin layer. Remove all the flesh from the mango with a knife. You can cut it in any way: strips, large or small cubes, or something else.
3. Knife and glass
Cut the pulp off four sides along the bone. Then bring each part to the edge of the glass and press, separating the pulp from the peel. Cut the peeled flesh into any pieces.
What to make from mango
Mango is beautiful in itself. But in combination with some ingredients, the fruit’s fruit’s taste and aroma are revealed in a new way.
1. Jam from mango
- 2-3 mango
- 200g sugar
- 60 ml water
- 1 teaspoon grated lemon zest
- 11/2 tablespoon lemon juice
Mash the mango pulp thoroughly well and blend. Pour the sugar into the pan, pour in the water, and put on a slow heat. Cook, stirring until the sugar has dissolved.
Combine the syrup with the mango puree. Sprinkle the zest, stir, and cook for 2-3 minutes. The Jam should be a little bubbling. Pour in the lemon juice and cook, stirring, for about 15 minutes, until the mass thickens. Drop a little on the plate and tilt it. If the jam doesn’t drain, it’s ready. Store the dessert in a closed container in the fridge for no longer than two weeks.
2. Mango sorbet
- 2 mango
- 2 tablespoons lemon juice
Cut the mango pulp into small pieces, fold into a bag and send to the freezer overnight. Frozen fruit crush with a blender. Add the lemon juice and whisk the mass again until smooth. Eat the sorbet immediately or transfer it to a container that can be removed into the freezer. A glass container, for example, would be suitable. Hold the sorbet in the fridge for 20 minutes before serving so that it is thawed a little.
3. Orange smoothie with mango and banana
- 1 маngo
- 1 banana
- 500 ml orange juice
- a few ice cubes
Place the mango pulp, banana, juice, and ice in a blender bowl. Whisk until smooth.
4. Salad with mango, avocado, and shrimp
- 450g large peeled shrimp
- 1 avocado
- 1 маngo
- a few green onion feathers (along with white bulbs)
- 2 limes
- Salt – to taste
- ground black pepper – to taste
- 1-2 tablespoons olive oil
- A few lettuce leaves
- a few sprigs of parsley
Dip the prawns in boiling water for a couple of minutes. Then transfer them to iced water to stop the cooking process. Slice the avocado and mango pulp into large cubes and chop the onions. Add to the ingredients to the shrimp, juice of two limes, salt, pepper, and oil, and mix. Place the salad on the lettuce leaves and sprinkle with chopped parsley.
5. Mango salsa
- 1 маngo
- 1/4 red onion
- 1/2 hot pepper
- A few sprigs of parsley
- 3 tbsp lime juice
Slice the mango pulp and onion into small cubes. Finely chop the peppers, removing the seeds from it. You can take less or more pepper to taste. Add the chopped parsley and lime juice and stir. Serve with fish or meat.
Adapted and translated by Wiki Avenue Staff