St. Petersburg Times - August 10, 2005 Janet K. Keeler
Is there anything left to know about the mango, now that it is available year-round and salsified for grilled fish at seemingly every restaurant in Florida?
We've conquered the flying-saucer-shaped pit in the middle by learning to slice off-center. For a visual reminder, go to www.sptimes.com/kitchen and scroll down to "How to pit and peel a mango."
We know not to eat the bitter skin and to avoid the sap, which can cause a skin rash. Yes, there are 2,500 varieties, and, okay, the mango is one of the world's most popular fruits. It has loads of vitamin C and plenty of fiber.
But there is more to learn about this luscious tropical fruit that tickles the tongue with texture and flavor. Like how to make better use of its potent and exotic taste in home cooking.
After all, you can't just toss a mango in your lunch bag, unless you're toting a sharp knife and cutting board.
To get more from mangoes, consider using them in familiar recipes. For instance, substitute mashed mango for mashed bananas in quick bread or muffins. Add chunks to your morning shake or into pancake or waffle batter. How about a mango upside-down cake?
Mango is amiable, getting along well with tropical favorites such as coconut, chili peppers, lime and rum, but also meshing nicely with vanilla, ginger, mint, green onion, cranberry and avocado.
Mary Ostlund, marketing director for Brooks Tropicals in Homestead, says she has been on a mango pan-seering kick. She seers peeled mango halves (or mango thirds if you take the pit into account), two to three minutes on each side, and serves the heated fruit as a side to chicken. Just a bit of butter in the pan adds more lushness. We suggest a light sprinkle of cayenne.
Ostlund also uses her backyard bounty by adding mango chunks to wild rice at the last minute. The earthy rice gets a bright lift from sweet mango.
If you are lucky enough to have a backyard tree, you have plenty of fruit for experimentation. usually stock fibrous varieties grown in South America or Mexico. A ripe mango will yield to slight pressure, but if the skin is wrinkled it is past its prime for solid chunks. Use overripe mangoes in recipes that call for puree.
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