Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
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 Ingredient
Season: May - September
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
|Calculated for 1 cup pieces|
|Amount Per Serving||%DV|
|Calories from Fat 5||(5%)|
|Total Fat 0.6g||0%|
|Saturated Fat 0.2g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.1g|
|Trans Fat 0.0g|
|Total Carbohydrate 24.7g||8%|
|Dietary Fiber 2.6g||10%|