Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.
If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.
Un-ripened mangoes have a thick green skin and firm flesh. As the fruit ripens, the skin turns yellow and soft red. The flesh softens much like a peach and, when fully ripe, the fruit is sweet and succulent with slightly tart undertones. The lovely exotic flavor is now easily available because the fruit is grown in California, Mexico and Florida.
Because they are picked under-ripened, I have found that buying them firm and placing them in brown paper bags on the counter (much like I do with peaches) lets the mango ripen to the degree that I want. They will then keep in a plastic bag in the refrigerator for about four or five days.
The mango has a large seed the shape of a flattened oval. The easiest way to cut a mango is to peel it first and then lay it on the flattened side. Cut the length of the mango about 1/3 of the way toward center. This will be at the edge of the large pit. Turn the mango on the flat cut side and cut to the edge of the pit and repeat for each quarter. The pit will be exposed and trimming the remaining fruit easy.
4 ounces mango = 74 calories, <1g fat, 0g sat fat, 0g mono fat, <1g protein, 19g carbohydrates, 3mg sodium, 0mg cholesterol