Mangos: Ripe for the Picking!

Click here for the recipe: Peanut-Mango Coleslaw.

My attitude about fruits and veg is, “Why be boring (I’m talking to you, celery) when you can be juicy and flavorful?” Fresh summer fare gets a whole new appeal with a little chopped mango mixed in. And happily, mangos are peaking right now. Get ’em while they’re ripe!

If prepping a mango seems like a chore, check out this genius trick for separating the fruit from the peel into chopped bites of deliciousness.

How to Cut a Mango:

  1. Wash the mango. Cut both sides off the mango, close to the pit.

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  1. Score each cut side, then remove each mango chunk individually.

may-18-mango-step-2

No peeling, no chopping. Done and done.

Along with coleslaw (above), salsa is another classic summer dish that benefits from the mango wow-factor. I especially am loving the seasonal appeal mango salsa brings to dinnertime faves (hot dogs for the kids, bacon-wrapped pork for my husband and me!).

may-18-mango-hot-dog

Click here for the recipe: Hot Dogs with Bacon-Mango Salsa.

may-18-mango-pork-chop

Click here for the recipe: Bacon-Wrapped Pork with Mango Salsa.

7 Comments

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    Joan Otten says:

    Please include the way to determine the ripe ness of the fruit you use in your recipe, especially like mango which I have never used. I now know how to pick a ripe pineapple after a trip to Hawaii. I has to do with the color of the eye, not how easily you can pluck the leaves as pineapples do no ripen after picking.

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