Mangos: Ripe for the Picking! | Kraft in the Kitchen

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.


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


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!).


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


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


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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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