Mango
Mangoes grow in a variety of shapes (oblong, kidney and round) and sizes (from 6 ounces to 4 pounds). Their thin, tough, green skin turns yellow with red spots as it ripens. The flesh is a juicy, brilliant orange -- if you can carve it off the large flat seed. Green mango is the unripe fruit, which has many uses in the cuisines of India, Malaysia, and Thailand.
Plural
Mangoes
Ethnicity
India
Season
June - October
How to select
Look for unblemished yellow skin blushed with red.
How to store
Place in a paper bag at room temperature to ripen; store in plastic bag in the refrigerator for up to 5 days.
How to prepare
bake, poach, saute To cube a mango: (1) Slice the lengthwise, down either side of the stone; (2) core the flesh in a criss-cross pattern, making sure that you don't cut all the way through the skin; (3) Gently push the skin side so that the flesh pops up in a 'hedgehog' of neat cubes that you can either use as decoration, slice off and eat, or use in recipes.
Matches well with
almonds, blackberries, cloves, coconut, fish, chicken, duck, ginger, Kirsch, lemon, lime, papayas, passion fruit, pineapples, raspberries, rum, Sauternes, shellfish, star anise, habanero pepper sauces