(tip courtesy of Brilliant Food Tips and Cooking Tricks by David Joachim (Rodale, Inc., 2001)
“To choose a mango, press the stem end, hold it close to your nose, and take a whiff… No scent means no flavor.
Keep mangoes at room temperature, where they will continue to ripen and become increasingly aromatic. Only refrigerate fully ripe mangoes, and use them within a few days.
To chop a mango, stand the mango upright on a cutting board and slice through the flesh on one of the flatter sides, curving around the seed. Repeat on the other side to make 2 disklike portions of fruit. Place 1 mango half, skin side down on a countertop…Score the flesh all the way down to the skin in a checkerboard pattern. Be careful not to slit the outer skin. Gently push up the skin side in the center to expose the cubes. Cut away the flesh from the peel.”
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